Chicken with Chickpeas Ferakh bel Hummus

1 tbsp EVO oil
1 c finely chopped onion
3/4tsp ground turmeric
1 whole chicken without bones (see below) cut into bite-size pieces
2 1/2c water
2 tbsp fresh lemon juice
1/2tsp kosher salt
1/4tsp black pepper
3 garlic cloves, crushed
2 (15 1/2-oz) cans chickpeas (garbanzo beans), drained

Heat oil in a large Dutch oven over medium heat. Add onion, and cook 12 minutes or until onion is golden, stirring often. Stir in the turmeric. Add the chicken to pan, turning to coat. Add the water and next 4 ingredients (water through garlic); bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Add chickpeas. Cook 5 minutes or until the chickpeas are thoroughly heated.
This Egyptian dish (pronounced fi-ra-KAH bel hoo-MUS) is served with plain rice. The mix of turmeric, garlic, and lemon yields a special flavor characteristic of the area. Chickpeas are a staple of the Middle East.
Removing thigh bones@
http://allblindtrust.blogspot.com/2005/12/removing-bone-from-chicken-thigh-is.html
Removing breast bones@
http://allblindtrust.blogspot.com/2006/01/removing-bone-from-chicken-breast.html