مغربيّة مع البطاطا بصلصة الطماطم - media description

Moghrabieh with Tomato and Potatoes

Name: Moghrabieh with Tomato and Potatoes
Prep time: 5 s
Cook time: 120 s
Total time: 120 s
Yield: 7
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

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Easy

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120 Min

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Ingredients

7 Servings

Maggi® Chicken Bouillon

2 cubes

water

4 cups

Vegetable Oil

4 tbsp

Onions, finely chopped

1 Medium

Beef chuck cut into cubes

300 g

Tomato Paste

3 tbsp

Tomato, diced

3 Mediums

Caraway seeds

2 tsp

bay leaves

1 piece

Cinnamon stick

1 piece

Ground Black Pepper

1 tsp

Baked potatoes

2 Mediums

Whole chicken

1 kilogram

Shallots, chopped finely

250 g

water

2 cups

Moghrabieh

2 cups

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Nutritional Information

Carbohydrates

30.75 g

Energy

478.55 kcal

Fats

20.2 g

Protein

44.74 g

Recipe steps

182 min

1 min

5 min

7 min

2 min

90 min

45 min

15 min

1 min

5 min

1 min

5 min

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Recipe steps

182 min

Step 1

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

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182 min

Step 2

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

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Recipe steps

182 min

Step 3

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

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Recipe steps

182 min

Step 4

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Add tomato paste and saute for an additional 2 minutes.

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182 min

Step 5

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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 m

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Recipe steps

182 min

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

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182 min

Step 7

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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 th

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Recipe steps

182 min

Step 8

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Mix the stock from the meat and onions together.

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182 min

Step 9

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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 golde

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Recipe steps

182 min

Step 10

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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.

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Recipe steps

182 min

Step 11

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

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182 min

Step 12

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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

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Moghrabieh with Tomato and Potatoes

Nutritional facts per serving

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