Moroccan Chicken

Ingredients

• 1 kg moghrabieh
• 700 g small onions
• 1 whole chicken
• 300 g chickpeas soaked in water overnight
• Vegetable oil for frying the onions
• 4 tablespoons butter
• 1 1/2 tablespoons caraway seeds
• 1 teaspoon Moroccan spice mix (if unavailable, use: cinnamon, black pepper, mixed sweet spice)
• 1 tablespoon salt
• 3 bay leaves, 5 cardamom pods
• 5 whole cloves
• This wonderful and unconventional moghrabieh recipe comes from a friend of Shu Tabkhin Today:
• Gihan Lio
• Click Gihan's name to visit her profile on our site

Method

1. Clean the chicken well, wash it with salt and lemon, then fry it with a little oil until browned.
2. Immerse the chicken in water and add the cardamom pods, cloves, bay leaves and salt, and simmer for 45 minutes. Par-cook the ready moghrabieh (or couscous) in water over medium heat for 10 minutes.
3. Do not overcook the moghrabieh because we will later toss it with the chicken stock.... Place the par-cooked moghrabieh in a strainer and fry it with two tablespoons of butter for about 20 minutes over low heat, then add the spice mixture.
4. Remove the chicken pieces from the broth and debone them but leave large pieces... add the chickpeas soaked overnight, the fried onions seasoned with the spices, and some chicken broth, and sauté them together for 10 minutes.
5. Slowly add chicken broth over the par-cooked and fried moghrabieh and let the moghrabieh absorb the flavor and finish cooking gently, then add the chicken, onions and chickpeas and let them simmer for a while on low heat..
6. It's best to leave a little of the chicken broth with the chickpeas and onions aside so anyone who wants can add it to their plate directly, along with a little fried almonds and pine nuts if desired.
7. This wonderful and unconventional moghrabieh recipe comes from a friend of Shu Tabkhin Today:
8. Gihan Lio
9. Click Gihan's name to visit her profile on our site
10. #EnjoyYourMeal #Recipes #Recipe #Moghrabieh #MoghrabiehWithChicken #ShuTabkhinToday