In a non stick pan, sauté the shallot onions in the regular olive oil until slightly golden for a few minutes on medium high heat. Drain and set aside

In the same pan you fried the onions, flash fry the quartered chicken for a few minutes until the outside colours a little

Transfer the chicken to a stock pot and add the large onion, carrots, cardamom, peppercorns, bay leaves, cinnamon stick and 1 teaspoon of salt

Add around 1 litre (4 cups) of boiling water to the stock. Bring to the boil then simmer for around 45 minutes

Once the broth has finished simmering, take out the chicken pieces and roughly shred. Cover and set aside

Drain the remaining broth through a fine sieve and set aside with a lid on to keep it warm

In a new deep pan, sauté the moghrabieh pearls in 2 tablespoon of butter for a few minutes

Add the ground caraway, cinnamon, 7 spice and black pepper to the moghrabieh pearls and sauté for another few minutes

Add the peeled whole shallot onions and slowly pour on the chicken broth to cover

Bring to the boil, then add approximately 2 tsps of salt along with the drained chickpeas and more broth or boiling water if necessary

Reduce the heat to a simmer and cook for at least half an hour. If the moghrabieh becomes too dry add more broth or water and taste to adjust the salt levels.