Easy Mughrabieh Recipe

Ingredients

• Whole chicken
• Aromatics for boiling the chicken (cinnamon sticks, whole cloves, bay leaves, etc.)
• 6 cups or 1.5 liters of chicken boiling water
• 1 kg dried or frozen mughrabieh grains
• 1 kg small onions
• 2 cups cooked whole chickpeas
• Salt
• 3 tablespoons butter
• 2 tablespoons flour
• 5 tablespoons Moroccan spice mix (ready-made packet)
• To make eggplant moussaka with chickpeas, here's the link: Eggplant Moussaka with Chickpeas

Method

1. Rub the chicken with lemon and salt, then with flour, and wash it well with water.
2. Put it in a pot with water and the aromatics and boil it until fully cooked.
3. Meanwhile, if the mughrabieh grains are dried, put them in a pot with a tablespoon of oil, warm water and a pinch of salt and cook them like pasta.
4. When the mughrabieh is fully cooked, drain it, rinse it with cold water and drain again.
5. Put the mughrabieh grains in a pot with a tablespoon of butter and toss them.
6. When the mughrabieh softens and absorbs the butter, add half of the chickpeas and two tablespoons of Moroccan spice mix and stir a little.
7. After a while, add half a cup of the chicken boiling stock and turn off the heat.. leave it aside so the mughrabieh grains absorb the stock.
8. Prepare the sauce in the meantime.. in a pan, put two tablespoons of butter and the peeled small onions and sauté until the onions change color slightly.
9. Sprinkle two tablespoons of flour and stir quickly, then add the remaining cooked chickpeas and three tablespoons of Moroccan spice mix and stir.
10. Cover them with chicken boiling water and let them simmer for a while over low heat until the onions are fully cooked.
11. Add the chicken pieces as they are or remove the bones and then add them, and let the pot simmer for just a few minutes... then serve the mughrabieh hot.
12. Nicole Maawad
13. To make eggplant moussaka with chickpeas, here's the link: Eggplant Moussaka with Chickpeas