Put olive oil and 1 tablesponn ghee in a saucepan over medium heat.
Add the chopped onion, garlic, chicken pieces, parsley, chickpeas, salt, pepper, ginger and cinnamon.
Let cook for a good 10 to 15 minutes(reduce the heat to medium low if needed).
Boil about 3 to 4 cups of water in another saucepan ( you may need more).
Pour the boiled water over the chicken(just enough to cover the chicken).
Let cook for about 30 minutes or until the chickpeas and chicken are cooked. Adjust the seasoning and add salt if needed.
In meanwhile, peel the potatoes and cut them into pieces(large fries) then season with salt.
Pour the oil in a frying pan and place over medium high heat.
Fry the Potatoes and drain them on paper towel.
Take out the chicken from the sauce and set aside.
Take out 1 ladle of the sauce and pour it in a small bow.
Put the fried potatoes in the saucepan with the chickpea sauce.
Prepare the egg mixture with the egg, parsley and lemon juice added to the ladle of sauce in the small bowl. Mix well.
Pour the egg mixture on the potatoes in the saucepan. Let cook for about 2 minutes on medium heat, then turn off the heat.
Place the chicken in a frying pan with the tablespoon of ghee, over medium heat. Let brown for few minutes in each side.
Serve the chicken on top of the potato chickpea sauce (the sauce should be reduced).