It originates from Arab cuisine, but in my beloved country we have added a very Honduran touch that makes it truly Honduran.
Originating from the Middle East, this dish was adapted by Hondurans, who infused it with their own culinary essence.
Marmaon
Ingredients
2 cups of Marmaón
6 Chicken breasts
1 Jar of peeled chickpeas
2 cups of Chicken broth
1 pinch of Salt
1 pinch of Curry
Saffron
2 tablespoons of Butter
1 pinch of Pepper
Preparation
Step 1 : In a steam pot, add water in the bottom part.
Step 2 : Place the marmaon in the upper part or basket over medium heat.
Step 3 : When almost cooked, place the seasoned chicken in the bottom with a pinch of curry, saffron, salt, and pepper to taste, along with the chickpeas and chicken broth.
Step 4 : Let cook for about 20 minutes.
Step 5 : Once the chicken is cooked, remove some of the broth and place the marmaon to absorb some of the chicken broth.
Step 6 : After they have absorbed the broth, add the marmaon to the chicken and chickpeas and cook for another 20 minutes.
Step 7 : Add the 2 tablespoons of butter and stir until the butter melts.
Step 8 : And that's it, the dish will be ready to enjoy.
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