Prepare the Khorchef - wash thoroughly, remove stringy fibres and cut into pieces approximately 5cm in length. Place into a large pan of boiling water with 1 tbsp of lemon juice and boil for 10-15 minutes. Remove from pan and set aside.
Remove any fat from the meat and cut into 1" chunks. Chop the onion. Place the meat, onion and garlic in a large pan or casserole and fry gently on medium heat until meat is sealed and onion is lightly coloured.
Add the salt, pepper and cinnamon and cook for 10 minutes. Finally cover with water - approximately 2 pt, add the chick peas and Khorchef.
Cover pan, bring to the boil before reducing heat and simmer for 1 hour. Check the seasoning and that the Khorchef is cooked (tender) and the chicken is well cooked.
Finely chop the parsley. Whisk the egg with the juice from 1 lemon and 4 tbsp of the sauce. Pour back into the pan mixing well and cook for a further 5 minutes on medium heat.
(Add a little stock if there is not enough sauce. Add a little water if sauce is too thick and is there is too much then cook for 5 minutes over high hid uncovered until sauce has reduced enough.).
Slice the remaining lemon and serve with the finished dish.
Serve this dish with a seasonal salad and fresh bread.