- 500g of moghrabieh
- 340g of small boiler onions
- 1 large yellow onion
- 1 can of chickpeas
- 1 whole chicken
- 1 1/2 tsp. 1 tbsp ground caraway
- 1 C. 1 tbsp ground cinnamon
- 1 tsp. of 7 spices
- 1 tsp. of cumin
- 1 cinnamon stick
- 3-4 bay leaves
- Salt and pepper to taste
- Olive oil
- 3 tbsp. cornstarch diluted in water
- Season the Chicken with 7 spices, salt and pepper then brush with olive oil.
- Place the chicken in a pot with the onion, cinnamon stick and bay leaves, then add 8 cups of water. Cook for 1 hour.
- Peel and brown the boiler onions in olive oil.
- Using a colander, separate the broth and chicken.
- Debone the chicken and cut into large pieces.
- Put the broth, chickpeas, boiler onions, half of the spices in a pot and let it simmer at low heat.
- Boil the moghrabieh pearls in salted water for 10 minutes.
- Drain and then run the cooked moghrabieh under cold water.
- Heat oil in a pan and fry the moghrabieh for 5 min, adding the rest of the spices.
- Slowly add 2 and a half cups of broth and cook over low heat for about 20 minutes.
- Add 1 cup of chickpeas and 1 cup of boiler onions to the mixture then keep the rest in the broth for the sauce.
- Take the rest of the broth including the rest of the chickpeas and onions then add 3 tablespoons of cornstarch to thicken.
- Combine moghrabieh, pieces of chicken and broth sauce then serve.