|Photo: Moghrabieh Recipe|
Half a pound of Moghrabieh
4 Chicken breasts (or any desired part of the chicken)
4 big onions (cut in chunks)
1 can of chickpeas (or garbanzo beans)
Half a stick of butter
3 tablespoons allspice
1 tablespoon cumin
Salt and Moghrabieh special pepper
Cook the chicken or chicken breasts in boiling water, add to it a carrot, half an onion, cinnamon stick, bay leave. Take the foam out and let it cook until done. After it’s done take out the onion, carrot, cinnamon and bay leave and keep the broth. Put the chicken aside.
In a seperate deep pan, add the onions, butter, salt and pepper. Cook over medium heat until soft, then add the Moghrabieh, stir all for few minutes then add the chickpeas, then add the allspice and cumin. When it feels that it’s starting to stick then start adding the broth gradually, about 3-4 cups.
Cook on low to medium so that it absorbs the water and cook gently. Taste it to know if it’s cooked all the way, and the water should reduce but don’t dry it. Serve hot with chicken on top, for around four.
Adopted from Beirut Restaurants