Heat 3 tablespoons of olive oil in a large pot. Add the chicken leg quarters and sear on all sides until golden.

Toss in the quartered onion, black peppercorns, bay leaves, cardamom pods, turmeric, caraway, 7 spices, cumin, and salt. Stir well to coat the chicken and onion with the spices.

Pour in 8 cups of hot water and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 45 minutes to 1 hour.

Skim off any foam or impurities that rise to the surface for a clear broth. Remember, you want the broth to be clear so it can be served next to the maftoul.

Once cooked, remove the chicken and set it aside. Strain the broth and reserve 5½ cups for later use (1½ cups for cooking maftoul and 4 cups for the maftoul broth). If the broth reduces too much when cooking, add more water.

in a pot, heat 2 tablespoons of ghee. Add the finely chopped onion and sauté until golden.

Stir in the cumin, 7 spices, coriander, dill seeds, and a pinch of salt. Add the maftoul and toast it in the spice mixture for 2–3 minutes until aromatic.

Pour 1½ cups of reserved chicken broth into the pot. Stir to combine, cover, and let it simmer on low heat, covered, for 15–20 minutes or until the maftoul absorbs the liquid and becomes tender.

In a separate pot, Add another tablespoon of ghee and let it melt. Add the onions and carrots and sautee until liughtly browned and golden. Add the chickepeas and saute for another 2 minutes. Add the remaining 4 cups of reserved chicken broth.

Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes until the vegetables are tender and the flavors meld together.