- 3 tablespoons olive oil
- 3 large onions, chopped
- 3 tablespoons chopped garlic
- 2 teaspoons ground ginger
- 1 teaspoon turmeric
- 1/4 teaspoon ground saffron
- 1 3- to 4-pound chicken, cut into 8 pieces
- 3 cups water
- 3 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
- 1/2 cup chopped fresh Italian parsley
- 1/3 cup chopped fresh cilantro
- Heat oil in large Dutch oven over medium-high heat. Add onions, garlic, ginger, turmeric and saffron; sauté until onions are translucent, about 5 minutes. Add chicken and cook until brown on all sides, about 10 minutes. Add 3 cups water and bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 40 minutes. Using tongs, transfer chicken to platter.
- Add garbanzo beans, parsley and cilantro to Dutch oven. Boil until sauce thickens slightly, about 20 minutes. Return chicken to Dutch oven. Simmer until heated through, about 5 minutes.