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combine garlic, salt, pepper, ginger and saffron; add 1/2 butter and stir well; rub all over chicken; allow to marinate overnight; put chicken in large pan; add 1/2 parsley and cilantro, green onions, cinnamon stick and just enough water to cover; bring to boil, simmer 1 hour. Melt remaining butter and saute red onion until well browned; remove chicken from pan; add onion, chick peas and remaining herbs to the remaining liquid, simmer until liquid is reduced to a sauce; add lemon juice, remove from heat; discard the cinnamon, pour sauce over chicken and sprinkle with remaining parsley and cilantro; serve.
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