Golden Chicken with Potatoes & Chickpeas

• 3 tablespoons melted butter
• 20 strands saffron
• 1 tablespoon ground tumeric
• 3 tablespoons avocado or olive oil
• 2 onions, cut into quarters
• 4 medium potatoes, cut into wedges
• 4-6 skinless chicken pieces
• 1 cup chicken broth
• 1 cinnamon stick
• 1 14- ounce can chickpeas, drained and rinsed
• 1/4 cup flat-leaf parsley, chopped

1. In a bowl, combine melted butter, saffron and turmeric.
2. Set aside.
3. In the bottom of a flameproof tagine or heavy skillet, heat oil over medium heat.
4. Add onions and potatoes and cook, stirring for 5 minutes.
5. Add spice mixture and chicken, sliding around and moving vegetables away from bottom so that flesh is in direct contact with bottom of tagine or skillet.
6. Cook for about 5 minutes or until chicken is browned.
7. Using tongs, turn chicken over.
8. Add broth and cinnamon stick and bring to a boil.
9. Cover pan or tagine with lid, reduce heat to low and simmer, stirring once, for 25 minutes.
10. Stir in chickpeas and parsley.
11. Replace lid and simmer for 10 to 15 minutes, or until chicken is cooked through.
12. Discard cinnamon stick prior to serving.

butter, saffron, ground tumeric, avocado, onions, potatoes, chicken, chicken broth, cinnamon, chickpeas, flatleaf parsley

Taken from www.foodrepublic.com/recipes/golden-chicken-with-potatoes-chickpeas/ (may not work)