Photograph of the finished Moghrabieh

Middle East · Hạt moghrabieh nấu gà đậu gà

Moghrabieh

2 hr 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 1.2 lb
  • Photograph of Chicken thighs Chicken thighs 2.6 lb
  • Photograph of Chickpeas Chickpeas 12.7 oz
  • Photograph of Shallots Shallots 32
  • Photograph of Caraway seeds Caraway seeds 0.8 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.7 oz
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Lime Lime 4
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Soak chickpeas for 8 hours, then cook for 50 minutes, and boil the chicken with cinnamon and star anise for 35 minutes, reserving the broth.
  2. 2 Caraway seeds are the signature spice of Lebanese moghrabieh; without them, the dish is simply chicken couscous.
  3. 3 Boil whole shallots in chicken broth for 20 minutes until they are soft but not mushy.
  4. 4 Steam the moghrabieh seeds twice, 15 minutes each time, and loosen them between steamings.
  5. 5 Simmer the chicken broth with caraway, butter, and pepper until it thickens slightly.
  6. 6 Arrange the seeds in a deep bowl, add chicken, chickpeas, and red onion, then pour in the broth and squeeze in some lime juice; this dish is more watery than dry maftoul.

With an appliance

  • Pressure cooker 1 hr

    Replace step 1: cook chickpeas in high pressure for 18 minutes and chicken for 12 minutes separately; moghrabieh seeds remain steamed twice.

Start cooking