Maftoul with Chicken and Chickpeas

Heat 1 tbsp olive oil in a pot and brown the chicken thighs or drumsticks on all sides. Add 1 onion halved, bay leaves, cardamom pods, allspice berries, a cinnamon stick, salt and 1500 ml water. Bring to a boil, skim off the foam, cover and simmer over low heat for 35–40 minutes, until the chicken is fully cooked.

Remove the chicken, strain the broth and measure out 1200 ml of chicken stock: set aside 500 ml for the maftoul, and use the rest for the vegetable stew.

For the stew, heat 1 tbsp olive oil in a saucepan and sauté a finely chopped onion for 5 minutes. Add 1 tbsp tomato paste, turmeric and black pepper, stir, then add the carrots, pumpkin, tomatoes and chickpeas. Pour in the reserved chicken stock for the stew, bring to a boil and simmer for 20–25 minutes, until the vegetables are tender and the sauce has thickened nicely.

For the maftoul, heat 1 tbsp olive oil in another pot, add a finely chopped onion and dill seeds, and cook for 4–5 minutes until soft and fragrant. Add the maftoul, stir and toast lightly for 2–3 minutes. Pour in 500 ml hot chicken stock, season with salt, cover and simmer over low heat for 15–18 minutes, until the liquid is absorbed. Remove from heat and let stand covered for 5 minutes.

Transfer the chicken to a baking sheet, brush with the remaining 1 tbsp tomato paste and season with salt and pepper to taste. Broil or bake in the upper part of the oven at 220°C for 5–6 minutes, until the skin is browned.

Fluff the maftoul with a fork, spread it on a large platter, top with the chickpeas and vegetables, and place the chicken on top. Serve immediately, spooning the vegetable sauce over each portion.