Lebanese Moghrabieh with Chicken and Chickpeas

Name: Lebanese Moghrabieh with Chicken and Chickpeas
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: Whole chicken; Ground allspice; Ground cinnamon; Salt; Black pepper; Olive oil; Water; Onion; Bay leaves; Olive oil; Moghrabieh; Ground cinnamon; Ground cumin; Salt; Chickpeas

Traditional Lebanese pearl couscous dish with spiced chicken and chickpeas

Enjoy the heartwarming flavors of Lebanon with this Moghrabieh dish, combining tender chicken, savory spices, and rich pearl couscous.

2 h 30 min
6
Intermediate

Ingredients

For the Chicken

Whole chicken

1 whole, cut into pieces

Ground allspice

2 tablespoons

Ground cinnamon

1 tablespoon

Salt

To taste

Black pepper

To taste

Olive oil

3 tablespoons

For the Broth

Water

6 cups

Onion

1 large, quartered

Bay leaves

2 leaves

For the Moghrabieh

Olive oil

2 tablespoons

Moghrabieh

500 grams (Lebanese pearl couscous)

Ground cinnamon

2 teaspoons

Ground cumin

2 teaspoons

Salt

To taste

For the Chickpeas

Chickpeas

1 can (400 grams), drained and rinsed

Preparation

Marinating the Chicken

Combine Ingredients

In a bowl, combine the chicken pieces with allspice, cinnamon, salt, and pepper.

Rub Marinade

Rub the marinade well into the chicken.

Marinate

Allow it to marinate in the refrigerator for at least 1 hour.

Preparing the Broth

Boil Water

In a large pot, bring the water to a boil.

Add Ingredients

Add the marinated chicken, onion, and bay leaves.

Simmer

Reduce heat, cover, and simmer for 1 hour until chicken is tender.

Ensure the chicken is fully cooked to a safe internal temperature of 165°F (75°C). Skim any foam that rises to the surface of the broth for clear and rich flavor.

Cooking Process

Sauté Moghrabieh

In a large pan, heat olive oil and sauté moghrabieh until golden brown.

Simmer

Add cooked chicken broth and spices, simmer until tender.

Add Chickpeas

Add chickpeas to moghrabieh and mix gently.

Plating & Serving