In a large deep pot bring the chicken to boil,skimming the foam as necessary.reduce heat and add the cooked red onion,the cinnamon,parsley,carrot and the bay leaf. Simmer until the chicken is cooked through,45 minutes.transfer the chicken to a platter and let it cool slightly then cut into pieces, cover with foil to keep it warm.

Meanwhile strain the broth and return to the pot, add the frozen mouloughieh and let it simmer.

Chop the the washed and dried cilentrio and crush it in a mortar and pestle along with the garlic cloves and salt.scrape the paste into the mouloughieh after frying with butter and let it simmer for 5 minutes longer,season with salt and pepper.