Maftoul

Finely chop the onion.

Peel and crush the garlic cloves.

Drain and rinse the chickpeas.

Heat one tablespoon of the olive oil in a large saucepan over a medium heat and cook the onion until softened.

Add the garlic, cinnamon stick, bay leaves and allspice, and cook until fragrant.

Add the chicken thighs and chicken stock, and bring to a simmer.

Cover and simmer until the chicken is cooked through.

Check the temperature with a meat thermometer inserted into the thickest piece of chicken; it should read at least 74 degrees Celsius.

Lift the chicken out of the pan and set it aside.

Strain the broth into a clean bowl, discarding the bay leaves and cinnamon stick.

Return the strained broth to the saucepan, stir in the maftoul, and bring to a simmer.

Cover and cook the maftoul over a low heat until tender and the broth has been absorbed.

Stir in the chickpeas and heat through.

Cut the chicken into pieces and stir it back into the maftoul.

Heat the remaining olive oil in a frying pan and toast the pine nuts until golden.

Season the maftoul to taste with salt and black pepper, scatter over the pine nuts and coriander, and serve.