Lebanese Couscous with Chicken

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Moghrabiye is the Lebanese version of couscous and the largest version of it in the Middle East. The beads are made from durum wheat semolina and mixed with water then rolled to form the small balls.

Definitely a party or a special occasion dish, Moghrabiye is sure to captivate your company with the comforting aromas emanating from the warm caraway and cinnamon spices, and to delight their taste buds with the delicious flavors of the juicy chicken, tender beads and chickpeas and caramelized onions. The leftovers can be kept in your fridge for up to one week and cherished by your family with a green salad or a dollop of yogurt.

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Lebanese Couscous with Chicken (Moghrabiye)

Yield: 4

Author: Fida Milki

Ingredients

For the chicken

• 4 bone-in chicken breasts (you can also use chicken legs or a mix of both)
• 2 tbsp apple cider vinegar
• Salt to taste
• 1 big onion peeled and quartered
• 1 celery rib
• 1 cinnamon stick
• 2 bay leaves
• 2 fresh parsley stems
• 1/2 tsp ground cinnamon
• 1/2 tsp ground caraway

For the sauce

• 2 cups diced onion
• 1 1/2 cups water
• 1/4 tsp salt
• 3/4 tsp caraway powder
• 1/2 tsp cinnamon powder
• 1 cup pearl onions
• 2 cups cooked chickpeas
• 2 cups reserved chicken broth

For the Lebanese couscous

• 2 tbsp olive oil
• 1 1/2 cups dried Lebanese couscous (can be found in specialty markets or online)
• Salt to taste
• 1 1/2 tsp ground caraway
• 1/2 tsp ground cinnamon
• 3 cups reserved chicken broth
• 1 tbsp butter

Instructions

Prepare the chicken

1. Rinse the chicken with cold water and the apple cider vinegar then place it in a large pot.
2. Cover with 12 cups water then add the salt. Bring to a rolling boil on high heat and skim the foam that accumulates on the surface.
3. Add the onion, celery, cinnamon stick, bay leaves and parsley stems.
4. Bring to another boil, lower the heat to medium and cover.
5. Cook for 45 minutes until the chicken is tender then remove from the broth and let cool on a tray. Drain the broth and return to the pot. Save till needed.
6. Once cooled, debone the chicken breasts, and cut each piece into two horizontally.
7. Return to the broth and add the ground cinnamon and caraway.

Prepare the sauce

1. Bring the onion, water, salt, caraway and cinnamon to a boil in a saucepan.
2. Reduce the heat to medium, cover and simmer for 30 minutes or until the water is absorbed and the onion is tender.
3. Remove from the heat and mash with a fork.
4. Add the pearl onions, chickpeas and 2 cups of the reserved broth.
5. Bring to a boil then simmer for 10 minutes until the pearl onions are cooked.
6. Remove from the heat and set aside.

Make the Moghrabiye

1. Heat the olive oil in a large pot and add the Lebanese couscous. Cook stirring frequently until the beads are browned.
2. Add the salt, caraway, cinnamon and the 3 cups of reserved broth. Bring to a boil then lower the heat, cover the pot and let simmer for 15 minutes or until the broth is absorbed and the couscous is tender (you can add more broth if you think you need to.
3. Make sure to go 1/4 cup at a time because you don’t want the beads to become soggy. Add the butter and mix well.
4. With a slotted spoon, transfer half of the cooked pearl onions and chickpeas from the sauce to the pot. Gently fold into the Moghrabiye. Cover the pot and let rest for 30 minutes.
5. Transfer the mixture to a large serving platter. Surround by the chicken pieces, sprinkle with cinnamon and caraway powder and serve with the sauce. Enjoy!