|Chicken legs and breasts||4 Pound|
|Water||7 Cup (112 tbs)|
|Stew meat||1 Pound, cut into 1-inch cubes|
|Onions||1 Pound (Fresh Or frozen)|
|Chicken broth/Beef broth||4 Cup (64 tbs)|
|Canned garbanzo beans||1 Pound|
|Black pepper||1⁄2 Teaspoon|
|Broth||2 Cup (32 tbs)|
Place the chicken in a pan, cover with water and bring to boil over high heat.
Reduce heat and cook, skimming the foam from the top as it forms.
Stir in all the spices and cook until the chicken is well done.
Drain, reserving the broth.
Bone and skin the chicken.
Return the broth to the same pan, add the stew meat and cook until soft and tender.
Drain and reserve the broth.
In a separate pan, saute the onions in the heated butter until translucent.
Add four cups of the broth and cook for fifteen minutes.
Stir in the garbanzo beans and simmer for five minutes.
Add the dry mougrabiye with the reserved broth (about four cups) and boil for five minutes longer.
Add the cooked meat.
Add the black pepper, cinnamon, allspice, caraway and cumin powder.
Lightly grease a 9x14-inch pyrex dish.
Pour in the mougrabiye mixture.
Cover with the chicken pieces.
Prepare the sauce by frying the flour in the heated butter for a few minutes.
Blend in the broth gradually and stir until you have a smooth paste.
Season with the salt.
Pour the mixture over the mougrabiye and chicken.
Bake at 350 degrees for fifteen minutes.