Moroccan Chicken

Ingredients
1 Chicken (4-5 pounds)
Salt
1/4 level teaspoon Paprika
1/4 level teaspoon Ground Cumin
Freshly-ground Black Pepper
3 oz Butter
3/4 lb Spanish Onions sliced
1/8-1/4 level teaspoon Powdered Saffron
4 oz Chickpeas soaked overnight
Well-flavoured Chicken Stock
4 tablespoons finely-chopped Parsley
1 sprig fresh Coriander or Lemon Thyme
1/2 lb Rice
2 tablespoons Butter
Lemon Juice

Method

Cut chicken into serving pieces; season to taste with salt, paprika; powdered cumin and freshly-ground black pepper, and saute chicken pieces with sliced onions in butter in a casserole until golden.

Sprinkle with powdered saffron; add chickpeas and enough well-flavoured chicken stock to cover, and simmer gently for 1 to 1 1/2 hours, or until chicken is tender. Just before serving, add chopped parsley and coriander or lemon thyme.

To serve:

spoon half of the rice (cooked in salted water with butter) into a heated serving dish; place chicken pieces on it; pour over saffron sauce; add remaining rice and sprinkle with lemon juice.

Remarks
Appeared on menu: Moroccan Chicken $3.50 (chicken pieces boiled with saffron, cumin, coriander, paprika and chickpeas) Also appeared on 14/06/75 at $4.60