Heat 2 tablespoons of oil in a pot. Add onions, meat and cook for 7 minutes until lightly golden brown. Add 8 cups of water, caraway, bay leaf, cinnamon stick, black pepper and MAGGI Chicken Stock cubes. Cover and cook on low heat for 1½ hours or until the meat is cooked. Remove the meat and reserve the stock.
Meanwhile, place the chicken pieces in an oven tray and roast them for 45 minutes until golden brown.
In a casserole, heat 2 tablespoons of oil, add onion shallots and cook for 5 minutes. Add the remaining water and cook for 10 minutes until onions are tender. Remove the onions and reserve the stock.
Mix the stock from the meat and from the onions together, adjust the taste with salt and pepper if necessary.
In a large pot, heat the remaining 3 tablespoons of vegetable oil. Add the dried Moghrabiah and fry on low heat with constant stirring until grains turn to golden brown.
Gently pour a cup of stock, stir from time to time until it is completely absorbed. Repeat the step until the Moghrabiah is tender, but not too soft.
Mix in some of the onions and meat to the Moghrabiah grains and remove from heat.
Pour the remaining stock in a casserole, bring to a boil add the corn flour and cook for 2 minutes. Add the rest of chickpeas, onions, and the cooked meat, and remove from the heat.
Place the Moghrabiah in a large serving dish, place the hot grilled chicken on top and serve the sauce aside.
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