20 bite size small onions
1 kg dry moughrabieh
2 chicken breasts, 3 chicken thighs
4 TBS Butter
1 TBS Karawya spice
1 ts black pepper
1 ts bhar helo
1/2 ts ground cinamon
1/4 ts ground cloves "erenfol"
1/2 onion
1 chicken bouillon cube
1 cup boiled chickpeas
8 cups water

2 Bay leaves
Cinamon stick
3 cloves "kebsh 2renfol"
1/2 ts white pepper

3/4 TBS moughrabieh spice
3/4 ts cornstarch disolved in little water

-Fry chicken in a pan with finjen cooking oil along with the bay leaves, cinamon stick and cloves.
Meanwhile mix all the spices together except the white pepper in a bowl and set aside.
When chicken becomes very light golden sprinkle 1 TBS of the mixed spice on it with the white pepper, continue fry for 2 more min then add 8 cups of water, bouillon cube, 1/2 whole onion, cover and simmer on low for 50 min.

-Fry the 20 onions in a skillet with 2 tbs of butter till light golden, set aside.

-When 35 min. pass add the 20 onions, chickpeas, moughrabieh spice and cornstarch.

-Melt butter in another pan, put the moughrabieh and mix to coat with butter, sprinkle 1 TBS of the spice mix, after 2 min add 4 cups of the boiled chicken broth, cover and simmer on low till tender, around 20 min, keep eye on liquid level.

Add water as required to calibrate consistency.

https://www.youtube.com/watch?v=MXm5EPJEDtE&list=LL&index=9

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