Moghrabieh, Lebanese spiced chicken and onion stew with giant pearl couscous
Middle Eats · ♥ 1.5K likes · 33.6K views · 6 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 kg chicken
- water
Place the whole chicken in a stock pot, cover with water, lid on, heat high until it boils.
Skim off all the foamy scum with a spoon or ladle and discard; keep skimming until little returns.
- 2 whole onions
- 4 cloves garlic
- 3 whole bay leaves
- 1 stick cinnamon
- 10 whole cardamom pods
- 1 tsp black peppercorns
- 1 tbsp salt
Add the halved onions, garlic, bay leaves, cinnamon stick, cardamom pods, peppercorns and salt.
- 750 g small onions
Lift out the chicken and set aside; fish out the onion and whole spices with a slotted spoon and discard.
Top and tail the small onions, cut through the first layer of flesh and unwrap the skin; peel them all.
- 2–3 tbsp butter
- 400 g maghrebiya
Melt the butter in a pot over medium heat, add the maghrebiya.
What maghrebiya pasta is
- 1½ tbsp ground caraway
- ½ tsp cinnamon
- ½ tsp baharat
- ½ tsp ground cumin
Add the caraway, cinnamon, baharat, cumin, black pepper and cloves and toss to coat.
- ½ tsp black pepper
- ¼ tsp cloves
- 2 l chicken stock
Pour in the strained chicken stock, raise to high and bring to a light boil, then drop to medium and cover.
Cook 10 to 15 minutes, stirring every minute or so to stop the pasta sticking, until it has inflated to one and a half times its size.
Cooking the pasta in stock with onions and chickpeas
- 500 g cooked chickpeas
Add the fried onions and the chickpeas, mix well and cook until the sauce thickens and looks velvety.
Strip the skin and bones from the cooked chicken and tear it into large bite-sized pieces.
Spoon the maghrebiya into a bowl with plenty of onions and chickpeas, pour over more sauce, top with the shredded chicken dipped in sauce.