Moghrabieh (Lebanese stew with couscous and chicken)

Method

1. Put the chicken thighs in a deep saucepan and cover with about 2.5 litres water. Add the lemon, bay, cloves, cinnamon stick, star anise and salt. Cover and bring to the boil, then turn to a gentle simmer and cook for 40 minutes (still covered) until the chicken is cooked through.
2. Put a fine sieve over a large bowl and tip the contents of the pan into it. Reserve the stock – you want around 2 litres. Once the chicken meat is cool enough to handle, tear it into pieces (discard the skin and bone) and set aside.
3. In the same saucepan, add the moghrabieh, chickpeas (and the liquid from the tin), frozen onions, spices and a pinch of salt. Pour in half the reserved
   chicken stock, stir and put over a medium heat. Cook uncovered for 20-25 minutes – keep an eye on it and give it the occasional stir, adding more stock or water if needed as the moghrabieh absorbs the liquid. The grains are cooked when they feel soft.
4. Meanwhile, in a separate saucepan, add the remaining stock and vigorously simmer until reduced by about a third. Mix the cornflour with a little cold water, then add to the stock and stir until it thickens. Add a drizzle of pomegranate molasses.
5. To serve, pile up the moghrabieh in a large serving bowl or individual bowls, then arrange the chicken on top (it can be reheated in the thickened stock or microwave, if needed). Drizzle the thickened, sweetened stock all over, then scatter with pomegranate seeds.