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Moghrabieh (Lebanon)

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Course: Main Course
Cuisine: Lebanese
Ingredients Method

Ingredients
  

  • 1.5 lb Chicken Breast
  • 1 tbsp Olive oil
  • 5 tbsp Butter
  • 4 C Chicken Broth
  • 1 C Water
  • 1 Yellow Onion Roughly Chopped
  • 2 Garlic Cloves Smashed
  • 2 Large Carrots
  • 2 Bay Leaves
  • 3 Cardamom pods
  • 1 Cinnamon Stick
  • 5-10 Pearl Onions Peeled
  • 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 1 Pkg Moghrabieh pearls
  • 1 Can Chickpeas Drained
  • 1 tsp cumin
  • 1 tso Cinnamon
  • 1 tsp ground caraway
  • 1 tsp Arabic 7Spice

Method
 

Start the chicken
  1. In a dutch oven on medium high, heat 1tbsp olive oil and 1tbsp butter. Add the chicken skin side down and cook until golden brown. Add 4 cups of chicken broth and 1 cup of water and bring to a simmer then add the yellow onion, garlic, Carrots, bay leaves, Cardamom pods and cinnamon stick. Simmer on medium low for 30 minutes, Straining off the fat from the top every once in a while.
  2. Once fully cooked, remove the chicken, shred it and set aside. Strain the broth that the chicken was cooking in to get all the bits out of it and set aside. Keep all of the broth!
  3. Take 2 cups of the reserved broth and add to a medium size pot. bring to boil then add the Moghrabieh pearls. Cook for 10 minutes or until fully cooked and absorbed. Add more broth if needed until fully cooked and set aside.
  4. In the dutch oven, Melt down 2tbsp butter then add in the onion pearls, salt, sugar and cook until they're lightly caramelized.
    To the same dutch oven add in the cooked moghrabieh, can of drained chickpeas, caramelized pearl onions, Cumin, Cinnamon, Caraway and Arabic 7 spice. if you don’t have Arabic 7 spice you can make your own, I found mine at my local Middle Eastern mart. You can add back in the carrots from the broth if desired.
    Add in the remaining chicken broth and simmer for about 15-20 minutes until it's thickened a bit.
    Enjoy!