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How to Make Moghrabieh Two Ways

How to Make Moghrabieh Two Ways
Yields1 Serving
Ingredients
 Whole Chicken
 Onions
 Caraway
 Ground cumin
 Ground cinnamon
 Lebanese 7 spices
 Peppercorns
 Whole cloves
 Pre cooked chickpeas (available to purchase at Abu Ahmad Butchery)
 Pre cooked pearl couscous (available to purchase at Abu Ahmad Butchery)
Method: 1
1

To create the stock, place the whole chicken, a few peppercorns, sprinkle it with salt, several whole (peeled) onions and enough water to cover the chicken.

2

In the pressure cooker add 300mls water, place the steamer basket in the pressure cooker.

3

Add the pearl couscous to the steamer basket.

4

Add ground cinnamon, ground caraway, 7 spices and ground cumin to the couscous. Mix all together.

5

Add the chickpeas to the stock.

6

Take the chicken out of the stock and begin to pull apart the meat, keeping the skin.

7

In a hot saucepan fry the skin until crispy.

8

Combine chicken, couscous, chickpeas and ladle in stock liquid.

Method: 2
9

In a large saucepan, brown whole onions in butter and olive oil.

10

Add all of your spices and mix together.

11

Add the chickpeas and couscous and fry in the pan and mix until thoroughly combined.

12

Cook for approx 10 minutes and serve with fresh herbs (optional).

 

Ingredients

Ingredients
 Whole Chicken
 Onions
 Caraway
 Ground cumin
 Ground cinnamon
 Lebanese 7 spices
 Peppercorns
 Whole cloves
 Pre cooked chickpeas (available to purchase at Abu Ahmad Butchery)
 Pre cooked pearl couscous (available to purchase at Abu Ahmad Butchery)

Directions

Method: 1
1

To create the stock, place the whole chicken, a few peppercorns, sprinkle it with salt, several whole (peeled) onions and enough water to cover the chicken.

2

In the pressure cooker add 300mls water, place the steamer basket in the pressure cooker.

3

Add the pearl couscous to the steamer basket.

4

Add ground cinnamon, ground caraway, 7 spices and ground cumin to the couscous. Mix all together.

5

Add the chickpeas to the stock.

6

Take the chicken out of the stock and begin to pull apart the meat, keeping the skin.

7

In a hot saucepan fry the skin until crispy.

8

Combine chicken, couscous, chickpeas and ladle in stock liquid.

Method: 2
9

In a large saucepan, brown whole onions in butter and olive oil.

10

Add all of your spices and mix together.

11

Add the chickpeas and couscous and fry in the pan and mix until thoroughly combined.

12

Cook for approx 10 minutes and serve with fresh herbs (optional).

How to Make Moghrabieh Two Ways
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