Spicy Chicken with chick pea stew

This is adapted from Saha by Greg and Lucy Malouf, a wonderful book exploring the cuisine of Lebanon and Syria. A great read.

One Chicken Maryland per person, Cut through to the bone

Coat with:
1 tsp crushed garlic
Ground cinnamon
Ground cumin
Black pepper
Olive oil

Let sit in fridge for at least 1 hour

Stew:
2 grated onions
2 sliced garlic cloves
1 tsp cinnamon
2 tsp ground nutmeg
blanched spinach- balanced and chopped
400 gms of cooked chick peas, lightly crushed
300ml chicken stock

Saute onion and garlic, add herbs, then spinach and chick peas and cover with stock
Simmer for 10 minutes
Drain the mixture reserving the liquid

Chicken:
Layout baking paper large enough to allow overlap of a piece of mountain bread
Place one tbsp of spinach mix on bread
Top with chicken
Wrap into a parcel using the paper to tie the package together
Oven bake in a casserole with lid on for 60 min at 220 c

Stew:
Add 1tsp of roasted pine nuts and the juice of one lime
Return all to the fry pan and add olive oil
Lightly simmer for 10 mins and serve in a bowl

Serve chicken in parcel at the table with stew as a side dish.