Maftoul
User Reviews
5
2 reviews
Excellent
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
640 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Lebanese, Syrian, Jordanian
Maftoul
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Maftoul is the name given to couscous in Jordanian, Palestinian, and Lebanese cuisines, the grain of which is much larger than couscous from North Africa.
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Ingredients
For the maftoul
- 8 oz. maftoul
- 1 tablespoon clarified butter
- 1 onion , finely chopped
- ½ teaspoon Turmeric
- ½ tablespoon cumin
- ⅔ cup chickpeas , soaked, cooked and drained
For the broth
- 6 cups water
- 2 chicken bouillon cubes
For the chicken
- 4 chicken thighs
- 1 tablespoon clarified butter
- 1 onion , minced
- ½ cup chickpeas , soaked, cooked and drained
- ½ teaspoon Turmeric
- ½ tablespoon cumin
- 2 tablespoons parsley flat-leaf, finely chopped
Equipment
- Dutch oven
Instructions
Broth
- Prepare a stock by bringing the water to a boil in a pot and adding the bouillon cubes. Mix to dissolve the cubes well and keep warm.
Chicken
- In a Dutch oven, melt the clarified butter.
- Brown the chicken over high heat until golden brown on all sides.
- Add the chopped onion along with the turmeric, cumin and chickpeas.
- Cover with half of the broth.
- Simmer, uncovered, for 20 minutes or until the chicken is cooked through and the sauce is thickened.
Maftoul
- In a Dutch oven, heat the clarified butter over low heat.
- Add the onion and sweat it without coloring it.
- Add the maftoul and brown it for a few minutes, stirring regularly.
- Add the turmeric, cumin and chickpeas and drizzle with the other half of the broth.
- Reduce heat to very low and let the maftoul stand covered for 15 minutes before serving.
Assembly
- Pour a portion of maftoul on a plate, and place the chicken on top.
- Sprinkle with a little flat parsley.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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