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Arab Main course

Chicken Moghrabieh

0
55 Min
Easy

Ingredients

-
6 Servings
+

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

1 large
Onions, finely chopped
1 tbsp
Canola Oil
6 cups
Hot Water
1 large
Whole chicken, cut into pieces
1 piece
Cinnamon stick
2 cubes
MAGGI® Chicken Bouillon with Natural Herbs
2 tbsp
Butter
450 g
Moghrabieh
2 cups
Onions, finely chopped
1 can
Chickpeas

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Nutrition Value

Energy
1049.45 kcal
Protein
53.57 g
Carbohydrates
105.35 g
Fats
45.3 g
Information per serving
Lets Cook

Instruction

55 Minutes
Step 1
0 Min
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
0 Min
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
0 Min
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
0 Min
Stir in pickled onions and chick peas (reserving some for garnish) into the pasta and cook for an additional 3-4 mins.
Step 5
0 Min
Transfer pasta to a serving platter, arrange roasted chicken over and garnish top with reserved chickpeas.
Chicken Moghrabieh

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.

Chicken Moghrabieh

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.

Chicken Moghrabieh

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.

Chicken Moghrabieh

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.

Chicken Moghrabieh

Step 5 of 5

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

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