1 Rinse the chicken, pat dry and cut into 10 parts. First cut off the legs and cut in half at the joint.
2 Cut meat from the back and cut off the wings.
3 Halve chest along the sternum and then cut each half crosswise.
4 Mix chicken pieces in a bowl with 1 tablespoon oil, saffron, cumin and Turkish red pepper; cover with plastic wrap. Refrigerate for 1 hour.
5 Peel the onions and dice int 1 cm (approximately 1/3 inch) cubes. Peel the garlic and chop finely.
6 Heat the remaining oil in a roasting pan. Season chicken pieces with salt and pepper and fry in hot oil over medium heat until golden brown.
7 Remove chicken from pan and set aside. Add onions and garlic to the roasting pan and fry, constantly stirring, until soft.
8 Return chicken pieces to the roasting pan. Add in tomatoes and broth. Bring to boil.
9 Cover and bake in preheated oven on the oven rack at 180 ° C (fan 160 ° C, gas mark 2-3 or about 320° F.) Simmer 1 hour and 20 minutes. Rinse and strain the chickpeas in a colander. Add to roasting pan at end of cooking time.
10 Chop pistachios coarsely and saute in a frying pan. Rinse the parsley, shake dry, remove from stems and chop the leaves.
11 Remove the roasting pan from the oven and season sauce with salt and pepper. Add pistachios and mix in parsley. Serve immediately.