Maftool (Palestinian Wheat Pearls in a Vegetable, Chickpea, and Chicken Stew)

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empeebee

Bipedal omnivore

subheading: For the Spiced Chicken Stock:

4 bone-in, skin-on chicken pieces (about 2 ¼ pounds; 1kg), either 4 breasts, 4 legs, or a combination

3 tablespoons (45ml) extra-virgin olive oil

1 medium (8-ounce; 226g) yellow onion, diced

1 tablespoon (9g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

2 teaspoons ground caraway

2 teaspoons ground cumin

1 teaspoon ground allspice

½ teaspoon ground cinnamon

½ teaspoon freshly ground black pepper

1 teaspoon tomato paste (optional)

1 bay leaf

subheading: For the Butternut Squash Broth:

2 tablespoons (30ml) extra-virgin olive oil

1 medium (8-ounce; 226g) yellow onion, sliced ¼ inch thick

½ medium (2 ½-pound; 1kg) butternut squash, peeled and diced into roughly 1-inch pieces

1 quart (1L) Spiced Chicken Stock, from above

One 15-ounce (425g) can chickpeas, drained and rinsed

subheading: For the Maftool:

1 tablespoon (15ml) extra-virgin olive oil

1 tablespoon (15g) unsalted butter

1 pound (453g) maftool (see note)

2 ¼ cups (532ml) Spiced Chicken Stock, from above

subheading: For the Chicken:

1 tablespoon (15ml) extra-virgin olive oil

1 teaspoon (5ml) tomato paste

1 tablespoon (15g) Greek yogurt

Kosher or sea salt and freshly ground black pepper

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