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Moghrabieh

2015-07-20
  • Course: Main Course
  • Skill Level: Intermediate
Moghrabieh
    Moroccan grains served with chicken, a recipe with the Middle Eastern signature.

    Ingredients

    • 1 Kg chicken
    • Bay leaves
    • Cinnamon sticks
    • 2 Teaspoons salt
    • 1/2 Kg baby onions
    • 2 Liters water (For the Chicken)
    • 1 Tbsp oil
    • 1 Kg dried Moghrabieh grains
    • 2 Teaspoons salt
    • 2 Liters water (For the Moghrabieh)
    • 400g of Al Wadi Al Akhdar chick peas
    • 1 Tbsp ground caraway
    • 1 Tbsp ground cumin
    • 1 Tbsp pepper
    • 1 Tbsp Al Wadi Al Akhdar butter
    • 3 Cups chicken stock

    Step 1

    The chicken:

    In a large pot, heat oil and add peeled onions. Cook until golden.

    Add the water, the chicken, bay leaves, cinnamon sticks, and salt.

    Bring to a boil. Lower the heat and simmer, skimming off the foam that forms on the surface of the liquid.

    Leave it until the chicken is cooked.

    Remove chicken and onions.

    Strain the stock and reserve it for the sauce and the Moghrabieh.

    Step 2

    The Moghrabieh:

    In a large pot, put 2 liters of water and bring to a boil.

    Add 2 teaspoons salt, a little of oil and the Moghrabieh grains.

    Stir from time to time, leave it until the Moghrabieh is cooked (about 15 minutes).

    Strain the Moghrabieh.

    In a large oven plate, put butter and the Moghrabieh. Add the spices.

    Put on a low heat. Add a little of stock and stir delicately.

    Continue to add the stock, little by little until the Moghrabieh has absorbed the liquid and the spices.

    Add a little of Al Wadi Al Akhdar drained chick peas.

    Step 3

    The sauce:

    Put in a pot the rest of the stock.

    Add 1 tbsp of flour and stir.

    Add 1 tbsp ground pepper, 1 tbsp ground cumin and 1 tbsp ground caraway. Stir.

    Simmer the sauce until it thickens.

    Add the baby onions and the rest of chick peas.

    Step 4

    Serving Tip:

    Serve the Moghrabieh in a large plate and decorate it with slices of chicken; pour the sauce in a large bowl separately. In a plate, spoon some Moghrabieh with chicken and pour sauce on.

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