2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1/4 teaspoon ground cardamom
1 clove garlic, cut into 1/4 teaspoon slices
1 1/2 teaspoons garlic salt
salt and pepper to taste
chickpeas, drained
Melt the vegetable oil in a large skillet over medium heat. Stir in the garlic powder, cardamom and garlic salt, salt and pepper. Cook and stir about 3 minute, stirring frequently.
Add the chicken and fry oil until no longer pink. Reduce heat to low, allowing all chicken to simmer. Transfer chicken to a large stock pot and add water. Cover, reduce heat, cover and simmer until all chicken is cooked and liquid is absorbed, about 4 hours.
Remove chicken from pot and discard skin, bones, fat and juices. Transfer to stock pot. In a small bowl, mix the chicken broth, brown gravy and parmesan cheese. Transfer chicken to stock pot and cover with parmesan cheese mixture. Simmer over low heat about 3 hours, or until crisp and chicken is cooked through.