This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 5
In a large pot, sauté onions in canola oil until transparent. Add water, chicken, cinnamon stick, caraway seeds and crumble 2 cubes MAGGI® Chicken Stock with Natural Herbs, bring to boil and simmer on medium heat until chicken is fully cooked.
Step 2 of 5
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 preheated oven until skin is golden and crispy.
Step 3 of 5
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 cook over medium heat until the stock is absorbed and pasta is soft.
Step 4 of 5
Stir in pickled onions and chick peas (reserving some for garnish) into the pasta and cook for an additional 3-4 mins.
Step 5 of 5
Transfer pasta to a serving platter, arrange roasted chicken over and garnish top with reserved chickpeas.