1 chicken, skinned and cut into serving pieces
water
1/3 c. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. vegetable oil
2 chopped onions
1/4 c. fresh chopped ginger
1 tsp. ground cumin
1 tsp. ground cardamom
1 tsp. ground coriander
2 (16 oz.) cans garbanzo beans, drained
2 c. chicken broth

Do not skimp on the ginger. Serve with a starch such as bulgur or brown rice.

Place chicken in a large bowl. Cover with water. Add lemon juice. Let marinate for 20 minutes. Drain chicken. Pat dry, then season with salt and pepper. In a 4-quart pot, heat oil. Brown chicken in oil on all sides. Remove from pot. Cook the onions in the same pot until soft. Add more oil, if needed. To the onions, add ginger, cumin, cardamom and coriander. Cook for a few more minutes. To the pot, add the chicken, garbanzo beans and broth. Bring to a boil on high heat. Reduce heat. Let cook, covered, for 30 minutes or until chicken is tender. Serve with cooked bulgur, brown rice and/or pita bread.