Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, semolina dough grains with chicken - moghrabieh. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
A traditional Lebanese stew of Moghrabieh pearls along with chicken, chickpeas & pearl onions served with a warm cinnamon and caraway spiced chicken Moghrabieh literally translates to "from Morocco." Moghrabieh is both the name of the dough pearls as well as the name of the final dish. Moghrabieh refers to both the grains and the finished dish. Moghrabieh keeps very well in the fridge for several days without loss of flavor and can be reheated in the microwave.
Semolina dough grains with chicken - moghrabieh is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Semolina dough grains with chicken - moghrabieh is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook semolina dough grains with chicken - moghrabieh using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Semolina dough grains with chicken - moghrabieh:
- Make ready 1 kg moghrabieh, fresh, frozen or dried
- Make ready 4 skinless chicken thighs
- Get 2 skinless chicken breasts
- Get 2 cups canned chickpeas
- Prepare 500 g small onions, peeled
- Take 7 tablespoons vegetable oil
- Prepare 3 tablespoons olive oil
- Take 1 tablespoon caraway
- Make ready 1 teaspoon cinnamon
- Take 1 tablespoon cumin
- Make ready 3 bay leaves
- Take 2 cinnamon sticks
- Prepare 1/4 teaspoon black pepper
- Make ready 2 teaspoons salt
- Make ready 1/4 teaspoon white pepper
Lebanese couscous soup with chicken, vegetables, and exotic spices. And from there it morphed into a soup version of Moghrabieh, which is a Lebanese dish using the large couscous with chicken. The couscous is still a pasta, but it is different from the ordinary couscous or even Israeli couscous. Naan Bread with Easy Sourdough Starter.
Steps to make Semolina dough grains with chicken - moghrabieh:
- In a deep pan, fry the chicken thighs and breasts with 4 tablespoons of vegetable oil for 2 min. Add 1½ liters water, one whole onion, the bay leaves, cinnamon sticks, caraway, cinnamon powder, cumin, some pepper and salt.
- Cover and cook until chicken is well done. Remove chicken pieces and set aside. Strain the chicken broth and reserve.
- In a deep pot, fry the moghrabieh with 3 tablespoons of olive oil until golden. Sprinkle with some caraway, cinnamon and salt.
- Boil 1 liter of water then add it to the moghrabieh and let it cook for 10 min only. Remove from heat, drain the half-cooked moghrabieh from its water and set it aside.
- Fry the whole onions in a cooking pot with the 4 tablespoons of oil until they turn golden.
- Add in the moghrabieh, chickpeas and enough chicken broth to cover the ingredients. Place pot on high heat and let it simmer with the lid on until most of the broth has been absorbed by the moghrabieh. Make sure not to totally dry the moghrabieh. Remove from heat and add more seasoning if needed.
- To serve, place the moghrabieh in a serving dish and arrange the chicken pieces on top. Pour the rest of the chicken broth in a bowl and add to your dish according to taste.
We LOVE it and this is going to be my pizza dough recipe for the rest of my life! Well, unless I decide to try and eat whole grain pizza crust, which is highly unlikely 😛 I love. The dough is rolled out and cut into sun and moon shapes. Mix in the flour, baking powder and semolina and add enough milk to make a stiff paste, and then add the almond essence. Moghrabieh can be served with chicken, beef or lamb (occasionally, chicken and beef are combined), or Moghrabieh was always at the top of my wishlist.
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