Falastini Chicken maftoul

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INGREDIENTS:
For the chicken:
4 chicken legs
2tbs olive oil
2tsp coriander
1 1/2tsp cumin powder
1tsp cinnamon powder
1tsp allspice
Pinch of cardamom
1tsp turmeric
2tsp fennel seeds crushed
Salt and pepper to season

MAFTOUL:
2tbs ghee
1 onion cut into wedges
1tbs tomato purée
1/2 butternut squash cut into small chunks
2 carrots cut into chunks
1/2 tin of chickpeas
2tsp garlic powder
1tsp cumin
1tsp allspice
1/2tsp turmeric
3 garlic shoots finely chopped
200g maftoul
600ml chicken stock
Squeeze of lemon
Handful chopped parsley to garnish
Salt and pepper to season





METHOD:
Pre-heat oven to 200c.

Marinate the chicken with oil, the spices and seasoning. Roast the chicken for 40mins.

Whilst the chicken is cooking, in a heavy bottomed pot heat the ghee.

Add the onion, garlic shoots and sauté.

Add the tomato purée and stir.
Add the carrots and squash and stir. Cook for 5mins.

Add the chickpeas and garlic powder, spices and mix through.

Add dash of water and cover lid and cook for 10-15mins or until the veg is tender.

The water should have evaporated then add the maftoul and stir fry for few mins.

Add the stock and bring to a boil and as the water is nearly evaporated cover and cook for 10mins. Turn off the heat. Leave for 5mins. Open lid and fluff up.

Squeeze some lemon juice and garnish with parsley.
Dish up and top with the chicken and add more parsley.