The Mograbieh, or what is also known as Lebanese Couscous dish with chicken combines delicious taste with complete food.
Moghrabieh, Lebanese Couscous
- 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
- 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!