1- one whole chicken cut into pieces with skin and bone attached, these will add flavor to the stock, peppered and salted.


2- Roast the chicken pieces in a hot oven until golden in color and partially cooked.


3- Remove the skin from the chicken. Transfer the chicken pcs to a pot.


4-You will be left with around 2 Tbsp of fat. Add the previously soaked hommos and small whole onions ( make a cross on the tip of the onion, to prevent it from spiraling out when cooked) roast for 10 min


5- cover the chicken pcs with water, allow water to boil, then turn down the heat and simmer


6- after roasting the hommos and onions, transfer the hommos and add to the chicken then continue to cook until both are cooked through and tender. Put the onions in a separate small pot and cook until tender as well.

Wondering about the next step ? Visit The Food Architects for the full Moghrabieh recipe!


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