Chicken_Moghrabiyeh #Lebanese_Couscous. It can also be served with the addition of chicken, cooked the same way as the lamb. Lebanese Couscous with Braised Chicken & Caramelized Pearl Onions Lebanese Couscous with Braised Chicken & Caramelized Pearl Onions

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Ingredients of Chicken_Moghrabiyeh #Lebanese_Couscous

1. Prepare 1 of whole chicken chopped as desired.
2. Prepare 1 kg of Moghrabiyeh.
3. It's 2 cups of chickpeas (soak overnight night).
4. Prepare 1 kg of small onions (chopped).
5. You need 4 tbsp of oil.
6. Prepare 1 tbsp of ghee.
7. You need 1 tbsp of caraway.
8. Prepare 1 tsp of cinnamon powder.
9. Prepare 1 tsp of salt.
10. It's 8 cups of water.
11. It's of spices used to boil the chicken:.
12. Prepare stick of Cinnamon.
13. It's 3 of bay leaves.
14. You need 4 of cardamom seeds.
15. It's of To cook Moghrabiyeh:.
16. You need 2 tbsp of ghee and oil.
17. It's 1 tbsp of caraway.
18. Prepare 1/2 tsp of cinnamon powder.
19. You need of To garnish:.
20. You need 1 cup of fried nuts.

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Chicken_Moghrabiyeh #Lebanese_Couscous instructions

1. Clean the chicken.
2. In a suitable pot, pour 8 cups of water and add the chicken.
3. When boiled, remove the foam that appears on the surface.
4. Add the spices, mentioned above.
5. Add caraway and cardamom.
6. Add chickpeas and onions.
7. Keep on low heat for 40 mins.
8. Put the Moghrabiyeh in a aluminium strainer (same size as the chicken pot) above the chicken pot.
9. Keep it for 15 mins while stirring continuously using a fork.
10. Remove the Moghrabiyeh from the strainer and put in another pot, add the ghee, and salt, keeping on a low heat for 15 mins.
11. Pour above some chicken broth and stir continuously until it’s tender.
12. Add spices (caraway and cinnamon powder) and mix well.
13. Remove the chicken and separate from the bones, then chop into medium size pieces..
14. Transfer the Moghrabiyeh to a serving dish, place the chicken pieces, onion, and chickpeas..
15. Garnish with fried nuts.
16. Served with chicken-chickpeas and onion.
17. Sauce: melt 1 tbsp of corn starch in 1/4 cup of water.
18. Pour a suitable quantity of broth (has some chickpeas and onions).
19. Keep on stove until well consist..
20. By: Norma Al Ali.

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