Chicken Pot Arabia

For the Arabian chicken stew, pour enough water over the chickpeas and soak them for one night.

Dry the washed chicken pieces, place them in a saucepan, add the drained chickpeas and fill with enough cold water to just cover the chicken pieces. Cover and cook at low temperature for about 30 minutes (skimming off any foam that comes up).

In the meantime, blanch the almond kernels (scald with hot water), rinse with cold water and skin, drain the soaked raisins and plums, quarter large dried plums.

Add onions, fruits and almond kernels to the chicken-chickpea cooking pot after the cooking time is over, only now add cinnamon, paprika, ginger powder and turmeric, cover and simmer for another 30 minutes.

Just before serving, season the chicken pot Arabia with salt and pepper.

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