This WARM Chicken Stew Is Made With Whole Onions

Instructions

To make the stock:

1. Add your whole chicken to a stockpot without cutting it, and pour over enough water to completely submerge
2. Turn the heat to high and bring the pot to a boil
3. Once it boils, there should be a layer of floating scum on the surface, continuously remove this with a spoon or ladle until no more remains
4. Add the rest of the ingredients, then turn the heat down to medium. Allow simmering for 45 minutes
5. When the time is up, remove the chicken. Filter the stock by pouring it through a strainer
6. Shred the chicken into large chunks, discarding the bones and skin

To make the Moghrabieh:

1. Peel your baby onions then add them to a pan with the oil
2. Saute over medium heat for around 10 minutes, until they have browned all over and partially softened
3. In a pot add the butter, then pour in the maghrabieh and toast for 3-4 minutes
4. Add the spices, then mix well with the maghrabieh. Pour in 2 liters of the chicken stock and turn the heat up to high
5. Bring to a boil, then turn the heat to medium and cover with a lid. Cook for 10-15 minutes, stirring every minute, so that pasta doesn't stick
6. Once the pasta has cooked, drain your chickpeas, and add them to the pot with the onions
7. Cook this for a few more minutes until the stock has thickened slightly and has a velvety texture
8. Ladle into a bowl, then add on chunks of the shredded chicken and serve