The Mograbieh, or what is also known as Lebanese Couscous dish with chicken, combines delicious taste with complete food. Moghrabieh, Lebanese Couscous with chicken or meat, or with both, is a common dish in Lebanon. It is prepared on most occasions, especially during the blessed month of Ramadan, as the main meal for breakfast or during banquets and lunch invitations for Beiruti families. It is a dish that is more familiar in Lebanese cities than in the countryside. The Moroccan dish combines delicious taste and complete food. I
This recipe is prepared from the Mograbieh, which is a small spherical dough the size of lentil granules or slightly larger, onions, chicken, chickpeas, caraway spices, oil or butter, cinnamon, spices, and salt and does not require a long time to prepare. Moroccan granules are made from wheat or cornflour in the form of small granules, which are the basic ingredients of couscous, the famous dish in the Maghreb. This Moroccan dish is one of the important dishes in Lebanese banquets and rites, consisting of Moroccan grains, and the Moroccan is a type of couscous with large grains, and both are considered important dishes for special occasions. This recipe contains selenium, which is an antioxidant and protects against atherosclerosis, heart disease, and cancer. The Moroccan paste granules contain the vitamins found in the selenium couscous, and it also contains many vitamins and minerals significant for health. Certainly, the protein necessary for building the muscles of the body is found in the Moroccan, of which wheat is the main component, which makes the Moroccan a dish that strengthens the immune system.
Moghrabieh, Lebanese Couscous
- 1 Kilogram of Fresh Moghrabieh
- Half a kilogram of small onions peeled
- Skinless chicken thighs as desired
- 1 Skinless chicken breast as desired
- 2 cups of chickpeas soaked in water the night before, with 1 teaspoon of bicarbonate of soda
- 3 tablespoons caraway or more, to taste
- 1 teaspoon fine cinnamon or more to taste
- 1 teaspoon 7 spices or more to taste
- 3 bay leaves
- 4 tablespoons of vegetable oil
- 1 pinch of white pepper
- Salt to taste
- Fry chicken thighs and breasts in a tablespoon of vegetable oil, in a saucepan, over a high heat for 3 minutes, then add one whole onion, bay leaves, white pepper, salt and a liter of water.
- Remove the chicken pieces after they are well boiled from the pot and set aside.
- Keep the chicken stock, taking into account removing the onion and bay leaves and throwing them.
- Sauté the remaining onions in two tablespoons of vegetable oil, in a deep saucepan, until golden.
- Add the chickpeas, chicken pieces, and chicken broth (leave 2 cups of chicken broth aside for Mograbieh cooking).
- Season with the caraway, cinnamon, seven spices, allspice and salt are used to flavor as desired.
- Let the mixture simmer on a low heat, until the sauce thickens, then remove from the heat.
- In another saucepan, sauté the Morgabieh with a tablespoon of vegetable oil, sprinkle with some caraway and salt.
- Pour in the rest of the chicken broth, and let the ingredients simmer over a high heat, until most of the broth evaporates and the Mograbieh is cooked, taking care not to dry it
- Remove the pot from the heat; then pour into a serving dish, and arrange the chicken pieces over it
- Pour the sauce into a deep bowl, and place a generous amount of sauce is poured over it
- Serve and enjoy your dish!