Moghrabieh

This dish is known as “pearl couscous” and is one of the best street foods. It is rich in protein and fits perfectly in the food menu to maintain good health. The sharp, bittersweet taste comes from the addition of caraway seeds and the spoon of flavors from the seven spices.

Ingredients:

• Pearl couscous- 2 cups (dried)
• Dry Moghrabieh- 2 cups
• Chicken- 2-3 pounds
• Butter-2 tbsp
• Vegetable oil- 2 tbsp
• Pearl onions- 2 cups
• Chickpeas- 15.5 Oz
• Caraway- 2 tsp
• Ground cumin- 1 tsp
• Ground cinnamon- 1 tsp
• 7 spices- 1 tsp
• Black pepper- 1/2 tsp + 1/2 tsp
• Salt- 2 tsp + 1 tsp
• Boiling Chicken
• Water- 8 cups
• Bay leaves- 2
• Cinnamon stick- 1
• Whole cloves- 1 tsp

Preparation Time: 1 hour 20 minutes

Serving Size: 6

Instructions:

1. Dry the chicken pieces using paper tissue and then garnish them with a pinch of 7 spices and salt.

2. Heat 2 tbsp oil in a large pan. Put the chicken in a pan on one side and cook until brown and crispy. Cook the other side as well to get the same texture.

3. Add the water to the pan till the chicken is fully covered. Add bay leaves, Cinnamon stick, Cloves, black pepper, and salt. Cook the mixture for half an hour and skim away the layer of fat that rises.

4. Add the small, peeled, pearl onions to broth and cook for another 15 minutes with chicken.

5. The spice mix is made by mixing the caraway, cumin, cinnamon, and black pepper.

6. Put in the drained chickpeas to the broth along with 3/4 of the spice mix and combine well. Let it cook for 10 minutes.

7. In another pot, boil water and spoon in the dry Moghrabieh and cook for around 20 minutes until tender. Pour the water out of the pot. Add butter and remaining spice mix to the Moghrabieh. Sauté the boiled Moghrabieh for a minute or two.

8. Pour in a few cups of freshly prepared broth into the Moghrabieh pot and simmer for around 8-10 minutes.

9. Serve the Moghrabieh hot by mixing pearls with broth.