Iraqi Chicken Tishreeb

Directions

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