Lebanese Chicken Moghrabieh with Spiced Couscous

Name: Lebanese Chicken Moghrabieh with Spiced Couscous
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: Skin-on, bone-in chicken thighs; Garlic, minced; Olive oil; Ground cumin; Ground coriander; Salt and pepper; Moghrabieh (Lebanese couscous); Chicken broth; Cinnamon stick; Whole cloves; Cardamom pods; Olive oil; Couscous; Vegetable broth; Ground turmeric; Smoked paprika; Olive oil; Fresh parsley; Lemon wedges; Toasted pine nuts

Flavorful Middle Eastern delight

Experience the rich and aromatic flavors of Lebanon with this savory chicken moghrabieh dish served alongside spiced couscous.

2 h 30 min
6
Intermediate

Ingredients

For the Chicken

Skin-on, bone-in chicken thighs

6 pieces

Garlic, minced

4 cloves

Olive oil

2 tbsp

Ground cumin

1 tsp

Ground coriander

1 tsp

Salt and pepper

To taste

For the Moghrabieh

Moghrabieh (Lebanese couscous)

2 cups

Chicken broth

4 cups

Cinnamon stick

1 piece

Whole cloves

5 pieces

Cardamom pods

5 pieces

Olive oil

1 tbsp

For the Spiced Couscous

Couscous

1 ½ cups

Vegetable broth

2 cups

Ground turmeric

1 tsp

Smoked paprika

½ tsp

Olive oil

1 tbsp

For the Garnish

Fresh parsley

Chopped

Lemon wedges

Toasted pine nuts

Preparation

Marinating the Chicken

Combine ingredients

In a bowl, combine minced garlic, olive oil, cumin, coriander, salt, and pepper.

Coat chicken

Add chicken thighs to the bowl, ensuring each piece is well coated.

Chill

Cover and refrigerate for at least 1 hour or overnight for best results.

For the most flavorful chicken, marinate overnight if possible.

Preparing the Moghrabieh

Toast moghrabieh

In a pot, toast moghrabieh with olive oil until slightly golden.

Add broth and spices

Add chicken broth, cinnamon stick, cloves, and cardamom pods.

Simmer

Simmer over low heat until moghrabieh is tender, about 20-25 minutes. Remove spices before serving.

Carefully remove whole spices before serving. Infuse extra flavor by toasting longer for a nuttier taste.

Cooking Process

Roast the Chicken

Preheat oven to 375°F. Roast marinated chicken on a baking sheet for 45-60 minutes or until fully cooked.

Prepare Spiced Couscous

In a saucepan, bring vegetable broth, turmeric, and paprika to a boil. Add couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.

Combine and Finalize

Mix cooked moghrabieh into the spiced couscous, folding gently to combine flavors.

Plating & Serving