Chicken with Chickpeas

Ingredients

 * 4 tablespoons butter
 * 3-5 lbs. Chicken pieces, trimmed of fat and cut into serving size pieces
 * 2 medium onions, chopped
 * 4 cloves garlic, crushed
 * a cup finely chopped fresh coriander leaves (cilantro)
 * 1 can chickpeas (19 oz or 540 ml)
 * 1 ˝ - 2 cups water (I added 2 chicken bouillon cubes)
 * 3 tablespoons tomato paste
 * ˝ teaspoon allspice
 * a teaspoon chili powder
 * Salt & pepper to taste

Directions

 * 1) In a large skillet, sauté the chicken pieces in the butter over medium heat until they turn golden brown. Be sure to turn them several times, making sure that they brown evenly.
 * 2) Remove the chicken pieces from the saucepan and set aside. Add the onions and stir-fry until they begin to brown. Add the garlic and coriander leaves and stir-fry again, about 3 minutes. Stir in the remaining ingredients, including the chicken pieces and bring to a boil. Cover and simmer over medium heat for 30 minutes or until the chicken pieces are well cooked. Serve hot over rice.