Photograph of the finished Maftoul

Middle East · Hạt maftoul hầm gà đậu gà

Maftoul

1 hr 40 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Palestinian Maftoul Palestinian Maftoul 560 g
  • Photograph of Chicken thighs Chicken thighs 1.2 kg
  • Photograph of Chickpeas Chickpeas 320 g
  • Photograph of Onion Onion 4
  • Photograph of Turmeric powder Turmeric powder 12 g
  • Photograph of Baharat spice blend Baharat spice blend 24 g
  • Photograph of Olive oil Olive oil 160 ml
  • Photograph of Parsley Parsley 80 g
  • Photograph of Lime Lime 4
  • Photograph of Salt Salt 24 g

Method

  1. 1 Soak chickpeas for 8 hours, then cook for 50 minutes until tender.
  2. 2 Boil chicken thighs with onions, baharat, and turmeric for 35 minutes, then reserve all the broth.
  3. 3 Toss the maftoul seeds with olive oil to coat each seed individually; uncoated seeds will stick together when steamed.
  4. 4 Steam maftoul over boiling broth for 20 minutes; maftoul grains are large, so they need to be steamed instead of soaking like fine couscous.
  5. 5 Pour a ladle of hot broth over the grains, fluff them up, and steam them a second time for 15 minutes.
  6. 6 Mix maftoul with chickpeas, arrange the chicken on top, then pour in the broth, squeeze in some lemon juice, and sprinkle with parsley.

With an appliance

  • Pressure cooker 50 min

    Replace steps 1-2: cook chickpeas in high pressure for 18 minutes and chicken for 12 minutes in two separate batches; maftoul grains still need to be steamed twice.

Start cooking