Moughrabieh with chicken and lamb

Serves: 8
Ingredients
2 x 1,200g chicken
1 x 400g lamb shank cube, boiled
1kg dry moughrabieh
300g white onions
200g baby onions, boiled
400g cooked chickpeas
100g butter
500ml oil
Salt and white pepper
30g caraway powder
20g cinnamon powder
2 litres chicken stock

Method
• Season the chicken with salt, white pepper and some cooking oil, then roast in an oven at a temperature of 170 degrees for 40 minutes. Remove the chicken from the oven, de-bone it and put the bones to one side – they will be used to make the sauce.

• Drop the butter into a medium pan and fry the moughrabieh slowly until it is dry and golden.

• Add half of the chickpeas, then sautée with the onions. The next stage is to season with the salt, caraway powder, white pepper and cinnamon powder.

• Pour 1.5 litres of the chicken stock into the mixture, adjust the seasoning, cover and slowly cook for around 30 minutes until the moughrabieh is dry.

• In a small pot, add the rest of chicken stock, and drop in the bones from the roast chicken with some more of the caraway powder, salt and pepper, and cinnamon powder.
• Reduce the heat and boil until the sauce is lightly concentrated, then pass the liquid through a strainer, into another pot.

• Add the rest of chickpeas, baby onions and the lamb shank cube to the mixture.

• To serve, in an oval plate pour in the moughrabieh and place the sliced chicken breast pieces on top; decorate the plate with some cooked chickpeas, baby onions and some of the sauce. Put some
extra sauce in a small sauce bowl next to the moughrabieh, inside the plate.