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1
Place chickpeas in medium bowl; cover with water. Let stand overnight; drain. Rinse under cold water; drain. Place chickpeas and water to cover in a medium saucepan on high heat. Bring to a boil. Reduce heat to low; simmer, uncovered, about 40 mins or until chickpeas are tender.
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2
Preheat the oven to 300u00b0F. Place flour and paprika in paper or plastic bag. Add chicken pieces, in batches, and shake gently to coat chicken in flour mixture.
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3
Melt 3 tbsp of the butter in Dutch oven on high heat. Cook chicken pieces, in batches, until browned. Remove from pan. Cook onion in same pan, stirring, until softened. Add garlic and spices, cook, stirring, until fragrant. Return chicken to pan with stock. Bring to a boil. Cover.
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4
Cook in oven 40 mins. Add drained chickpeas; cover and cook in oven 1 hour 20 mins.
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5
Meanwhile, for the rice pilaf, wash rice in strainer under cold water until water runs clear, drain. Melt remaining 2 tbsp butter in large saucepan on medium-high heat. Add rice, stir until rice is coated in butter. Add 6 cups water and bring to a boil. Reduce heat to low; simmer, partially covered, about 10 mins or until steam holes appear on the surface. Cover rice tightly. Reduce heat to as low as possible; steam 10 mins (do not remove lid). Remove from heat. Let stand 10 mins without removing lid. Fluff with fork before serving.
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6
Stir in lemon, olives and cilantro into chicken just before serving. Serve with rice.
