Moroccan Chicken with Chickpeas

Ingredients

• 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
• We soak the mughrabieh or maftoul grains in warm water for 15 minutes. Then we toss them with a little oil or ghee and then cover them with water with a little salt and Moroccan spice mix.
• When the mughrabieh, chicken stock and chickpeas are cooked, place a small amount of mughrabieh or maftoul grains, then pour chicken stock over it with the pieces of chicken, onions and chickpeas.
• Recipe and method for mughrabieh with chicken from our friend and chef at Sho Tabkhin Al-Youm:
• Najwa Awad
• Click on Najwa's name to visit her personal page on our site to see her delicious recipes
• #recipes #recipe #mughrabieh #mughrabieh_chicken #the_mughrabieh #ShoTabkhinAlYoum

Method

1. Soak the chickpeas the night before in water, then the next day simmer well with a pinch of salt until tender.
2. Also simmer the chicken with all the spices (bay leaf, nutmeg, cloves, allspice berries, and cinnamon sticks).
3. Start the chicken broth: place the cooked chickpeas in a deep pot and add the chicken and onions.
4. Cover with the chicken broth and Moroccan spice. Add a little vegetable oil or ghee if desired.
5. Let the mixture boil gently.
6. 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
7. 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.