1: Melt the ghee or butter in a large frying pan or dutch oven. Add the onion and cook over medium heat until softened. Add the ginger, black pepper, cinnamon and chicken pieces and cook without browning for a few minutes, turning the chicken occasionally.
2: Add the chicken stock, saffron, harissa, and 1 teaspoon salt. Bring to a slow boil, reduce the heat to low, then cover and simmer for 45 minutes.
3: Drain and soak chickpeas in cold water then rub them between your hands to remove the skins, repeating until most skins are off. Discard the skins.
4: Add the chickpeas to the chicken, along with the parsley, stir to combine, then cover and simmer for 15 minutes.
5: Skim some of the fat from the stew and transfer it to a frying pan or cast iron skillet. Take out the chicken, letting the sauce drain, and quickly brown the chicken in the heated fat.
6: Meanwhile, boil the sauce to reduce it a little then return the browned chicken to the stew.
7: Sprinkle with the extra parsley and serve with lemon wedges and crusty bread.
