Maftoul

Ingredients

• 1 chicken, about 1.5kg, jointed into 8
• 500g maftoul
• 3 onions
• 400g cooked chickpeas
• 3 tbsp olive oil
• 30g butter
• 1 1/2 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 4 cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 2 tsp fine salt
• 1/2 tsp black pepper
• 10g flat-leaf parsley

Before you cook

• Slice two of the onions thinly and chop the third finely
• Chop the parsley
• Bruise the cardamom pods with the flat of a knife
• Set a colander or steamer basket over your stockpot and check it sits without touching the liquid below

Steps

1. Warm the olive oil in a large stockpot over medium-high heat.
2. Brown the chicken pieces skin side down for 6 minutes, until the skin is golden, then turn them and colour the other side for 3 minutes.
3. Lift the chicken out and set it aside.
4. Add the sliced onions to the pot and cook for 10 minutes, until soft and lightly browned.
5. Stir in the allspice, ground cinnamon, cumin, turmeric, cardamom pods, cinnamon stick, bay leaves, salt and pepper, and fry for 1 minute until fragrant.
6. Return the chicken to the pot and pour in 1.5 litres of water.
7. Bring the broth to a boil, skim off the grey foam that rises, then lower the heat and simmer covered for 30 minutes.
8. Toss the maftoul in a bowl with 2 tablespoons of the hot broth and a tablespoon of olive oil, rubbing the grains between your palms so they separate.
9. Tip the maftoul into the colander, set it over the simmering pot and cover it with a lid or a folded tea towel.
10. Steam the maftoul for 20 minutes, forking it through once at the halfway point to stop it clumping.
11. Lift the colander off, tip the maftoul back into the bowl and stir through the chopped onion, another 150ml of broth and the butter.
12. Return the maftoul to the colander and steam it for a further 15 minutes, until the grains are plump and tender with a slight chew.
13. Add the chickpeas to the broth and warm them through for the last 5 minutes.
14. Pile the maftoul onto a large platter and make a dip in the centre.
15. Sit the chicken pieces and chickpeas on top, ladle over enough broth to moisten everything, and scatter with parsley.
16. Serve the remaining broth in bowls alongside for people to add as they eat.