2 whole chicken, quartered and skinned
2 (1 2/3 lb.) lamb chops
3 lb. sm. onions, peeled and left whole
2 c. shortening
3 tsp. salt
1 tsp. cinnamon
1/2 tsp. black pepper
2 tbsp. powdered caraway
12 c. water
2 lb. Cous-Cous
2 tbsp. butter
1 c. soaked chick peas

Heat shortening in a fry pan and brown chickens. Remove, then the lamb chops, remove. Put it in pot with some of salt and pepper. Add water up 3/4 level of the chicken, meat. Take soaked chick peas and fry in the same shortening. When fried, add it to chicken, meat. Cook over high heat first, then reduce heat to medium, approximately 1 hour. Fry onions in the same shortening and keep aside until chicken and meat are almost tender when they are added.

To prepare Cous-Cous, follow recipe on Cous-Cous carton, add caraway powder and butter at the end of cooking. Serve Cous-Cous with chicken, meat, chick peas and onions mixture.