Lebanese Moghrabieh with Chicken and 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
For the Broth
For the Moghrabieh
For the Chickpeas
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
Lebanese Moghrabieh with Chicken and Chickpeas
Lebanese Moghrabieh with Chicken and Chickpeas
Plating & Serving
Serve Moghrabieh plated with chicken on top and garnish generously with fresh herbs.