Lebanese Moghrabieh
Author: Al Wadi Al Akhdar
Cuisine: Lebanese
- 1kg chicken
- Bay leaves
- Cinnamon sticks
- 2 teaspoons salt
- ½ kg baby onions
- 2 liters water (For the Chicken)
- 1 tbsp oil
- 1kg dried Moghrabieh grains
- 2 teaspoons salt
- 2 liters water (For the Moghrabieh)
- 400g of chick peas
- 1 tbsp ground caraway
- 1 tbsp ground cumin
- 1 tbsp pepper
- 1 tbsp butter
- 3 cups chicken stock
- In a large pot, heat oil and add peeled onions. Cook until golden.
- Add the water, the chicken, bay leaves, cinnamon sticks, and salt.
- Bring to a boil. Lower the heat and simmer, skimming off the foam that forms on the surface of the liquid.
- Leave it until the chicken is cooked.
- Remove chicken and onions.
- Strain the stock and reserve it for the sauce and the moghrabieh.
- In a large pot, put 2 liters of water and bring to a boil.
- Add 2 teaspoons salt, a little of oil and the moghrabieh grains.
- Stir from time to time, leave it until the moghrabieh is cooked (about 15mn)
- Strain the moghrabieh.
- In a large oven plate, put butter and the moghrabieh. Add the spices.
- Put on a low heat. Add a little of stock and stir delicately.
- Continue to add the stock, little by little until the moghrabieh has absorbed the liquid and the spices.
- Add a little of drained chick peas.
- Put in a pot the rest of the stock.
- Add 1tbsp of flour and stir
- Add 1 tbsp ground pepper, 1 tbsp ground cumin and 1 tbsp ground caraway. Stir.
- Simmer the sauce until it thickens.
- Add the baby onions and the rest of chick peas.
Recipe by Finesse Corner at https://finessecorner.com/lebanese-moghrabieh/
3.2.2708