Mains
ChefNajwa Awad
Moroccan Chicken with Chickpeas
A simple and very tasty way to prepare Moroccan-style chicken with chickpeas. This dish is very well known in the Levant, and some call it meftoul.
Ingredients
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- 2 cups cooked chickpeas
- 1 kg boneless chicken
- 1 kg or less small onions
- 1 tablespoon Moroccan spice mix
- 2 cups maftoul or ready mughrabieh grains
Method
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- Soak the chickpeas the night before in water, then the next day simmer well with a pinch of salt until tender.
- Also simmer the chicken with all the spices (bay leaf, nutmeg, cloves, allspice berries, and cinnamon sticks).
- Start the chicken broth: place the cooked chickpeas in a deep pot and add the chicken and onions.
- Cover with the chicken broth and Moroccan spice. Add a little vegetable oil or ghee if desired.
- Let the mixture boil gently.
- Place the Moroccan semolina or meftoul in warm water for 15 minutes. Then toss the meftoul with a little oil or ghee and simmer with water, salt, and Moroccan spice.Timers: 15 min
- When the Moroccan, chicken broth, and chickpeas are cooked, add a little more of the Moroccan grains or meftoul and top with the chicken, onions, and chickpeas in the broth.
Recipe tags
MainsLevantDairy freeGluten freeNut freeEgg free
