This recipe is inspired by Kitlab al Tabikh, a culinary work penned in Baghdad in the 10th Century. The author recommends using truffles or, if they’re not in season, carrots or squash!
1 chicken, cut into pieces
1 ½ Tbsp 1001 Nights Spice Blend, ground
¼ cup olive oil
3 onions, quartered
3 cloves garlic
2 carrots, cut into thick strips
2 cups chick peas, cooked
Fresh dill or fresh celery
Remove skin and fat from chicken.
Season chicken with ground spices.
Heat oil and sauté onions, garlic, and chicken. Brown for 5-10 minutes on medium.
Add vegetables, chick peas and salt. Just cover with water. Simmer for 30 minutes.
To serve, shred pita into a deep plate and pour the stew on top. Serve with herbs and lemon quarters.