Mughrabia (Chicken with Lebanese Couscous, Pearl Onions, & Chickpeas)

Boil the chicken in 9 cups of water until tender. Remove the chicken and debone. Cut the meat into chunks. Set aside.

Meanwhile, blanch the onions for about 2 minutes. Drain, rinse under cool water, and peel the onions. Set aside.

Melt 2 tablespoons butter in a pan over medium heat. Add the pearl onions and spices; cook for about 4 minutes.

Bring the chicken broth back up to a boil; add mughrabia and cook until tender. Drain, reserving broth. Place the mughrabia in a covered bowl to keep warm. Alternatively, you can boil the mughrabia in separate broth or water.

Place the broth back into the pot and add chicken and chickpeas. Cook until heated through.

To serve, place desired about of mughrania into a bowl. Add chicken, chickpeas and desired amount of broth.