Tharid with Chicken
This recipe for a white tharid is adapted from a 9th century Arabic cookbook.
Total second-day time: 1-½ hours
2 cups chickpeas
8 cups water
5 lbs. chicken, cut up
½ cup (1 stick) butter
2 tsp. dried ginger
2 cinnamon sticks
1 tbsp. salt
2 cups milk
2 cups finely chopped onion
6 cups carrots, cut into ¼" slices
2 cups blanched and ground almonds
¼ cup vinegar
2 tsp. ground coriander
1 tbsp. pepper
2 tsp. cumin
8 eggs (optional)
Put the chickpeas into a large bowl, cover them with cold water and let soak overnight. The next day, drain the chickpeas and set them aside.
The next day, put the chickpeas into a pot, cover them with 8 cups of water, bring to a boil, reduce the heat and cook for an hour.
After the chickpeas have cooked for 30 minutes, put the chicken into another large pot, add just enough water to cover by ½", and bring to a boil over medium heat. Remove the foam that floats to the top, add the ginger, cinnamon and salt, reduce the heat and simmer for 30 minutes.
Drain the chickpeas and put them in the pot with the chicken. Add the onions and carrots and enough water so that everything is covered. Return to a boil, reduce the heat, and continue to simmer for another 30 minutes. Add more water as needed to keep everything covered.
Stir in the milk, then add ground almonds and vinegar, coriander, pepper and cumin. If desired, break the eggs into the pot, one at a time. Cook for another 5-10 minutes, stirring frequently to prevent sticking. Serve with pilaf.
from Serving the Guest: A Sufi Cookbook