Moghrabieh
Moghrabieh is a traditional Lebanese stew and is a firm family favorite. High in protein, this hearty, healthy stew is wonderfully spiced and full of flavor
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds chicken thighs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter (divided)
- 1 large onion (chopped)
- 1 teaspoon caraway (divided)
- 1 teaspoon 7 spice
- ½ teaspoon nutmeg
- 2 bay leaves
- 1 cinnamon stick
- 2 15-ounce can chickpeas (rinsed, drained)
- 1 tablespoon butter
- 2 cups dry moghrabieh (couscous)
- ½ teaspoons salt
- ½ teaspoon caraway
Instructions
- 1
Spiced Chicken Broth
- 2
Heat 2 tablespoons of butter in a large pot or Dutch oven. Pat the chicken thighs dry using a paper towel. Season with salt and pepper and place the chicken on the melted butter in the pot. Add the onions on top and allow the chicken to sear for 3-4 minutes until lightly browned.
- 3
Flip the chicken over and sear the other side for another 3-4 minutes. Add the spices, bay leaves and cinnamon stick on top of the chicken and onions. Cover everything with 6 cups of water, bring to a boil and then simmer for 15 minutes. Skim any fat that rises to the top and add the drained chickpeas. Cook for 15 more minutes.
- 4
Remove the chicken thighs from the cooked broth, shred it using your hands or two forks, then return to the pot.
- 5
Moghabrieh
- 6
Heat the butter in a medium pot. Add the dry moghrabieh and season salt and caraway. Cover with 3 cups of water, bring to a boil and simmer for 20 minutes, until tender. Remove from heat and fluff with a fork.
- 7
Serve the moghrabieh warm with a couple ladles of the chicken broth. Garnish with parsley, if desired.