In a blender, process the tomatoes and water until completely smooth. In a pot add the olive oil, onion strips and salt. Saute for 2–3 minutes. Add the chicken cutlets and sear on one side till golden brown, flip and repeat on the other side. Add the processed tomatoes and cook over medium heat till the chicken is done. Drain the chickpeas and wash them. Add them to the chicken pot, cook over medium heat for 7–10 minutes.
In another pot, add the maftoul pearls, olive oil, chickpeas, allspice, cumin, and salt. Add 4 cups of the chicken tomato broth. Cook on low heat, covered for 5–7 minutes. Turn off the heat, Allow it to stand for 10 minutes, then fluff with a fork.
To serve, place the maftoul pearls in your serving dish. Top with shredded chicken or whole chicken cutlets. Add some chickpeas and a ladleful of broth. Serve with more tomato broth on the side.
Recipe courtesy of PARC