Steps to Cook Favorite Chicken_Moghrabiyeh #Lebanese_Couscous

Steps to Cook Favorite Chicken_Moghrabiyeh
Steps to Cook Favorite Chicken_Moghrabiyeh #Lebanese_Couscous

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Chicken_Moghrabiyeh

#Lebanese_Couscous. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.


#Lebanese_Couscous Recipe.** Moghrabieh is considered a main dish, but can absolutely be served as an appetizer if you'd like. The way Moghrabieh is typically served is by separating the cooked moghrabieh pearls in one serving bowl, and the broth, chicken, onion and chick peas mixture in a separate serving bowl.

You can have Chicken_Moghrabiyeh

#Lebanese_Couscous using 20 ingredients and 20 steps. Here is how you achieve it.

Ingredients of Chicken_Moghrabiyeh


  1. Prepare 1 of whole chicken chopped as desired.
  2. You need 1 kg of Moghrabiyeh.
  3. Take 2 cups of chickpeas (soak overnight night).
  4. Take 1 kg of small onions (chopped).
  5. Make ready 4 tbsp of oil.
  6. It’s 1 tbsp of ghee.
  7. Prepare 1 tbsp of caraway.
  8. Take 1 tsp of cinnamon powder.
  9. Take 1 tsp of salt.
  10. It’s 8 cups of water.
  11. Make ready of spices used to boil the chicken:.
  12. Prepare stick of Cinnamon.
  13. You need 3 of bay leaves.
  14. You need 4 of cardamom seeds.
  15. Take of To cook Moghrabiyeh:.
  16. Take 2 tbsp of ghee and oil.
  17. Take 1 tbsp of caraway.
  18. Make ready 1/2 tsp of cinnamon powder.
  19. Take of To garnish:.
  20. Take 1 cup of fried nuts.

Moghrabieh is also known as Lebanese, Israeli and Giant Couscous.After looking for some recipes, I decided to throw caution to the wind and create my own dish based on what I'd read and what I like.The result was delicous, so thought I'd better write it down before I forget it.The Moghrabieh is like small round.


#Lebanese_Couscous instructions

  1. Clean the chicken.
  2. In a suitable pot, pour 8 cups of water and add the chicken.
  3. When boiled, remove the foam that appears on the surface.
  4. Add the spices, mentioned above.
  5. Add caraway and cardamom.
  6. Add chickpeas and onions.
  7. Keep on low heat for 40 mins.
  8. Put the Moghrabiyeh in a aluminium strainer (same size as the chicken pot) above the chicken pot.
  9. Keep it for 15 mins while stirring continuously using a fork.
  10. Remove the Moghrabiyeh from the strainer and put in another pot, add the ghee, and salt, keeping on a low heat for 15 mins.
  11. Pour above some chicken broth and stir continuously until it’s tender.
  12. Add spices (caraway and cinnamon powder) and mix well.
  13. Remove the chicken and separate from the bones, then chop into medium size pieces..
  14. Transfer the Moghrabiyeh to a serving dish, place the chicken pieces, onion, and chickpeas..
  15. Garnish with fried nuts.
  16. Served with chicken-chickpeas and onion.
  17. Sauce:

melt 1 tbsp of corn starch in 1/4 cup of water.

  1. Pour a suitable quantity of broth (has some chickpeas and onions).
  2. Keep on stove until well consist..
  3. By: Norma Al Ali.

Most of our recipes are easy.Those that require a little more time or cooking ability are rated medium or advanced.I bought some giant cous cous - Moghrabieh - and wasn't sure what to do with it.

Add some salt then the moghrabieh to the boiling pot of water.The chicken: In a large pot, heat oil and add peeled onions.Add the water, the chicken, bay leaves, cinnamon sticks, and salt.Lower the heat and simmer, skimming off the foam that forms on the surface of the liquid.Free online calorie counter and diet plan.