Levantine cuisine · Dough, Pasta & Rice

Moghrabieh

Large Lebanese couscous pearls in a spiced chicken broth with chicken, chickpeas, pearl onions, and cinnamon.

Ingredients · for 4 servings

• 400 g moghrabieh (Lebanese giant couscous)
• 800 g chicken pieces
• 250 g chickpeas (jarred)
• 300 g pearl onions
• 1 onion
• 2 tsp caraway
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1.2 L rich chicken stock
• 3 tbsp butter
• 1 tbsp cornstarch
• Salt, pepper

Instructions

1. Combine the chicken pieces with the chicken stock, the halved onion, 1 tsp caraway, and the cinnamon, and simmer gently for 40 min, skimming off any foam.
2. Remove the chicken, pull the meat from the bones into large chunks, and strain the broth through a sieve, reserving it.
3. Sauté the pearl onions in 2 tbsp butter over medium heat for 8 min, turning, until golden brown and caramelized at the edges.
4. Toast the moghrabieh in the remaining butter for 2 min, pour in 900 ml of the hot broth, and let it swell, covered, for 20–25 min, until the pearls are tender but still have some bite.
5. Add the chickpeas, pearl onions, the remaining caraway, and the allspice; thicken the remaining broth with the cornstarch mixed in cold water and simmer for 3 min, until slightly thickened.
6. Arrange the moghrabieh with the meat on a large platter, pour the thickened broth over it, season with salt and pepper, and serve hot.