AuthorbaidooneMoghrabieh is a traditional Lebanese dish of wheat semolina dough pearls, chickpeas, onion, and chicken. Moghrabieh is the Lebanese equivalent of couscous.
Place the chicken in a cooking pot. Add the onion, cloves, bay leaves, and cinnamon sticks. Cook for 30 minutes on medium-high heat and skim the scum. Drain and keep the broth.
Place the chicken in the oven for 10 minutes at 300 F.
In a large saucepan, boil 3 cups of water. Add salt and dry Moghrabieh and cook until tender. Drain the water and bring the Moghrabieh back to the pot.
Add a tablespoon of butter, flavor with cinnamon and caraway and put the saucepan over low heat to keep Moghrabieh warm.
Add about one cup of broth.
In another large saucepan, heat 2 tablespoons of oil and 1 tablespoon of butter. Add the peeled onion and stir until it is golden brown on all sides.
Add boiled chickpeas and stir. Flavor with salt and pepper, then add the remaining caraway and cinnamon.
Add 2 - 3 cups of broth. Bring to a boil for 15 minutes and cover.
Serve the Moghrabieh in a large plate and decorate it with chicken; pour the sauce in a large bowl separately. In a plate, spoon some Moghrabieh with chicken and pour sauce on.
Ingredients
Directions
Place the chicken in a cooking pot. Add the onion, cloves, bay leaves, and cinnamon sticks. Cook for 30 minutes on medium-high heat and skim the scum. Drain and keep the broth.
Place the chicken in the oven for 10 minutes at 300 F.
In a large saucepan, boil 3 cups of water. Add salt and dry Moghrabieh and cook until tender. Drain the water and bring the Moghrabieh back to the pot.
Add a tablespoon of butter, flavor with cinnamon and caraway and put the saucepan over low heat to keep Moghrabieh warm.
Add about one cup of broth.
In another large saucepan, heat 2 tablespoons of oil and 1 tablespoon of butter. Add the peeled onion and stir until it is golden brown on all sides.
Add boiled chickpeas and stir. Flavor with salt and pepper, then add the remaining caraway and cinnamon.
Add 2 - 3 cups of broth. Bring to a boil for 15 minutes and cover.
Serve the Moghrabieh in a large plate and decorate it with chicken; pour the sauce in a large bowl separately. In a plate, spoon some Moghrabieh with chicken and pour sauce on.