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1
Day before, pick over chickpeas and turn into a large bowl; cover with cold water; refrigerate, covered, overnight.
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2
Next day, drain chickpeas; turn into a large kettle.
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3
Add 2 quarts cold water, 2 t. salt, the quartered onion and bay leaf.
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4
Bring to boiling and reduce heat.
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5
Simmer, covered, 1-1/2 to 2 hours, or until tender; drain; set aside.
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6
Remove and discard onion and bay leaf.
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7
Meanwhile, rinse chicken well; dry with paper towels.
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8
Sprinkle inside with 1 t. salt.
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9
Tuck w ings under body; then tie legs together at ends with twine.
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10
If necessary, fasten skin at neck with a skewer.
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11
In a small bowl, combine garlic, ginger, 1/2 t. salt, the pepper and 1 T. water; mix well.
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12
Brush mixture over entire surface of chicken.
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13
Refrigerate chicken in large bowl, covered with plastic wrap or foil, one hour.
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14
In 6-quart Dutch oven, combine chopped onion, turmeric, chopped parsley, cinnamon stick, butter and chicken broth.
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15
Over medium heat, bring to boiling, stirring constantly.
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16
Lower heat; then add chicken, breast side down, and any juices left in bottom of the bowl.
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17
simmer, covered, 1 hour, or until chicken is tender.
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18
(Turn chicken frequently in the sauce, using two wooden spoons.)
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19
Remove cooked chicken to warm serving platter.
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20
Discard cinnamon stick.
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21
To liquid left in Dutch oven, add slice onion, raisins and drained chickpeas.
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22
Bring to boiling; cook, stirring frequently with wooden spoon, until onion is soft and flavors have blended - about 15 minutes.
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23
Before serving, remove twine.
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24
Reheat chicken in chickpea mixture for 5 minutes.
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25
Serve chicken and chickpeas together.
