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1
In a small bowl, mix 1 1/2 teaspoons of the baharat with 1 tablespoon of salt.
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2
Rub the mixture all over the chicken legs and let sit at room temperature for 1 hour.
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3
Preheat the oven to 250.
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4
In a large enameled cast-iron casserole, heat the oil.
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5
Add 3 of the chicken legs and cook over moderately high heat, turning once, until browned, 10 minutes; transfer to a plate.
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6
Repeat with the remaining chicken, then pour off the fat.
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7
Add the onion and 1 lemon half to the casserole cut side down and cook over moderately high heat until browned, 1 to 2 minutes.
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8
Add the bay leaf and sherry and scrape up any browned bits with a wooden spoon.
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9
Return the chicken and its juices to the casserole.
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10
Add the stock, the remaining 1 teaspoon of baharat and 3/4 teaspoon of salt; bring to a simmer.
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11
Cover and braise in the oven until the chicken is very tender, about 1 hour and 45 minutes.
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12
Transfer the chicken legs to a plate and let cool slightly; discard the onion, lemon half and bay leaf.
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13
Skim the fat off the braising liquid, then simmer over moderately high heat until reduced by one-fourth, 8 to 10 minutes; season with salt and pepper.
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14
Discard the chicken skin and bones and pull the meat into large chunks; return the meat to the braising liquid and keep warm.
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15
Meanwhile, fill a large bowl with ice water.
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16
In a large saucepan of salted boiling water, blanch the fava beans for 1 minute.
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17
Drain and transfer to the ice bath to cool.
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18
Drain the fava beans and peel off the skins.
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19
Fold the fava beans and the 1/2 cup of parsley into the braised chicken and reheat if necessary.
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20
Garnish the chicken with more parsley.
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21
Cut the remaining lemon half into wedges and serve with the chicken.
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22
Serve with the Crispy Rice with Dried Mint and Lemon.
