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 the Hondurans, who infused it with their own culinary essence.
Marmaon
Ingredients
2 cups of Marmaon
6 Chicken breasts
1 Jar of chickpeas without skin
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 steaming pot, add water in the bottom part.
Step 2 : On the top or basket, place the marmaon over medium heat.
Step 3 : When almost cooked, place the seasoned chicken with a pinch of curry, saffron, salt, and pepper to taste on the bottom, along with the chickpeas and chicken broth.
Step 4 : Let it 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 the marmaon has 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 thus, the dish will be ready to enjoy.
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