This one-pot chicken dish (a riff on a Claudia Roden dish) is so incredibly satisfying–something about the slow-cooked chicken with the cinnamon and saffron–and couldn’t be easier. Here’s what you do: put a whole 3-4 lb chicken in a pot with one finely chopped onion, a tsp of cinnamon, a 1/2 tsp of saffron, 2 tbs of butter, cover with water, bring to a boil. If you are cooking with dry chickpeas, toss in once water has come to a boil, reduce heat to simmer and cover for 1 1/2 hours. (If you are using canned chickpeas, add in the last 15 minutes).


The recipe calls for serving carved pieces. Since we are not fans of boiled chicken skin, we pulled the chicken off the bone and turned it into a stew.  Serve with finely chopped parsley, a squeeze of lemon (or lime), and a dollop of plain yogurt.


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