Chicken Moghrabieh

Name: Chicken Moghrabieh
Prep time: 5 s
Cook time: 55 s
Total time: 55 s
Yield: 8
Cuisine: Arab
Ingredients: 1 large Onions finely chopped; 1 tablespoon Canola Oil; 6 cups Hot Water; 1 large Whole chicken cut into pieces; 1 piece Cinnamon stick; 2 cubes Maggi® Chicken Bouillon; 2 tablespoons Butter; 450 grams Moghrabieh; 2 cups Onions finely chopped; 1 can Chickpeas

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Easy

•

55 Min

Ingredients

8 Servings

Onions, finely chopped

1 large

oil

1 tbsp

Hot Water

6 cups

Chicken breast

1 large

Cinnamon stick

1 piece

Maggi® Chicken Bouillon

2 cubes

Butter, melted

2 tbsp

Fettuccini pasta

450 g

Onions, finely chopped

2 cups

Chickpeas

1 can

Utensils and appliances

Nutritional Information

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Carbohydrates

78.64 g

Energy

787.71 kcal

Fats

34.47 g

Protein

40.2 g

Nutrition Table Footer

Recipe steps

1 min

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1 min

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In a large pot, sauté onions in canola oil until transparent. Add water, chicken, cinnamon stick, caraway seeds and 2 cubes MAGGI® Chicken Stock, bring to boil an

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1 min

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Carefully remove chicken pieces and reserve stock and discard cinnamon stick. Place chicken pieces on a roasting tray with the skin side up, and grill in preheate

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1 min

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Meanwhile, melt butter in a deep saucepan, add moghrabieh pasta and toss around until slightly golden. Pour the reserved stock 1 cup at a time over the pasta and

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1 min

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Stir in pickled onions and chick peas (reserving some for garnish) into the pasta and cook for an additional 3-4 mins.

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1 min

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Transfer pasta to a serving platter, arrange roasted chicken over and garnish top with reserved chickpeas.

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Chicken Moghrabieh

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Chicken Moghrabieh

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