In a large pot, place the chicken pieces, quartered onion, cinnamon sticks, bay leaves, cloves, allspice, salt, and pepper. Pour in 8 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes to 1 hour until the chicken is tender and cooked through.

Remove the chicken from the pot and set aside to cool. Strain the broth and reserve 2 cups for cooking the moghrabieh. You can use the rest for soup or freeze for later. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onions and sauté for about 8-10 minutes until they are soft and golden brown, stirring occasionally to prevent burning.

Add the ground cumin, cinnamon, and allspice to the onions, stirring to coat the onions in the spices. Cook for an additional 2-3 minutes until the spices are fragrant, being careful not to let them burn.

Add the moghrabieh (couscous pearls) to the skillet and stir well to coat with the onions and spices. Toast the moghrabieh for 2-3 minutes to bring out its nutty flavour, stirring frequently.

Pour in the reserved 2 cups of chicken broth and bring the mixture to a simmer. Lower the heat, cover, and cook the moghrabieh for 15-20 minutes, or until the pearls are tender but still chewy. Stir occasionally to prevent sticking.

Add the drained chickpeas and shredded chicken to the moghrabieh. Stir gently to combine all the ingredients and cook for an additional 5-7 minutes until everything is heated through. Adjust the seasoning with salt and pepper if needed.

Stir in the butter to add richness to the dish. Serve the moghrabieh hot, garnished with fresh herbs like parsley if desired. This hearty and flavourful dish is best enjoyed with a side of pickled vegetables or a fresh salad.