Chicken and Chickpea Pilaf

Place the chicken pieces in a pot; add enough water to cover and 2 teaspoons of salt. Cover and boil for 1 hour. Reserve the broth for the rice.

Put the rice in a bowl, cover with water and soak (optional: add a few drops of lemon juice and let sit for 30 minutes).

Heat 1/4 cup of olive oil in a pot; add the drained rice and sauté for 5 minutes.

Add 4.5 cups of chicken broth and 1 teaspoon of salt (optional: 1 teaspoon or 1 cube of sugar). Cover and cook on low heat for 15 minutes.

While the rice cooks, shred the boiled chicken.

Mix the cooked rice with the boiled chickpeas.

Place the shredded chicken at the bottom of a serving mold; spread the rice on top and serve.