Put chicken in a pot cover with water, add spices. Boil the thighs and carrots till done. The thighs were frozen when I started. Shred the chicken and return to pot.

In a pan melt the butter

Add gram flour and stir till it absorbs the butter

It should be little loose. Not to tight add more butter if necessary.

Put the hot chicken and broth mixture in a 9x13 pan. Pour in the Roux. Mix well.

Add salt, pepper, and parsley to top

Put into oven 1 hour.