Ingredients:

3 pieces chicken breasts

Onion bulbs 10

Chickpeas, cooked to taste

1 tablespoon caraway

1 teaspoon ground cinnamon

Salt

Vegetable oil

1 tablespoon flour

Cinnamon stick for boiling chicken

Bay leaf for boiling chicken

300 g dried moghrabieh

Preparation:

Wash the chicken and boil it with the spices.

Peel the onion and fry it whole in oil until soft and browned. Remove the onion from the oil and set aside.

In the same pot, fry a tablespoon of flour until browned, then add the chicken stock used to boil the chicken and stir well until a thick sauce forms. Add caraway and cinnamon.

In a second pot, combine chickpeas and onion with the chicken pieces, add the sauce, and bring to a simmer over low heat. Add salt to taste.

Boil the moghrabieh like pasta in salted boiling water with a little oil for about 10 minutes, then drain and toss with a little vegetable oil, salt, caraway, and cinnamon.

Recipe and method for Moroccan with Chickpeas and Onions from a friend and chef on Shou Tabkhin Today:

Hana Moussa

Click on Hana's name to visit her page on our site and read about all her delicious recipes

#Recipes #Recipe #Moroccan #MoroccanDish #Shou_Tabakheen_Today

Moroccan-style Chickpeas with Onions

Prep checklist