A little turmeric makes this dish a cheery bright yellow. It's simple and easy but tastes deliciously of somewhere else. This is adapted from Claudia Roden's New Book of Middle Eastern Food, which I have recently acquired and am liking greatly.
You can use chicken legs, drumsticks, boneless thighs, even breasts here. Or cut up a whole chicken and use it all (for a more generous number of servings). Serve this over rice.
1 large onion, finely chopped
4 garlic cloves, minced
1/2 tsp ground turmeric
Chicken pieces for 4 people
2-4 tsp lemon juice (depending how tangy you like it)
3 cups cooked chickpeas
1/4 - 1/2 cup water
3-4 cups chopped kale, stemmed removed
Salt and pepper to taste
Heat a little olive oil in a braising pan, Dutch oven, or other wide bottomed pan. Add the onion and saute over medium heat until translucent, 4-5 minutes. Add the garlic and saute for another 1-2 minutes. Stir in the turmeric, then add the chicken, turning each piece over a few times to coat with turmeric. Add the lemon juice, chickpeas, and 1/4 cup water. Bring to a boil, then reduce heat, cover, and simmer until the chicken is cooked through (exact timing will depend on what you use for chicken pieces). Stir occasionally and add a little more water if needed to keep it a bit soupy. When the chicken is nearly done, add the kale, stir well, and cover again. When the chicken is done, add salt and pepper to taste. Serve over rice.
Serves about 4.