for the Spice Rub

• 3/4 teaspoon(s) salt
• 3/4 teaspoon(s) ground black pepper
• 1 1/2 teaspoon(s) chopped garlic
• 1 1/2 teaspoon(s) onion powder
• 3/4 teaspoon(s) ground cayenne pepper

for the Chicken

• 2 pounds (900 grams) bone-in chicken pieces, skin removed
• 3 tablespoon(s) vegetable oil

Peanut Sauce

• 2 cups (475 mL) chick peas
• 1 small onion, finely diced
• 1 red bell pepper, seeded and finely diced
• 1 medium carrot, finely diced
• 1 clove(s) garlic, minced
• 4 cup(s) (950 mL) chicken broth
• 1/2 cup(s) (120 mL) smooth peanut butter
• 1 tablespoon(s) tomato paste
• 1/2 tomato, seeded and diced
• 1 teaspoon(s) chopped fresh thyme leaves (or 1/2 tsp. dried)
• 1/2 teaspoon(s) peeled, grated fresh ginger
• 1/2 cup(s) (120 mL) well-mixed coconut milk
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) finely ground black pepper
• 1/4 cup(s) (60 mL) chopped parsley, for garnish