Heat the oil and butter in a large copper pot or heavy-based saucepan over a medium heat, stir the onions, garlic and coriander seeds and cook for 2–3 minutes to let the flavours mingle. Add the chicken thighs, stir to coat well and cook for a further 2–3 minutes turning occasionally until lightly brown all over, then toss in the chickpeas, turmeric and paprika.
Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for about 1 hour until the chicken is very tender. Season to taste with salt and pepper, then stir in most of the parsley and coriander. Garnish with the remaining herbs and serve with flat breads and salad, if liked.