Moghrabieh (مغربية)

Moghrabieh is a beloved Lebanese dish known for its giant couscous pearls, tender chicken, and hearty chickpeas, all simmered in a rich broth with warm spices such as cinnamon and allspice. This comforting dish is suitable for cozy dinners and offers a satisfying combination of textures and flavors that highlight Middle Eastern cuisine. The aromatic spices and savory broth make Moghrabieh a memorable meal that reflects traditional culinary practices.

Ingredients

• 1 pound chicken thighs, boneless and skinless
• 1 cup chickpeas, cooked
• 2 cups moghrabieh pearls
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp cinnamon
• 1 tsp allspice
• 6 cups chicken broth
• 2 lemons, juiced

Instructions

1. In a large pot, sauté the onion and garlic over medium heat until softened, about 3-4 minutes.
2. Add the chicken thighs to the pot and brown them on all sides, approximately 5 minutes per side.
3. Stir in the cinnamon and allspice until the chicken is well-coated with the spices.
4. Pour in the chicken broth, then bring the mixture to a simmer.
5. Cover the pot and cook for 30 minutes, allowing the flavors to meld.
6. Add the moghrabieh pearls and chickpeas to the pot, stirring gently.
7. Continue to simmer uncovered for another 15 minutes, or until the moghrabieh is tender.
8. Mix in the lemon juice, adjusting the seasoning with additional salt if needed.
9. Remove from heat and serve the Moghrabieh warm.

Keywords: Dinner, Couscous, Comfort Food, Chickpeas

Spice Rack: Cinnamon, Allspice

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