Ingredients:

-1 whole chicken chopped as desired.
-1 kg Moghrabiyeh
-2 cups chickpeas (soak overnight night)
-1 kg small onions (chopped)
-4 tbsp oil
-1 tbsp ghee
-1 tbsp caraway
-1 tsp cinnamon powder
-1 tsp salt
-8 cups water
-spices used to boil the chicken:
Cinnamon stick
3 bay leaves
4 cardamom seeds
To cook Moghrabiyah:
-2 tbsp ghee and oil
-1 tbsp caraway
-1/2 tsp cinnamon powder

To garnish:
1 cup of fried nuts

Directions:

1-clean the chicken
-in a suitable pot, pour 8 cups of water and add the chicken
-when boiled, remove the foam that appears on the surface
-add the spices, mentioned above
-add caraway and cardamom
-add chickpeas and onions
-keep on low heat for 40 mins

2-put the Moghrabiyeh in a aluminium strainer (same size as the chicken pot) above the chicken pot
-keep it for 15 mins while stirring continuously using a fork
3-remove the Moghrabiyeh from the strainer and put in another pot, add the ghee, and salt, keeping on a low heat for 15 mins
-pour above some chicken broth and stir continuously until it’s tender
-add spices (caraway and cinnamon powder) and mix well

4-Remove the chicken and separate from the bones, then chop into medium size pieces.

5-Transfer the Moghrabiyeh to a serving dish, place the chicken pieces, onion, and chickpeas.
-garnish with fried nuts
-served with chicken-chickpeas and onion sauce.

Sauce:
-melt 1 tbsp of corn starch in 1/4 cup of water
-pour a suitable quantity of broth (has some chickpeas and onions)
-keep on stove until well consist.