Go Back
+ servings
Chicken moghrabieh in a large bowl with chickpeas on top
Print Pin
4.99 from 64 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 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 841kcal
Author Yumna Jawad


Spiced Chicken Broth


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


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.


  • 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.


Calories: 841kcal | Carbohydrates: 86g | Protein: 45g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 163mg | Sodium: 576mg | Potassium: 850mg | Fiber: 15g | Sugar: 8g | Vitamin A: 430IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 6mg