Moroccan Chicken

• 1 chicken (4-5 pounds)
• salt
• ¼ level teaspoon paprik

Cut chicken into serving pieces; season to taste with salt, paprika, powdered cumin and freshly-ground black pepper, and sauté chicken pieces with sliced onions in butter in a casserole until golden.

Sprinkle with powdered saffron; add chick-peas and enough well-flavoured chicken stock to cover, and simmer gently for 1 to 1 ½ hours, or until chicken is tender. Just before serving, add c