Fry the chicken in a deep pan for 2 minutes until golden brown.
Put on low heat, then add 2 liters of water, onion, bay leaves, cinnamon and 1 teaspoon of moghrabieh spices. Salt and pepper to taste.
Cover and cook on medium heat. When the chicken is well done, remove, strain and slice into pieces. Keep chicken broth aside.
Cooking the moghrabieh-couscous pearls
In a deep cooking pot, put 1 tablespoon of olive oil, the mograbieh pearls,1 liter of chicken broth and 1 liter of boiled water and a pinch of salt. You may season with a pinch of cumin and caraway to taste.
Put on moderate heat and let it cook for 30-35 minutes until it is cooked. If the pearls are still crunchy, put the lid back on to retain the steam, and get a little bit of hot water from the tap.
Cooking the sauce with chickpeas and chicken slices
Add the cooked chickpeas, chicken slices and 1 lit of chicken broth to a deep cooking pot and bring to a boil. You may add moghrabieh seasoning as needed
Bring a serving dish, place the moghrabieh in the middle, and pour over the chicken sauce and chickpeas. Bring a serving dish, place the moghrabieh in the middle, and pour over the chicken sauce and chickpeas. Add to your dish according to taste.