30’ before cooking take the chicken out of the refrigerator and let come to room temperature. Season with the salt and pepper and keep aside.
Take a Dutch oven or casserole and place on high heat. A minute later pour the oil, wait for a minute or two to heat-up/smoke and add the chicken pieces. Sear each side for about 2-3 minutes and removed from the casserole onto a dish lined with kitchen towel.
In the same casserole, while decreasing the heat to low/medium, add the onions and sauté for 5-6 minutes until translucent and soft. Add the tomato paste and stir well to be cooked for 1-2 minutes. Then add the spices, nutmeg, cumin, turmeric and Aleppo chillies, along with the garlic and cook for a minute while stirring.
Return the chicken to the casserole along with the prunes, chicken stock and the fava peas. Increase the heat, give it a good stir and bring to a boil. Cover with a lid and simmer for 45 minute and until the fava has softened. Check the water after the 30th minute and add more if you see that the broth has been absorbed.
Take off the heat, pour the lemon juice all over, taste for additional seasoning and sprinkle the parsley.