Moroccan Chicken

1/2 chicken (about 4-5 pounds)
Salt
1/4 tsp paprika
1/4 level tsp powdered cumin
Freshly ground black pepper
3 oz butter
3/4 pound Spanish onions sliced
1/8 to 1/4 tsp powdered saffron
4 oz chick peas, soaked overnight
Chicken stock
4 Tbsp parsley, finely chopped
1 sprig fresh coriander or lemon thyme
1/2 pound rice cooked in salted water with butter
2 Tbsp butter
Lemon juice

Cut chicken into serving pieces; season with salt, paprika, cumin and black pepper to taste. Saute chicken in butter along with sliced onions until golden.

Sprinkle with saffron; add chick peas and enough stock to cover and simmer gently for 1-1/2 hours, or until chicken in tender. Just before serving, add chopped parsley and coriander or lemon thyme. To serve: Spoon half quantity of cooked rice in heated serving dish; place chicken pieces on it, pour over saffron sauce in which chicken was cooked; add remaining rice and sprinkle with lemon juice. Serves 6-8

From Great Dishes of the World, by Robert Carrier, 1964.