Mugarabiya /Maftoul Lebanese Style

1 large whole chicken or about 8 chicken drumsticks or pieces
2 cans chickpeas
7 sliced onions
2-3 tablespoons freshly ground caraway seeds
oil
Hot water
1 1/2 tablespoons salt
2 cups dry maftool/maugarabiya(large cous cous)

How2:
In a large pot, add a bit of oil. saute the onions until they have become translucent. be sure not to burn or brown them.
once the onions are cooked pour enough water to cover them.
Add in chicken if the water does not cover the chicken add more.
Bring to a boil then lower the heat.
While the chicken cooks a scum form on the top you may scoop this off easily with a spoon and discard it.
Cook for about 2 hours on med/low heat. This will allow the chicken to fully cook and the onions to cook down.
Once the chicken is cooked. Grind the caraway, place about 2-3 tablespoons if you would like you may start off with two and see if you like the flavor.
Allow the spices to simmer for about 30mins.
Once the stock is fully flavored add the salt followed by the chickpeas. cook for a additional 30mins.
 in a stock pot add about 3 cups of  stock from the pot its just enough enough to submerge 3 cups of dry large cous cous. bring the stock to a boil and add the cous cous. Just like rice cover and lower heat allow it to cook until tender.
This is the Quickest way traditionally we have a steamer pot on top of the pot of chicken where the cous cous steams.
by the time the cous cous is cooked the stock pot of chicken would be complete
serve by placing cous cous in a bowl and add the chicken and broth over the top. Eat Hot. ENJOY!