Prepare broth

• Peel and halve the onions.
• Wash the chicken parts and pat dry. 
• Peel and crush the garlic. Press on the cardamom.
• Heat the olive oil in a saucepan and fry the onions for about 3 minutes. 
• Add the chicken pieces and sear on all sides. 
• Deglaze with water, add all the ingredients for the broth and simmer on medium heat for about 35 minutes. 
• Then remove the chicken and either leave it whole or, if necessary, remove the skin and pull it into small pieces. 
• Pour the broth through a fine sieve. Spices in the sieve can be discarded. 
• Keep the chicken warm. 

Prepare Moghrabieh

• Peel the pearl onions/shallots. 
• Heat the olive oil in a saucepan over medium heat, add the pearl couscous and sauté for about 1 minute. 
• Add the spices and pearl onions to the pearl couscous and sauté for another minute. 
• Deglaze with 500 ml of stock (everything must be covered) and bring to the boil briefly. 
• Add salt and chickpeas. 
• Turn the heat down to low and simmer with the lid closed for about 20 minutes. Loosen up in between. If the pearl cous is too dry, add a little more broth to taste. Season with salt as needed. 
• Serve the moghrabieh, (shredded) chicken on top and garnish with chopped parsley if desired. 

Alternative: You can also make moghrabieh vegetarian with vegetable broth and more chickpeas or chicken substitute.