Spicy chicken legs with chick-peas

Chicken legs and thighs remain moist in this rich and flavorful stew. Serve with couscous, if you like. Other chicken parts and split Cornish hens would also work well in this recipe; just adjust the cooking time accordingly.

Makes 4 servings
- 1 tablespoon vegetable oil
- 2 teaspoons unsalted butter
- 1 teaspoon cumin
- ¼ teaspoon salt
- Pinch of cayenne pepper
- 4 whole chicken legs and thighs (about 2½ pounds), skinned and cut halfway through leg-thigh joint
- 1 large onion, cut into 1-inch chunks
- ¾ cup chicken broth
- ½ cup pitted green olives, halved
- ¾ cup drained and rinsed canned chick-peas
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley

Heat oil and butter in large skillet over moderate heat.
Rub cumin, salt and cayenne over chicken.
Add chicken to skillet; cook until browned, about 4 minutes per side.
Remove chicken.

Add onion to skillet; cook, stirring frequently, 4 minutes.
Return chicken to skillet along with broth and olives.
Bring to boiling, lower heat; cover and simmer 25 minutes or until chicken is cooked trhough.

Stir in chick-peas and lemon juice; cook 2 minutes, stir in parsley.
Serve.

BON APPETIT