Heat oil in a wide heatproof pan and brown the chicken. Season with salt and pepper. Remove using a slotted spoon and set aside.
Add carrots, onions and celery stalks and fry for 10 minutes until onions are deep golden. Add ptitim, ras el-hanoot and bay leaves and sauté for 2 minutes.
Return the chicken to the pot, mix gently and pour in stock (or water) to cover. Bring to a boil, lower the heat to minimum and cook covered for 45 minutes. Add peas, stir and cook for 10 more minutes. Sprinkle with parsley and serve.