Moroccan chicken with chickpeas and peppers

Ingredients for 4 servings:

• 500 g chicken
• 1 small can of chickpeas, approx. 450 g
• 6 bell peppers, colored
• 3 onions
• ¼ lemon(s) , (salt lemon), Moroccan
• 100 ml vegetable stock
• 1 tsp cinnamon powder
• 1 tsp curry powder
• 1 tsp ginger
• 1 tsp paprika powder
• 1 tsp salt and pepper to taste
• 3 tsp lemon juice
• 2 tbsp sugar
• 200 ml cream
• 2 bags of rice of your choice
• 2 cloves garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cut the chicken into pieces and fry in oil with the chopped onion and crushed garlic in a saucepan or tagine over medium heat. Add all the spices and fry briefly. Let stand for a few minutes, then add the stock and bring to a boil. Reduce the heat and add the chickpeas and the chopped bell peppers. Simmer for about 20 minutes, stirring occasionally. Season the chicken to taste. Stir in the cream and simmer for another 10 minutes. Cook the rice according to the package instructions. This dish also tastes good with bread instead of rice.