| How To Cook: |
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1. In a heavy 3- to 4-quart casserole, combine the butter, chicken, onion, ½ teaspoon cinnamon, 1 teaspoon salt and several grindings of black pepper.
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2. Turning the chicken frequently, cook uncovered over high heat for about 15 minutes, or until it is golden on all sides. Add the chickpeas and water and, stirring constantly,bring to a boil overhigh heat.
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3. Reduce the heat to low and simmer covered for 1½ hours, or until the chicken is tender but not falling apart.
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CROQUETTES:
1. Meanwhile, preheat the oven to its lowest setting. Line a large shallow baking pan with a double thickness of paper towels and place it in the middle of the oven.
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2. Combine the bread and milk in a deep bowl, soak for 10 minutes, then squeeze the bread vigorously to rid it of all moisture. Discard the milk and return the bread to the bowl. Add the egg and egg yolk, and stir with a fork or spoon until the ingredients are well blended.
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3. Stir in the cheese, orange-blossom water, ¼ teaspoon cinnamon and ¼ teaspoon salt, and beat until the mixture is smooth. Taste for seasoning.
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4. In a heavy 10-inch skillet warm the oil over high heat until a light haze forms above it. Moistening your hands frequently with cold water, shape the croquette mixture into about 2 dozen slightly flattened balls, each about 1 inch in diameter.
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5. Fry the croquettes 5 or 6 at a time in the hot oil for 1 or 2 minutes on each side, turning them with a slotted spatula.
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6. As they brown, transfer them to the paper-lined pan and keep them warm in the oven while you fry the rest in similar batches, adding more oil to the pan as necessary.
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SAUCE:
1. When the chicken is done, arrange the cheese croquettes in a ring around the edge of a large serving platter and place the pieces of chicken in another ring inside them.
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2. Remove the chick-peas from the casserole with a slotted spoon and mound them in the center. Drape the platter loosely with foil and return to the oven to keep warm while you make the sauce.
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3. Working quickly, beat the egg yolk and lemon juice together with a fork or whisk until they are well combined, beat in ½ cup of the sauce from the casserole, and then pour the egg mixture into the remaining sauce.
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4. Stirring constantly, cook over low heat until the sauce thickens lightly. Do not let it come to a boil or it will curdle. Taste for seasoning and pour the sauce over the chick-peas and chicken. Sprinkle the top with the parsley and serve at once.
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