Clean fat of chicken and put in a large pot. Add the 3 quarts water, 1 tablespoon of the cumin, 1 tablespoon of the all purpose seasoning. Boil on medium heat for 30 minutes.

While chicken is boiling cut the large onion in half. Put 1 cup of the chicken broth in a blender (make sure it cools down a little so you won't mess up you're blender cup). Add one half of the onion, yellow pepper, red pepper, 3 cloves garlic, bunch cilantro, and yogurt. Blend until it's pureed.

Tranfer chicken and broth from the large pot into a large bowl. Leave large pot on medium heat and add oil. Once oil is warm add the other half of the onion (make sure onion is cut up) and chicken. Add 1 tablespoon of the cumin, 1 tablespoon of the all purpose seasoning, 1 tablespoon of chili, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon. Saute for 5 minutes.

After the 5 minutes everything should be smelling nice. Add the mixture in the blender to the chicken. Saute it for another 5 minutes. Add 2 cups of the broth in the bowl cover it and let it cook for 20 minutes.

Make sure you stir every few minutes. Before the 20 minutes are up add the 2 tablespoon parsley. After the 20 minutes are up take if off the burner let it sit for a few.

Best served with any type pasta. The sauce is too thick for rice. Always remember to add some type of veggies to your meal. We had fresh cut salad with this dish and it was tasty.