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Chicken and couscous are the two main ingredients of the classic Lebanese stew known as moghrabieh.
An simple symbol of endeavor
This hands-on experience will last for forty minutes. For a total of forty minutes spent cooking
This famous Lebanese stew is called moghrabieh, and it is served with couscous that has enormous grains and is created from wheat semolina. In addition to being consumed with chicken, it may also be made by boiling chickpeas and onions in stock. “If you want to make this dish suitable for vegetarians, you can omit the chicken and substitute it with any root vegetable you have on hand, along with vegetable stock,” according to Angela Zaher, a writer for the culinary industry.
Have a look at the moujadara meal that Angela has prepared, which also includes rice and lentils from Lebanon…
Taking into consideration the nutritional value, each serving has 731 and a half calories, 21 grams of fat, and 5.9 grams of saturated fat.
62 grammes of protein A total of 68 grams of carbohydrates (9.5 grams of sugars)
The 9.4 grams of fiber
It is 1.7 grams of salt.
Ingredients
A half a lemon and one kilogram of chicken thighs, with the skin on and the bone included in the chicken.
Six cloves and two bay leaves are included.
The cinnamon stick, one stick 1 an anise with two stars
If you want any further information, kindly see the section under “Know-how.”
A total of 400 grams of chickpeas
There are 450 grams of white onions that have been peeled and frozen.
You will need a quarter of a teaspoon of ground cinnamon, a quarter of a teaspoon of ground cumin, and a quarter of a teaspoon of ground caraway.
One-half of a teaspoon of baharat, which is a spice that exists in most supermarkets.
Cornflour, one teaspoon’s worth
An equal amount of pomegranate molasses is used.
The seeds of the pomegranate are going to be spread out.
Method
Approximately 2.5 liters of water should be used to cover the chicken thighs after they have been placed in a pot that is of a moderate depth. At this time, the lemon, bay, cloves, cinnamon stick, star anise, and salt should be added to the mixture with pepper. After bringing the mixture to a boil with the lid on, decrease the heat to a low simmer and continue cooking for forty minutes with the cover remaining on. You need to make sure that the chicken is cooked through completely.
Pour the contents of the pan into a large bowl that has a fine sieve previously set over it. The bowl should be placed over the sieve. The stock should be set away; you should have around two liters. The chicken meat need to be torn into pieces after it has achieved a temperature that enables it to be handled in a secure manner. The skin and bone need to be thrown away if possible.
It is recommended that the moghrabieh, chickpeas (together with the liquid from the can), frozen onions, spices, and a little amount of salt be added to the same pot using the same way. When you have finished mixing everything, pour in half of the chicken stock that was left aside, and then put it on the stove over medium heat. It is recommended that you continue to cook the moghrabieh uncovered for twenty to twenty-five minutes while it is absorbing the liquid. I would recommend that you keep a close check on it and give it a stir every once in a while throughout this period. It may be required to add more water or stock. This indicates that the grains are ready to be cooked when they have a texture that is soft.
While all of this is going on, transfer the leftover stock to a separate saucepan and bring it to a boil. Bring it to a boil and continue to simmer it vigorously until it has reduced by about a third. Cornflour should be mixed with a little quantity of cold water before being added to the stock. The mixture should be stirred continuously until it reaches the desired consistency of being thick. There should be a few drops of pomegranate molasses added to the mixture.
When you are ready to serve, the moghrabieh can be stacked up in a large serving bowl or individual bowls, and then the chicken may be put on top of it. This should be done before the chicken is served. In the event that it is required, the chicken may be heated in the microwave or in the stock that has been thickened. Pomegranate seeds should be sprinkled on top of the stock once it has been thickened and sweetened, and then the stock should be drizzled thoroughly.
It makes my mouth water. advising!
Moghrabieh is the name given to the specific kind of Lebanese couscous that is used in the process of preparing this dish. However, you may use huge couscous, which, curiously, is considerably smaller than regular couscous. There is a potential that you might get it on the internet.
