For the chicken: put the chicken, onion, cinnamon stick, bay leaves, salt, and seven-spice seasoning in a stockpot and add enough water to cover the ingredients. Bring the water to a boil. After the water comes to a full boil, reduce the heat and simmer the chicken for about 40 minutes until it reaches 165 degrees F on an instant-read thermometer. Skim the white foam from the water with a spoon while the chicken cooks and discard the foam.

When the chicken is done, remove it with tongs or a slotted spoon and set it aside to cool. Drain the broth through a strainer, and set it aside; discard the onion, cinnamon stick, and bay leaves. When the chicken is cool enough to handle, shred the meat in a bowl. Cover the bowl and set it aside.

For the moghrabieh, rinse the couscous well, add it to a large pot with the water, and bring it to a boil. Boil the dried moghrabieh for 5 minutes or until it’s tender when a knife is inserted into it. Drain it and set it aside.

In a large pan, heat the butter over medium heat; add the onions. Cook the onions for 5 minutes or until tender. Add the shredded chicken, salt, caraway, and cinnamon and stir for 2 to 3 minutes, until the ingredients are well combined. Stir in the moghrabieh and chickpeas for 2 to 3 minutes, until well combined. Add the chicken broth to the pan and let it come to a boil. If the moghrabieh seems dry you can add a bit of water.

Serve the moghrabieh warm.