LevantineLebanese Moghrabieh with Chicken
Large pearls of semolina dough cooked in chicken broth with pearl onions, chickpeas, caraway and cinnamon, served with the browned chicken on top. A Lebanese winter dish.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Chicken broth
40 minutesGentle simmerPut the chicken thighs in a pot with the water, bay leaves, half of the cinnamon and some of the salt. Bring to a boil, skim the foam, then simmer for 35 minutes until the chicken reaches 74°C.
Success cueThe chicken is cooked through and the broth is clear.
Watch outChicken must reach 74°C in the thickest part.
- 02
Straining
3 minutesLift out the chicken and strain the broth.
Success cueClear broth with no bits.
- 03
Toasting
12 minutesMedium heatMelt half of the ghee in a wide pot and fry the pearl onions for 8 minutes until golden. Add the moghrabieh and stir for 3 minutes.
Success cueGolden onions and shiny pearls.
- 04
Cooking
22 minutesGentle simmerAdd the caraway, the rest of the cinnamon, the black pepper and 900 ml of the broth, cover and simmer for 15 to 20 minutes until the moghrabieh is tender. Stir in the chickpeas for the last 5 minutes.
Success cueTender pearls in a little thick broth.
- 05
Browning
5 minutesHigh heatMeanwhile, brown the chicken in the rest of the ghee in a hot pan for 5 minutes.
Success cueGolden skin on the chicken.
- 06
Serving
2 minutesServe the moghrabieh topped with the chicken, with the rest of the hot broth in a bowl.
Success cueChicken on top and hot broth on the side.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Caraway is the taste of Lebanese moghrabieh; do not leave it out.
- • Toasting the pearls in ghee first keeps them separate.
- • Keep the leftover broth hot; moghrabieh soaks it up as it stands.
Common mistakes
- • Adding all the broth at once and boiling hard, so the pearls turn to mush.
- • Skipping the toasting, which makes the pearls sticky.
Serving ideasServe hot with a bowl of the broth and a squeeze of lemon.
Potential allergens
Wheat / gluten, Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
What is moghrabieh?
Large pearls of rolled semolina dough, about the size of a chickpea, sold dried in Lebanese shops.
Can I use pearl couscous?
Yes. Pearl couscous is smaller, so cook it for 8 to 10 minutes only.
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