1/2cupdried chick-peassoaked overnight or canned (if you must)
1/4teaspoonpulverised saffronmixed with a little tumeric
Salt to tasteomit for kosher chicken
1teaspoonground white pepper
1/2teaspoonground ginger
1large cinnamon stick
3tablespoonsbutter or olive oil or 2 tablespoons smen
1-1/2kg3 to 3 1/2 lb chicken, quartered
2medium yellow onionsquartered lengthwise and finely sliced
4cupschicken stock or watermore if necessary
1/4cupchopped parsley
Juice of 1 lemonor to taste
Instructions
Put the almonds in a pan, cover with cold water and simmer, covered for approximately two hours. Set the almonds aside, submerged in water.
In another saucepan, cover the soaked chick-peas with fresh cold water, boil and reduce to a simmer. Cook for one hour. Drain and rinse with cold water. Rub the chick-peas to remove their skins. Discard the skins.
Note: For canned chickpeas, rinse and skin them and set them aside. Do not add them until the chicken has finished cooking.
Place the butter, smen or olive oil in a casserole. Add 1/2 of the saffron-turmeric mixture, the spices and the chicken. Cook on a low flame for two to three minutes. Chop 4 or 5 slices of onion fine and add to the casserole. Add the stock or water. Bring to a boil and add the fresh chick-peas. Reduce to a simmer and cook for 30 minutes, covered.
Add the remaining sliced onions and parsley. Cook for an additional 30 minutes or until the chicken is falling off the bone. Remove the chicken from the casserole. If relevant, add the canned chick-peas to the sauce. Boil the sauce at a high heat, uncovered and reduce the sauce to a thick gravy.
Drain the almonds and add the remaining saffron to the sauce. Cook for an additional two or three minutes and spoon over the chicken. Sprinkle with lemon juice. Serve with couscous or rice.