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1
Preheat the oven to 375 degrees.
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2
Season the chicken with the salt and pepper and place on a rack in a roasting pan.
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3
Roast until the juices run clear when pricked with a fork in the thickest part of the thigh, about 1 1/2 hours.
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4
Let stand for 10 minutes.
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5
Meanwhile, to make the fries, place the milk and the tablespoon of olive oil in a medium-size saucepan and bring to a boil.
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6
Reduce to a simmer and add the flour in a thin, steady stream, whisking constantly.
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7
Cook, whisking, until thick, about 10 minutes.
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8
Stir in the salt and pepper.
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9
Spray an 11-by-7-inch baking pan with olive oil and spread the mixture into it, smoothing the top with a spatula.
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10
Refrigerate until cold.
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11
To make the juice, heat the teaspoon of olive oil in a medium-size saucepan over low heat.
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12
Add the onion, garlic, ginger, saffron and cinnamon stick and cook, stirring often, until soft but not browned, about 10 minutes.
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13
Add the chicken broth, increase the heat and bring to a boil.
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14
Reduce to a simmer and cook for 15 minutes.
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15
Remove the cinnamon stick and stir in the olives and coriander.
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16
Keep warm.
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17
To fry the chickpeas, add enough vegetable oil in a large saucepan to make a depth of 1 inch.
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18
Heat to 375 degrees.
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19
Divide the chickpea mixture into strips, about 3 inches long and 1/4 inch wide.
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20
Working in batches, fry until golden.
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21
Drain on paper towels.
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22
Carve the chicken into serving pieces and divide among 4 plates.
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23
Spoon sauce over each, add fries and serve.
