Sear Chicken. Season the chicken generously with salt and black pepper on both sides. In a large pot or Dutch oven set on medium-high heat, add the olive oil. Sear the chicken thighs skin side down for 4-5 minutes, until golden brown.

Make Broth. Using tongs, turn the chicken thighs over. Add the chopped onion, garlic, bay leaves, cinnamon stick, and dry spices. Pour in 6 cups of water and bring to a boil. Add a big pinch of salt. Reduce the heat to low and simmer. Skim away any foam that rises to the top.

Add pearl onions and chickpeas. After 30 minutes, add the peeled pearl onions and drained chickpeas to the pot. Continue to simmer.

Remove aromatics and chicken. After 15 minutes remove and discard the bay leaves, and cinnamon stick. Carefully remove the chicken thighs and set them on a plate to cool for 15 minutes.

Shred Chicken. Shred the chicken with your hands or a pair of forks, discarding the bones and skin. Return the shredded chicken to the pot. Keep the pot simmering on low. Taste the broth at this point and adjust the seasoning.

Boil the Moghrabieh. Bring another pot of water to a boil. Add the Moghrabieh and cook until tender, about 15-20 minutes. Drain the liquid, leaving behind the cooked Moghrabieh.

Season the Moghrabieh pearls. Add the butter to the cooked couscous. Stir well.

Serve. Serve the Moghrabieh by combining the couscous and the broth. Garnish with fresh parsley and a squeeze of lemon juice.