4 cups chicken broth
½ KG moghrabieh [in bags]
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon caraway
1 can of chickpeas


1 tablespoon olive oil
25 baby onions
4 cups chicken broth

Chicken Broth

½ KG chicken breasts, skinless, boiled
10 cups water
1 onion
2 bay leaves
2 cinnamon sticks
All spice




Start by preparing the chicken and chicken broth. Put 10 cups of water in a large pot, add the chicken, the seasoning (salt & all spice), and wrap the onion, bay leaves, cinnamon sticks in a bouquet) and place in pot. Bring to a boil and cook until chicken is cooked. Remove bouquet and the boiled chicken. Once the chicken is cooled, shred it. Set the chicken broth aside.

Then in a large pot, put 4 cups of chicken broth and bring to a boil. Add moghrabiyeh and half the portion of salt and seasoning. Stir the mixture and bring to a boil. Once it starts boiling, cover pot and cook over low heat for 20 minutes, stirring occasionally. Then add the chickpeas, cover pot and cook over low heat for 10 minutes. Drain and put in a serving plate.

In a separate pot, heat oil and add onions (they should be whole). Fry until lightly browned. Add 4 cups chicken broth and the remaining portion of salt and seasoning. Bring to a boil. Add shredded chicken, cover pot and simmer over low heat for 15 minutes. Enjoy and Bon Appétit!





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