Pearl-sized couscous balls simmered in a fragrant cinnamon-caraway broth with tender chicken and chickpeas. This festive Lebanese dish is a celebration of warm spices and hearty textures.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Soak moghrabieh pearls in warm water for one hour, then drain. Soak chickpeas overnight and drain before cooking.
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2
Place chicken pieces, soaked chickpeas, onions, cinnamon sticks, caraway, allspice, and bay leaves in a large pot. Cover with water and bring to a boil.
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3
Skim any foam from the surface. Reduce heat and simmer for one hour until the chicken is falling-off-the-bone tender and chickpeas are soft.
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4
Remove chicken and chickpeas from the broth. Strain the broth and return it to the pot, keeping it at a gentle simmer.
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5
In a separate pot, saute drained moghrabieh in butter and olive oil for 2 minutes. Ladle hot broth over the pearls and simmer 15-20 minutes until tender.
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6
Mound the cooked moghrabieh on a large platter, arrange chicken and chickpeas on top, and ladle additional broth around the edges to serve.
Did You Know?
Moghrabieh literally means "from the Maghreb," reflecting the North African origins of the couscous pearls that Lebanese cooks adopted centuries ago.
Chef's Notes
Equipment Tips
- large pot
- medium saucepan
- strainer
- serving platter
The Story Behind Moghrabieh
Moghrabieh is a grand Lebanese dish traditionally reserved for celebrations, holidays, and honored guests. The oversized couscous pearls distinguish it from North African couscous, and the aromatic broth scented with caraway and cinnamon is uniquely Lebanese. Preparing moghrabieh is a communal event in many families, with multiple generations working together to roll the pearls by hand and slow-cook the stew, making it as much about togetherness as about nourishment.
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