Moghrabieh, Lebanese Couscous

  • Asma
  • on June 18, 2021
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The Mograbieh, or what is also known as Lebanese Couscous dish with chicken combines delicious taste with complete food.

Moghrabieh, Lebanese Couscous


So, if you want to enjoy a nutritious dish, you can't find better than this Mograbieh made from simple ingredients. To make this recipe, you won't need too many ingredients, you just need onions, chicken, chickpeas and caraway, and does not require a long time to prepare.
Print Recipe
CourseMain Course
CuisineLebanese
Keywordmograbieh
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings5 people
Calories493kcal
AuthorAsma

Ingredients

  • 1 Kilogram of Fresh Moghrabieh
  • Half a kilogram of small onions peeled
  • Skinless chicken thighs as desired
  • 1 Skinless chicken breast as desired
  • 2 cups of chickpeas soaked in water the night before, with 1 teaspoon of bicarbonate of soda
  • 3 tablespoons caraway or more, to taste
  • 1 teaspoon fine cinnamon or more to taste
  • 1 teaspoon 7 spices or more to taste
  • 3 bay leaves
  • 4 tablespoons of vegetable oil
  • 1 pinch of white pepper
  • Salt to taste

Instructions

  • Fry chicken thighs and breasts in a tablespoon of vegetable oil, in a saucepan, over a high heat for 3 minutes, then add one whole onion, bay leaves, white pepper, salt and a liter of water.
  • Remove the chicken pieces after they are well boiled from the pot and set aside.
  • Keep the chicken stock, taking into account removing the onion and bay leaves and throwing them.
  • Sauté the remaining onions in two tablespoons of vegetable oil, in a deep saucepan, until golden.
  • Add the chickpeas, chicken pieces, and chicken broth (leave 2 cups of chicken broth aside for Mograbieh cooking).
  • Season with the caraway, cinnamon, seven spices, allspice and salt are used to flavor as desired.
  • Let the mixture simmer on a low heat, until the sauce thickens, then remove from the heat.
  • In another saucepan, sauté the Morgabieh with a tablespoon of vegetable oil, sprinkle with some caraway and salt.
  • Pour in the rest of the chicken broth, and let the ingredients simmer over a high heat, until most of the broth evaporates and the Mograbieh is cooked, taking care not to dry it
  • Remove the pot from the heat; then pour into a serving dish, and arrange the chicken pieces over it
  • Pour the sauce into a deep bowl, and place a generous amount of sauce is poured over it
  • Serve and enjoy your dish!

Nutrition

Calories: 493kcal | Carbohydrates: 51g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 71mg
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Article Categories:
Meal · Lebanese cuisine

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