Chicken Tagine with Rice and Chickpeas bring you the best faburitos recipe, thanks for the HRM nice recipe 

Serves: 4 

Preparation Time: 20 mins, plus overnight soaking

Cooking Time: about 24 hours

Ingredients

dried chickpeas or garbanzo beans 125 g

( 1/2 cup), soaked overnight, rinsed and drained

crushed saffron threads pinch

lemon juice 4 tablespoons

extra virgin olive oil 2 tablespoons

chicken legs 4

onions 2 large, chopped

red peppers 2 large, thickly sliced lengthways

garlic cloves 3, crushed

red chile I, deseeded and finely chopped

ground cumin I4 teaspoons

ground coriander I  teaspoons

cilantro stalks from I bunch, chopped

thin-skinned lemon I ripe, thinly sliced

white long-grain rice 175 g ( 3/4 cup)

chicken stock 450 ml ( 1 1/2 cups)

mixed green and black olives 125 g ( 1/2 cup),

pitted

Salt and Pepper

Method

Put the chickpeas into a saucepan, cover generously with water and bring to a boil. Lower the heat and simmer, half covered, until tender, adding more water as necessary.

This will take up to 2 hours. Drain. Meanwhile, soak the saffron in the lemon juice. Heat the oil in a heavy flameproof casserole dish and quickly brown the chicken. Drain on paper towels. 

Brown the onions and peppers over a high heat, stirring frequently.

Reduce the heat and stir in the garlic, chile, cumin, coriander, cilantro, lemon, rice, chickpeas. saffron liquid and stock Return the chicken, heat to simmering point, then cook very gentIy covered, for 30 minutes.

Add the olives, cover and cook for 30 minutes more. Season and serve.