1 tbsp. vegetable oil
2 tsp. butter
1 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. hot red pepper
4 whole chicken legs and thighs (approximately 2 1/2 lbs.), skin and cut halfway through leg-thigh joint
1 lg. onion, halved and cut up
3/4 c. chicken broth (use bouillon cube in 3/4 c. water if you don't have broth)
1/3 c. pitted green olives halved (if you can't get pitted, cut pits out of twelve large olives)
3/4 c. rinsed canned chick peas
1 tbsp. lemon juice
2 tbsp. chopped parsley

Heat oil and butter in large skillet over medium heat. Rub cumin, salt and red pepper over chicken. Add chicken to skillet; cook until browned on each side. Remove. Add onion to skillet and saute 4 minutes. Return chicken to skillet with broth, olives. Cover and simmer 25 minutes or until chicken is cooked.

Stir in chick peas, lemon juice. Cook 2 minutes and stir in parsley. You will have liquid in pan which can be poured over chicken, but I like it over a bed of hot cooked rice.