Margot Barton grew up in North Burnaby and attended SFU before she and her husband found a quirky, affordable old house in New Westminster that her parents jokingly called ‘Barton Manor.’ Since that time, she and her husband renovated the house so that it now comfortably fits their three children, two cats and a large, shedding black dog. For the last year or so, Margot has been coordinating Local Flavour, chasing up great people with delicious recipes. But Margot has found a ‘real’ job, so will be leaving the paper to enter corporate life. “It is my goal to share this recipe around as widely as I can,” she said. “It’s super delicious and is one of the few dishes I actually cook from a recipe. I worry that I’ll lose it and be out of luck, so I reckon if lots of people have the recipe, I can always get it back.” Garbanzo beans are the same as chick peas, and are crucial to the dish. Margot has also made a vegetarian version of this dish, eliminating the chicken, substituting vegetable broth for the chicken broth and adding lots more garbanzos. Served with rice, it provides a complete protein plus tons of delicious flavour.
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ShareLOCAL FLAVOUR: Chicken with garbanzo beans
Published: September 24, 2008 3:00 PMUpdated: September 24, 2008 3:18 PM
INGREDIENTS
2 tbsp vegetable oil
2 tbsp butter
2 cut-up chickens or 3 lbs. parts, skin removed. (I prefer chicken thighs)
2 onions, chopped up
3 tbsp curry powder
1 tbsp flour
1 tsp ground ginger
1 tsp salt
6 tbsp honey
4 tbsp soy sauce
3 cups chicken broth
2 10-oz cans garbanzo beans, drained (aka chick peas)
METHOD
Melt the butter and oil in a dutch oven over medium heat. Brown the chicken in batches and remove. Fry onions in the same pan. Add the curry, ginger, flour and salt to the onions in the pot, stir to mix and fry a little more. Slowly add the honey, broth and soy sauce, stirring to combine everything. Cook until the sauce thickens. Add the chicken and garbanzo beans. At this point, you can stop and refrigerate the dish to cook later. Bake, covered, at 350F for an hour. Serves eight. Serve with rice and green salad or steamed broccoli.
