المفتول الفلسطيني

In a large pot, heat 2 tablespoons of olive oil. Add the chicken pieces and sauté until they are browned on all sides. Add the chopped onion and continue to cook until it becomes caramalized.

Add salt, whole spices (black pepper, cardamom, plain spices), cinnamon, cumin, bay leaves, and turmeric. Mix the ingredients well until the spices are absorbed. Add the chicken broth to the pot and bring it to a boil. Reduce the heat and let the chicken simmer on low for 30-40 minutes until fully cooked.

"To prepare the onion and chickpea broth: In another pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter. Add 4 sliced onions and sauté until they become soft and golden brown. Add the cooked chickpeas and stir. Pour in 4 cups of chicken cooking broth and let it simmer on low heat to allow the flavors to meld. Add spices such as cumin, black pepper, caraway, and cinnamon.

"During the chicken boiling stage, sauté a chopped onion in olive oil until golden brown. Place it over the maftoul in the pot and sprinkle with salt.

"Mix ketchup, olive oil, salt, black pepper, cumin, turmeric, ground ginger, and garlic. Use this mixture to coat the chicken and then brown it in a pan