How to make Chtitha djej (chicken in red sauce)

Ingredients

• 1 kg chicken pieces (legs and thighs)
• 3 tablespoons olive oil
• 1 onion, grated
• 5 cloves garlic, crushed
• 2 tablespoons tomato paste
• 2 teaspoons sweet paprika
• Half a teaspoon ground cumin and half a teaspoon black pepper
• Chilli flakes or harissa to taste
• 1 bay leaf
• 1 x 400 g tin chickpeas, drained
• Salt, chopped parsley and bread to serve

Method

1. Heat the oil in a heavy pot and cook the chicken with the onion and half the garlic for 8 to 10 minutes, turning, until lightly browned.
2. Stir in the tomato paste, paprika, cumin, pepper, chilli and the rest of the garlic and cook for 2 minutes.
3. Add the bay leaf, a teaspoon of salt and about 500 ml of water. Cover and simmer for 30 minutes.
4. Add the chickpeas and cook uncovered for 10 minutes more, until the chicken is cooked through and the sauce is thick and red. Scatter with parsley and serve with bread.