Lebanon

Moghrabieh

Name: Moghrabieh
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 1 kg bone in pieces chicken, curry cut (bone in chicken, small pieces); 1 3/4 cups moghrabieh pearls pearl couscous (giant couscous, israeli couscous); 1 1/2 cups cooked chickpeas, boiled; 12 baby onions or 3 small quartered onion; 3 tbsp butter; 1 1/2 tsp ground caraway seeds; 1 tsp cinnamon powder; 1 1/2 tsp baharat; 1 cinnamon stick 2 bay whole spices; 6 cups water; Salt, to taste; 1/2 tsp black pepper

Pearl couscous, chicken, chickpeas and baby onions in a caraway spiced broth. Lebanese feast food.

90 minTime

43 gProtein each

mildSpice

The Maghreb in Beirut2 chapters · 1 min read

Make it your way

Grandma's wayLebanese pearl couscous with chicken, chickpeas and baby onions in caraway spiced broth.

The original

580kcalsame

43 gproteinsame

6 gfibresame

90minutessame

Moghrabieh.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)1 kg, bone in pieces

Pearl couscous (giant couscous, israeli couscous)1¾ cups moghrabieh pearls

Chickpeas, boiled1½ cups cooked

Onion12 baby onions or 3 small, quartered

Butter3 tbsp

Caraway seeds1½ tsp, ground

Cinnamon powder1 tsp

Baharat1½ tsp

Whole spices1 cinnamon stick, 2 bay

Water6 cups

Saltto taste

Black pepper½ tsp

Method

5 steps

1Simmer the chicken in water with the whole spices and salt for 40 minutes, skimming. Lift out and strain the broth.
2Brown the baby onions in half the butter until golden.
3Toast the pearls in the remaining butter until golden, then add 4 cups broth, caraway, cinnamon and baharat.
4Simmer 15 minutes, add onions and chickpeas, and cook until the pearls are tender.
5Return the chicken, check it is cooked through with no pink, and serve with extra broth.

Serve it like this

Spoon the pearls into a deep platter, top with chicken, onions and chickpeas, and serve broth in a jug.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lebanon

Moghrabieh

Pearl couscous, chicken, chickpeas and baby onions in a caraway spiced broth. Lebanese feast food.

90 minTime

43 gProtein each

mildSpice

The Maghreb in Beirut2 chapters · 1 min read

Make it your way

Grandma's wayLebanese pearl couscous with chicken, chickpeas and baby onions in caraway spiced broth.

The original

580kcalsame

43 gproteinsame

6 gfibresame

90minutessame

Moghrabieh.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)1 kg, bone in pieces

Pearl couscous (giant couscous, israeli couscous)1¾ cups moghrabieh pearls

Chickpeas, boiled1½ cups cooked

Onion12 baby onions or 3 small, quartered

Butter3 tbsp

Caraway seeds1½ tsp, ground

Cinnamon powder1 tsp

Baharat1½ tsp

Whole spices1 cinnamon stick, 2 bay

Water6 cups

Saltto taste

Black pepper½ tsp

Method

5 steps

1Simmer the chicken in water with the whole spices and salt for 40 minutes, skimming. Lift out and strain the broth.
2Brown the baby onions in half the butter until golden.
3Toast the pearls in the remaining butter until golden, then add 4 cups broth, caraway, cinnamon and baharat.
4Simmer 15 minutes, add onions and chickpeas, and cook until the pearls are tender.
5Return the chicken, check it is cooked through with no pink, and serve with extra broth.

Serve it like this

Spoon the pearls into a deep platter, top with chicken, onions and chickpeas, and serve broth in a jug.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Moghrabieh

Make it your way

Ingredients

Method

Moghrabieh

Make it your way

Ingredients

Method

Make it a meal