Fry chicken thighs and breasts in a tablespoon of vegetable oil, in a saucepan, over a high heat for 3 minutes, then add one whole onion, bay leaves, white pepper, salt and a liter of water.

Remove the chicken pieces after they are well boiled from the pot and set aside.

Keep the chicken stock, taking into account removing the onion and bay leaves and throwing them.

Sauté the remaining onions in two tablespoons of vegetable oil, in a deep saucepan, until golden.

Add the chickpeas, chicken pieces, and chicken broth (leave 2 cups of chicken broth aside for Mograbieh cooking).

Season with the caraway, cinnamon, seven spices, allspice and salt are used to flavor as desired.

Let the mixture simmer on a low heat, until the sauce thickens, then remove from the heat.

In another saucepan, sauté the Morgabieh with a tablespoon of vegetable oil, sprinkle with some caraway and salt.

Pour in the rest of the chicken broth, and let the ingredients simmer over a high heat, until most of the broth evaporates and the Mograbieh is cooked, taking care not to dry it

Remove the pot from the heat; then pour into a serving dish, and arrange the chicken pieces over it

Pour the sauce into a deep bowl, and place a generous amount of sauce is poured over it

Serve and enjoy your dish!