Iraqi Chicken Tishreeb

• 2 Tablespoons Olive Oil
• 1 whole White Onion, Diced
• 2 cloves Garlic, Minced
• 3 Tablespoons Curry Powder
• 1 can Chickpeas, Drained.
• 28 ounces, fluid Canned Tomato Sauce
• 2 cups Chicken Broth
• 2 pounds Bone-in Chicken Thighs, Fat Removed
• 2 whole Dried Limes, Or 1/4 Cup Lemon Juice
• 1 whole Bay Leaf
• Chewy Pita/naan Bread, Or Steamed Basmati Rice

1. In a large pot, heat olive oil over medium high heat.
2. Add diced onion, garlic and curry powder and sautee until onions are translucent.
3. Add drained chickpeas, tomato sauce, chicken broth, chicken thighs and bay leaf.
4. Crack open dried limes with a mallet/rolling pin and add.
5. Or substitute lemon juice.
6. If needed, add extra broth or water until all is just covered.
7. Stir to cover chicken and bring to a boil.
8. Lower heat, cover and simmer 45 minutes, or until chicken is done.
9. Remove bay leaf and dried limes.
10. If needed, add additional lemon juice and salt to taste.
11. Pour tishreeb over tanoori/pita/naan bread to soak or serve alongside steamed basmati rice .

olive oil, white onion, garlic, curry, chickpeas, tomato sauce, chicken broth, chicken, lemon juice, bay leaf, chewy pitanaan bread

Taken from tastykitchen.com/recipes/main-courses/iraqi-chicken-tishreeb/ (may not work)