transfer the marinated chicken to a large pot or tagine then add to it 3 C. of water, alt,
turmeric, ginger, parsley, 2 cloves garlic, cinnamon stick, & butter.
Cook them until they start boiling. Lower the heat and cook the stew for 65 min.
Once the time is up, drain the chicken and place it aside.
Whisk the cornstarch with a splash of water in a small bowl. Add it to the chickpeas
sauce in the pot and cook it for 5 min over medium heat until it become thick.
Place the chicken back in the pot then heat it. Serve it warm.
