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Coat chicken pieces in seasoned flour,to the flour
I add some tumeric & cumin.Fry the chicken parts
til golden and set aside. Fry onions cut into big
pieces and add tumeric ,curry,ground
cloves,allspice and cumin. Add quartered potatos
and fry a bit. Add hot chicken stock,crushed
garlic and the chicken pieces and canned chickpeas
and let it simmer . In Iraq they add a dried lemon
called lumi basra(dried whole lemons) which gives
it a distinctive taste but it is just as delicious
without it. In Iraq it is served over Iraqi flat
bread hence the recipe called tishrib because the
bread is soaked with the stew or with basmati
rice.
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