Associated Press Cinnamon and garlic flavor Chicken and Chickpeas with Yogurt Topping. Click photo for larger image.

CHICKEN AND CHICKPEAS WITH YOGURT TOPPING

• 7 ounces (1 cup) dried chickpeas, soaked in plenty of cold water overnight with 1 teaspoon baking soda
  
• 1 medium-sized chicken
  
• 3 cinnamon sticks
  
• 1 tablespoon coarse sea salt
  
• 1 large pita bread, opened
  
• 3 tablespoons unsalted butter
  
• 2 garlic cloves, crushed
  
• 1 handful fresh mint leaves, crushed with the garlic (optional)
  
• 2 pounds (32 ounces) yogurt
  
• 1/2 cup pine nuts

Rinse the chickpeas under cold water, put them in a saucepan, cover with plenty of fresh water and place over medium-high heat. Bring to a boil. Skim the white foam, then lower the heat and simmer, covered, for 1 hour or until the chickpeas are tender.

Put the chicken in a saucepan, add 5 cups of water and place over medium heat. As the water is about to boil, skim the surface clean. Add the cinnamon sticks and salt, cover the pan and boil gently for 45 minutes or until the meat is very tender.

Toast the pita in a hot oven or under the grill until golden and let cool.

Melt the butter in a frying pan and saute the pine nuts, stirring constantly, until golden brown. Remove with a slotted spoon and arrange on a double layer of paper towels. Let the excess butter drain.

Mix the crushed garlic (and mint if you choose to use it) into the yogurt and add salt to taste. Set aside.

To serve: Break the toasted bread into bite-sized pieces and spread over the bottom of a deep serving dish. Remove the chicken, skin, bone and cut into bite-sized pieces. Spread over the bread.

Remove the chickpeas with a slotted spoon and spread over the meat, sprinkle with 4 tablespoons stock and cover with the seasoned yogurt.

Garnish with the sauteed pine nuts and serve immediately.

Makes 4 servings.

-- Anissa Helou, as presented for the 2003 Worlds of Flavor International Conference and Festival