How to Make
In a large pot, add the onions, bay leaves, garlic cloves, fresh chicken, and water to level. Season with salt and ground black pepper and boil for 40 minutes
Preheat the oven to 200°C.
Remove the cooked chicken from the pot and allow to cool for 10 minutes. Reserve chicken stock.
Debone and shred the chicken and set aside
In a deep baking tray, add the moghrabiyeh, Cheddar cheese, caramelized onions, chicken stock, and the shredded chicken. Mix all the ingredients and top with Mozzarella cheese.
Bake for 30 minutes or until the cheese browns
Serve warm with a sprinkle of fresh coriander leaves.