moghrabieh

Posted July 23, 2020
good-rating
Serves: 8-10
good-rating
Time: 60 mins

An oriental Homemade Recipe Close to the heart. Get the Moghrabieh recipe with easy to make steps and carefully chosen ingredients and add a sprinkle of happiness to your meals

Ingredients

2 pack dry mograbieh balls (1kg each)

1 tablespoon caraway

salt and black pepper to taste

12 cups water

CHICKEN

2 tablespoons moghrabieh pepper

3 tablespoons flour

1 bay leaf

1 cinnamon stick

1 tablespoon caraway

salt and pepper to taste

1 tablespoon butter + 3 tablespoons corn oil

3 tablespoons cumin

½ cup vegetable oil

4 cups half boiled chickpeas

1 tablespoons cumin

1½ kg baby onions, peeled

12 chicken drumsticks

2 chicken breasts, cut into 8 pieces

14 cups water

How to Cook:

In a pan, fry the chicken on high heat with ½ cup of vegetable oil until it has color

Take out the chicken and put them in a big pot, cover with 12 cups of water, 1 cinnamon stick and 1 bay leaf.

Put it on high heat and when it starts boiling, take off the scum and put it on medium heat and continue to cook until the chicken is cooked for around 25 to 30 minutes

In the same pan the chicken was fried in, put the peeled onion and sauté until it becomes golden brown. Put aside.

When the chicken is done take it out of the stock and put it aside

In a bowl place the flour and gradually stir it with one cup of water until dissolved. Add the mixture gradually to the chicken stock and continuously stir.

Then, add the onions and the chickpeas. Next, add the moghrabieh pepper, 1 tablespoon caraway, cumin, salt and black pepper to taste and cook on medium heat, when it starts boiling take off the scum

Continue to cook until the chickpeas and onions are done for around 20 to 25 minutes.

Once cooked, add one cup of water, then add the chicken. Cook until the sauce has lightly thickened.

Boil 12 cups of water in another pan and put off the heat. Add the moghrabieh balls, cover the pan and leave for around 20 minutes and then strain.

Melt the 3 tablespoons of corn oil and 1 tablespoon of butter in a pot. Then, add the moghrabieh balls and mix them. Next, add 1 tablespoon caraway, black pepper and salt to taste. Mix together.

Lastly, gradually add 1/2 to 1 cup of chicken stock and mix

To Serve:

Place the moghrabieh balls on a plate. Then, add the chicken, onions, chickpeas, and some of the sauce.

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