This Ramadan, we’re sharing recipes from chefs from our favourite restaurants and hotels in Doha.
Executive chef of Hilton The Pearl Eric Cochard is sharing this warm and delightful recipe that's perfect for the family in Ramadan.
6 chicken breasts
150g chickpeas (soaked overnight)
2 tbsp flour
15 black olives
15 green olives
1 pinch cinnamon powder
1 pinch cumin powder
1 pinch black pepper
1 pinch white pepper
1 pinch salt
2 bay leaves
2 sprigs fresh coriander
½l chicken broth
1 In large saucepan put your chicken and bring to boil.
2 Wash and prepare your vegetables. Cut carrots into quarters and immerse them in the broth, cook them for 15 minutes, cut potatoes into quarters and add. Cook it with carrots for 15 minutes and to finish add the eggplant (cut into quarters). Stop cooking the broth and cover with a lid.
3 Prepare and cut the chicken into pieces (one chicken breast = four pieces), put in a container, add two tablespoons of olive oil, salt, pepper, cinnamon, cumin powder, black and green olives and fresh coriander. Stir together and marinate for 30 minutes.
4 Chop the onion and brown in a pan with three tablespoons olive oil. Add the chickpeas (soaked in water overnight the day before), and cook for five to six minutes with the onion.
5 Add two tablespoons of flour to the chicken marinade and stir, put everything in the pan and roast the chicken pieces with onion and chickpeas until golden brown. Let it stand for 15 minutes. Add chicken and chick peas to chicken broth and cook for 15 minutes.
6 It’s best served with saffron rice.