4-6 people


  • 500g of moghrabieh
  • 340g of small boiler onions
  • 1 large yellow onion
  • 1 can of chickpeas
  • 1 whole chicken
  • 1 1/2 tsp. ground caraway
  • 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


  1. Season the Chicken with 7 spices, salt and pepper then brush with olive oil.
  2. Place the chicken in a pot with the onion, cinnamon stick and bay leaves, then add 8 cups of water. Cook for 1 hour.
  3. Peel and brown the boiler onions in olive oil.
  4. Using a colander, separate the broth and chicken.
  5. Debone the chicken and cut into large pieces.
  6. Put the broth, chickpeas, boiler onions, half of the spices in a pot and let it simmer at low heat.
  7. Boil the moghrabieh pearls in salted water for 10 minutes.
  8. Drain and then run the cooked moghrabieh under cold water.
  9. Heat oil in a pan and fry the moghrabieh for 5 min, adding the rest of the spices.
  10. Slowly add 2 and a half cups of broth and cook over low heat for about 20 minutes.
  11. Add 1 cup of chickpeas and 1 cup of boiler onions to the mixture then keep the rest in the broth for the sauce.
  12. Take the rest of the broth including the rest of the chickpeas and onions then add 3 tablespoons of cornstarch to thicken.
  13. Combine moghrabieh, pieces of chicken and broth sauce then serve.