Moghrabieh

5 from 102 votes

Moghrabieh is a traditional Lebanese stew and is a firm family favorite. High in protein, this hearty, healthy stew is wonderfully spiced and full of flavor

Course Main Course

Cuisine Lebanese

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 841kcal

Author Yumna Jawad

Equipment

Ingredients

Spiced Chicken Broth

2 pounds chicken thighs
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons butter divided
1 large onion chopped
1 teaspoon caraway divided
1 teaspoon 7 spice
½ teaspoon nutmeg
2 bay leaves
1 cinnamon stick
2 15-ounce can chickpeas rinsed, drained

Moghabrieh

1 tablespoon butter
2 cups dry moghrabieh couscous
½ teaspoons salt
½ teaspoon caraway

Instructions

Spiced Chicken Broth

Heat 2 tablespoons of butter in a large pot or Dutch oven. Pat the chicken thighs dry using a paper towel. Season with salt and pepper and place the chicken on the melted butter in the pot. Add the onions on top and allow the chicken to sear for 3-4 minutes until lightly browned.
Flip the chicken over and sear the other side for another 3-4 minutes. Add the spices, bay leaves and cinnamon stick on top of the chicken and onions. Cover everything with 6 cups of water, bring to a boil and then simmer for 15 minutes. Skim any fat that rises to the top and add the drained chickpeas. Cook for 15 more minutes.
Remove the chicken thighs from the cooked broth, shred it using your hands or two forks, then return to the pot.

Moghabrieh

Heat the butter in a medium pot. Add the dry moghrabieh and season salt and caraway. Cover with 3 cups of water, bring to a boil and simmer for 20 minutes, until tender. Remove from heat and fluff with a fork.
Serve the moghrabieh warm with a couple ladles of the chicken broth. Garnish with parsley, if desired.

Nutrition