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Moghrabieh with Tomato and Potatoes

182 min

Easy

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What is the energy content breakdown?

Fat 38 23.5g / 38%

Carbohydrates 25 35.8g / 25%

Protein 37 52.2g / 37%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Moghrabieh with Tomato and Potatoes

Name: Moghrabieh with Tomato and Potatoes
Prep time: 5 s
Total time: 120 s
Yield: 6
Cuisine: Middle East
Ingredients: 2 cubes Maggi® Chicken Bouillon; 4 cups water; 4 tablespoons Vegetable Oil; 1 Medium Onion finely chopped; 300 grams Beef chuck cut into cubes; 3 tablespoons Tomato Paste; 3 Mediums Tomato diced; 2 teaspoons Caraway seeds; 1 piece bay leaves; 1 piece Cinnamon stick; 1 teaspoon Ground Black Pepper; 2 Mediums Potatoes; 1 kilogram Whole chicken; 250 grams Shallots chopped finely; 2 cups water; 2 cups Moghrabieh

(0)

120 Min

Easy

Ingredients

6 Servings

2 cubes

Maggi® Chicken Bouillon

4 cups

water

4 tbsp

Vegetable Oil

1 Medium

Onion, finely chopped

300 g

Beef chuck cut into cubes

3 tbsp

Tomato Paste

3 Mediums

Tomato, diced

2 tsp

Caraway seeds

1 piece

bay leaves

1 piece

Cinnamon stick

1 tsp

Ground Black Pepper

2 Mediums

Potatoes

1 kilogram

Whole chicken

250 g

Shallots, chopped finely

2 cups

water

2 cups

Moghrabieh

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Nutrition Value

Carbohydrates

35.87 g

Energy

558.31 kcal

Fats

23.57 g

Protein

52.2 g

Information per serving

Step 1
1 Min

Dissolve MAGGI® Chicken Stock in 1000ml hot water and set aside.
Step 2
5 Min

Heat 2 tablespoons of oil in a pot. Saute potato cubes until golden brown, remove and set aside to drain excess oil.
Step 3
7 Min

Using the same pot, add onions, beef cubes and cook for 7 minutes until lightly golden brown.
Step 4
2 Min

Add tomato paste and saute for an additional 2 minutes.
Step 5
90 Min

Add tomatoes, Chicken Stock, caraway, bay leaf, cinnamon stick and black pepper. Cover and cook on low heat for 1½ hours or until the meat is cooked. Remove the meat and reserve the stock.
Step 6
45 Min

Meanwhile, place the chicken pieces in an oven tray and roast them for 45 minutes until golden brown.
Step 7
15 Min

In a casserole, heat 2 tablespoons of oil, add shallots and cook for 5 minutes. Add the remaining water and cook for 10 minutes until onions are tender. Remove the onions and reserve the stock.
Step 8
1 Min

Mix the stock from the meat and onions together.
Step 9
5 Min

In a large pot, heat the remaining 3 tablespoons of vegetable oil. Add the dried moughrabieh and fry on low heat with constant stirring until grains turn to golden brown.
Step 10
5 Min

Gently pour a cup of stock, stir from time to time until it is completely absorbed. Repeat the step until the moughrabieh is tender, but not too soft.
Step 11
1 Min

Mix in some of the onions and meat to the mougrabieh grains and remove from heat.
Step 12
5 Min

Pour the remaining stock in a casserole, bring to boil. Add half of the fried potatoes, onions, and the cooked meat, and remove from the heat.

Step 1 of 12

Dissolve MAGGI® Chicken Stock in 1000ml hot water and set aside.

Step 2 of 12

Heat 2 tablespoons of oil in a pot. Saute potato cubes until golden brown, remove and set aside to drain excess oil.

Step 3 of 12

Using the same pot, add onions, beef cubes and cook for 7 minutes until lightly golden brown.

Step 4 of 12

Add tomato paste and saute for an additional 2 minutes.

Step 5 of 12

Add tomatoes, Chicken Stock, caraway, bay leaf, cinnamon stick and black pepper. Cover and cook on low heat for 1½ hours or until the meat is cooked. Remove the meat and reserve the stock.

Step 6 of 12

Meanwhile, place the chicken pieces in an oven tray and roast them for 45 minutes until golden brown.

Step 7 of 12

In a casserole, heat 2 tablespoons of oil, add shallots and cook for 5 minutes. Add the remaining water and cook for 10 minutes until onions are tender. Remove the onions and reserve the stock.

Step 8 of 12

Mix the stock from the meat and onions together.

Step 9 of 12

In a large pot, heat the remaining 3 tablespoons of vegetable oil. Add the dried moughrabieh and fry on low heat with constant stirring until grains turn to golden brown.

Step 10 of 12

Gently pour a cup of stock, stir from time to time until it is completely absorbed. Repeat the step until the moughrabieh is tender, but not too soft.

Step 11 of 12

Mix in some of the onions and meat to the mougrabieh grains and remove from heat.

Step 12 of 12

Pour the remaining stock in a casserole, bring to boil. Add half of the fried potatoes, onions, and the cooked meat, and remove from the heat.

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Moghrabieh with Tomato and Potatoes

Ingredients

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Instruction

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