Ingredients :

• 600 g skinless, boneless chicken breast fillets, chopped
• 1/2 cup of yogurt
• 1-2 Tbsp. of  thina
• 2 Tbsp. of vegetable oil
• 1 onion, chopped
• 2 cloves of garlic, finely chopped
• 2 carrots, sliced
• 4 cm knob fresh ginger, peeled and finely grated
• 1/2 teaspoon paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 1/2 cups chicken broth
• 5 tomatoes , chopped
• 200 g canned chickpeas
• 1 Tbsp. of lemon juice
• salt to tast
• greens to taste

Preparation :

Place chicken in a deep bowl, add yogurt, thina, lemon juice and salt. Mix good.

Put chicken in the fridge about 2-3 hours.

Heat vegetable oil in a large saucepan and cook chicken until golden brown.

Remove chicken from pan and set aside.

Stir ginger, paprika, cumin, oregano, cayenne pepper and turmeric and add to the pan.

After few seconds add onion, garlic, carrots, tomatoes  and cook gently until tender about 7-10 minutes.

Add chicken broth heat to low and simmer for about 10 minutes.

Add chicken and chickpeas.

Cover pan and cook  about 15 -20 minutes. Salt to taste.

Decorate by greens.

Serve with rice or flat bread.

Bon appetit!