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Dry Chicken Pieces With Paper Towels. Combine Turmeric And Cumin With 1 T Salt And The Cayenne Pepper And Rub Into The Chicken. Let Stand For 15 Minutes. (I Use Less Chicken When I Make This Dish, Sometimes I Also Substitute Boneless Breast Or Tenders) Heat Oil In A Frying Pan And Brown Chicken Pieces On All Sides. Remove To A Plate And Add Onion To Pan. Fry Gently Until Soft, Add Garlic And Cook A Few Seconds. Pour Onion Mixture Into Chick Peas And Add Chicken Pieces And 1 Tablespoon Of The Lemon Juice. Cover And Simmer Gently Until Chicken And Chick Peas Are Tender And Liquid Is Considerably Reduced. About 1/2 Hour. Taste And Add Salt If Necessary, And More Lemon Juice To Give A Pleasant Tang. Remove Chicken Pieces Carefully, Place Chick Peas And Liquid In A Deep Dish, Put The Chicken On Top And Garnish With Lemon Wedges.
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