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1
Drain and rinse the chickpeas.
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2
In a medium saucepan, cover the chickpeas with 1 inch of fresh water and bring to a boil.
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3
Reduce the heat to low and simmer, stirring occasionally, until tender, about 1 hour.
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4
Drain the chickpeas.
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5
Cover and set aside.
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6
Meanwhile, in a large enameled cast-iron casserole, heat 3 tablespoons of the oil until shimmering.
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7
Add 3 tablespoons of the butter and, once it melts, add the chicken and brown well on all sides over moderately high heat.
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8
Transfer the chicken to a platter and add the lamb shanks to the casserole.
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9
Brown the lamb shanks on all sides and add them to the chicken.
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10
Add the pearl onions to the casserole and cook over moderately low heat, stirring occasionally, until golden brown, about 20 minutes.
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11
Transfer to a bowl.
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12
Pour the fat from the casserole.
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13
Add 6 cups of water to the casserole along with the cinnamon sticks, bay leaves and 1 tablespoon of salt.
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14
Return the chicken and lamb shanks to the pot and bring to a boil.
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15
Cover and simmer over low heat, skimming as necessary, until the chicken is cooked through, about 1 hour.
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16
Transfer the chicken to a plate and pull off all the meat in as large pieces as possible.
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17
Cover the chicken with foil.
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18
Continue to simmer the lamb shanks until tender, about 40 minutes longer.
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19
Meanwhile, put the couscous in a large heatproof bowl and toss with 1 tablespoon of the olive oil.
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20
Pour in enough boiling water to cover the couscous by 1 inch.
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21
Cover and set aside for 45 minutes.
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22
When the lamb is done, strain the cooking liquid and skim the fat from the surface; you should have about 6 cups.
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23
Remove the meat from the shanks and cut it into 1-inch pieces.
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24
In a medium saucepan, combine the lamb with the pearl onions, chickpeas, 1 teaspoon each of cinnamon and cumin, a large pinch of salt and 2 cups of the reserved cooking liquid.
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25
Cover and simmer over moderately low heat until the onions are tender and the liquid is flavorful, about 25 minutes.
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26
Stir in 1/3 cup of the cilantro.
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27
Drain the couscous.
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28
In a large saucepan, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil.
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29
Add the couscous, the remaining 1 teaspoon each of cinnamon and cumin and a pinch of salt.
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30
Cook over moderate heat, stirring, until most of the butter has been absorbed, about 3 minutes.
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31
Stir in the remaining 4 cups of the reserved cooking liquid and bring to a boil.
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32
Cover and simmer over low heat until the couscous is very tender and most of the liquid has been absorbed, about 30 minutes.
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33
Meanwhile, preheat the oven to 350.
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34
Put the chicken in a baking dish and add a little water.
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35
Cover and bake just until warmed through, about 10 minutes.
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36
Reheat the lamb stew.
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37
Mound the couscous on a large platter and arrange the chicken on top.
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38
Spoon the lamb stew over all and sprinkle with the remaining 2 tablespoons of cilantro.
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39
Serve at once with lemon wedges and pita triangles.
