Moghrabieh with chicken or Lebanese Couscous

Name: Moghrabieh with chicken or Lebanese Couscous
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Cuisine: Middle Eastern
Ingredients: 1.5 kg Whole chicken or Boned chicken thighs; 800 grams of Maftoul (Dried Moghrabiyeh).; 1 kg Shallots (Small onions).; 1 large yellow onion; Boiled chickpeas (1 can).; 2 tablespoon caraway.; 1 tablespoon seven spices.; 2 cinnamon sticks.; 4 Bay leaves.; 4 Cardamom pods.; 2 tablespoon Vegetable oil.; 2 tablespoon of olive oil.; 1 teaspoon salt.; 2 tablespoon cornstarch

9 steps

Prep:1hCook:50min

Moghrabieh (*Pearl Couscous) is a traditional Lebanese dish, contains chickpeas, pearl onions, and chicken cooked in an aromatic spiced broth. * Pearl couscous is a type of pasta made from durum wheat, which is rolled into little balls. It is found in continental stores as the dry variety.

Updated at: Thu, 17 Aug 2023 13:39:10 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories891.2 kcal (45%)

Total Fat28 g (40%)

Carbs116 g (45%)

Sugars12.3 g (14%)

Protein43.7 g (87%)

Sodium540.4 mg (27%)

Fiber14.4 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1.5kgwhole chicken

or boned chicken thighs

1kgShallots

1 canchickpeas

2 tablespooncaraway

1 tablespoonseven spices

2cinnamon sticks

4Bay leaves

4Cardamom pods

2 tablespoonVegetable oil

2 tablespoonolive oil

1 teaspoonsalt

2 tablespooncornstarch

Instructions

Step 1

Peel the shallots (small onions) wash them, dry them, and fry them with a little oil, until the onions are evenly browned on all sides, set it aside.

Step 2

Clean the chicken, season it with salt, and seven spice then put them in the same pot with a little oil and add the spices (Cinnamon sticks, cardamom, bay leaf and stir chicken until get golden color.

Step 3

We add the large onion, then pour 8 cups of water over the chicken, add a cinnamon stick, bay leaf and cardamom, and let it simmer gently for at least one hour, skimming the froth at the surface.

Step 4

Strain the chicken, keeping the broth simmering gently in the pot, Add the chickpeas and boiling onions and some of the spices to the chicken broth. Take apart the chicken, dumping bones, cut the chicken meat into large pieces and set them aside.

Step 5

In an another large saucepan, put water, salt and a pinch of seasoning and 1 tablespoon of olive oil and add the Moghrabieh and let them boil for 10 minutes until done, then we drain and raisin under cold water.

Step 6

In the same large saucepan fry the Moghrabieh in the oil on very low heat, adding the rest of the spices for 5 minutes, gradually add to the Moghrabieh several cups of chicken broth “about 2 to 3 cups” and keep over low heat simmering gently and stirring the Moghrabieh from time to time until soften and thoroughly cooked, about 20 minutes (taste it to make sure it’s not overcooked.

Step 7

Add to the moghrabieh the chickpeas and the small shallots leaving a little for the sauce.

For the sauce:

Step 8

Take 3 cups of the remaining broth, let it simmer in a a small saucepan, add about 2 tablespoons of cornstarch (dissolved in a cup of water) to the simmering broth and stir to thicken it. Keep a few chickpeas and onions in the sauce and serve in a separate saucer with the Moghrabieh.

Step 9

Serve the moghrabieh with the chicken pieces, chickpeas and onions and have the warm sauce available in a separate saucer