Chicken with Chickpeas

This is a tasty and easy entree, something with which to impress
your family and friends in the art of Middle Eastern Cooking.

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
1/4 cup finely chopped fresh coriander leaves (cilantro)
1 can chickpeas 19 oz.
1 1/2 - 2 cups water
3 tablespoons tomato paste
1/2 teaspoon allspice
1/4 teaspoon chili powder
Salt & pepper to taste

Directions:
In a large skillet, saute 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.
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.