Moghrabieh
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
6 servings
-
Calories
841 kcal
-
Course
Main Course
-
Cuisine
Lebanese
Moghrabieh
Description
This Moghrabieh recipe features two main components: a spiced chicken broth and the pearl couscous grain itself. The broth is made by searing seasoned chicken thighs with onions and butter, then adding a blend of aromatic spices such as caraway seeds, 7-spice seasoning, nutmeg, bay leaves, and cinnamon stick. Water is added and the mixture is simmered, with canned chickpeas included for texture. After cooking, the chicken is shredded and returned to the broth.
The couscous, known as moghrabieh, is cooked separately in butter, seasoned with salt and caraway seeds, and simmered in water until tender. Once cooked and fluffed, it is combined or served alongside the chicken and broth. The resulting dish balances the tender, spiced shredded chicken with the firm, spiced pearl couscous for a distinctive texture and flavor profile.
Moghrabieh is traditionally served as a main course, offering a hearty and satisfying meal with layers of aromatic spices and contrasting textures that reflect Lebanese culinary influences.
Ingredients
Spiced Chicken Broth
- 2 pounds chicken thighs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter divided
- 1 onion chopped, large
- 1 teaspoon caraway seeds divided
- 1 teaspoon 7 spice seasoning
- ½ teaspoon nutmeg
- 2 bay leaf
- 1 cinnamon stick
- 2 ounce chickpeas rinsed, drained, canned
Moghabrieh
- 1 tablespoon butter
- 2 cups moghrabieh (Lebanese pearl couscous couscous, dry
- ½ teaspoons salt
- ½ teaspoon caraway seeds
Instructions
Spiced Chicken Broth
- Heat 2 tablespoons of butter in a large pot or Dutch oven. Pat the chicken thighs dry using a paper towel. Season with salt and pepper and place the chicken on the melted butter in the pot. Add the onions on top and allow the chicken to sear for 3-4 minutes until lightly browned.
- Flip the chicken over and sear the other side for another 3-4 minutes. Add the spices, bay leaves and cinnamon stick on top of the chicken and onions. Cover everything with 6 cups of water, bring to a boil and then simmer for 15 minutes. Skim any fat that rises to the top and add the drained chickpeas. Cook for 15 more minutes.
- Remove the chicken thighs from the cooked broth, shred it using your hands or two forks, then return to the pot.
Moghabrieh
- Heat the butter in a medium pot. Add the dry moghrabieh and season salt and caraway. Cover with 3 cups of water, bring to a boil and simmer for 20 minutes, until tender. Remove from heat and fluff with a fork.
- Serve the moghrabieh warm with a couple ladles of the chicken broth. Garnish with parsley, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 841 kcal
% Daily Value*
| Calories | 841kcal | 42% |
| Carbohydrates | 86g | 29% |
| Protein | 45g | 90% |
| Fat | 35g | 54% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 163mg | 54% |
| Sodium | 576mg | 24% |
| Potassium | 850mg | 18% |
| Fiber | 15g | 60% |
| Sugar | 8g | 16% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 108mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
