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Ingredients and seasonings required for prepare

1. Prepare 1 kg moghrabieh, fresh, frozen or dried
2. Prepare 4 skinless chicken thighs
3. Prepare 2 skinless chicken breasts
4. Prepare 2 cups canned chickpeas
5. Prepare 500 g small onions, peeled
6. Prepare 7 tablespoons vegetable oil
7. Prepare 3 tablespoons olive oil
8. Prepare 1 tablespoon caraway
9. Take 1 teaspoon cinnamon
10. Prepare 1 tablespoon cumin
11. Prepare 3 bay leaves
12. Prepare 2 cinnamon sticks
13. Prepare 1/4 teaspoon black pepper
14. Take 2 teaspoons salt
15. Take 1/4 teaspoon white pepper

To make couscous, coarsely-ground durum wheat (semolina) is moistened and typically tossed with fine wheat flour until small, round granules of pasta dough are formed. These tiny balls of pasta are then left to dry for several hours before they're cooked through a quick steaming process. Sized at about a quarter of an inch, they look more like white-colored peas than the tiny grains we're used to. Moghrabieh can be served with chicken, beef or lamb (occasionally, chicken and beef are combined), or without any meat at all.

Step by step to make Semolina dough grains with chicken - moghrabieh:

1. 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.
2. Cover and cook until chicken is well done. Remove chicken pieces and set aside. Strain the chicken broth and reserve.
3. In a deep pot, fry the moghrabieh with 3 tablespoons of olive oil until golden. Sprinkle with some caraway, cinnamon and salt.
4. 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.
5. Fry the whole onions in a cooking pot with the 4 tablespoons of oil until they turn golden.
6. 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.
7. 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.
8. Done and ready to serve!

The pearls of semolina are usually drenched in a sauce comprised of boiled chicken, baby onions, and. Firstly pour boiling water onto the moghrabieh, add I tablespoon of olive oil, a good pinch of salt and another good pinch of Ras el Hanout. This process removes some of the surface starch. Moghrabieh, (meaning " a dish from the Maghreb") is a much-beloved traditional dish in Lebanon and is considered a feasting type of meal to which many relatives or friends are invited. It used to be made with both lamb shanks and chicken but.

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