Kip op z'n Marokkaans

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200 gr kikkererwten
zout
2 teentjes knoflook
1 prei
4 kippenpoten
2 eetlepels olie
1 eetlepel gemberpoeder
1 theelepel kaneelpoeder
1/2 theelepel koenjit
peper
75 gr rozijnen
2 theelepels fijngehakte peterselie

Week de kikkererwten een dag van tevoren in ruim water en kook ze daarna
in schoon water met wat zout gaar.
Pel en snipper de knoflook.
Maak de prei schoon en snijd hem in ringen.
Bak de kippenpoten in de olie rondom bruin.
Fruit de knoflook, de prei, het gemberpoeder, het kaneelpoeder, de koenjit
en de peper even mee.
Schep de gekookte kikkererwten en de rozijnen erdoor en laat het
gerecht
15 minuten zachtjes stoven.
Garneer met peterselie en geef er Marokkaans brood (of grof witbrood)
en
een wortelsalade bij.