This story will take you on a culinary journey to savor the irresistible allure of moghrabieh couscous with chicken. From tender chicken infused with fragrant spices to the delicate pearls of moghrabieh, this recipe unveils the art of creating this Middle Eastern delight. So, get ready to unleash your culinary prowess as this step-by-step guide leads you to master the secrets of moghrabieh couscous. Consequently, this will allow you to experience the symphony of flavors and textures that dance on your palate!
It was a joyous occasion when I attended the birthday celebration of a dear friend in the vibrant city of Tel Aviv. We chose a charming Middle Eastern restaurant as our gathering place to mark this special day. However, little did I know that this evening would unfold into a remarkable culinary journey, with a dish that would forever captivate my taste buds.
As we settled into our seats, the anticipation of a delectable feast filled the air. The waiter approached our table, carrying a platter adorned with a magnificent creation – the moghrabieh couscous. The dish was a sight to behold, with tender chicken pieces nestled among a bed of delicate moghrabieh pearls, generously adorned with an array of enticing spices and flavors.
Meanwhile, as the evening progressed, an unexpected event unfolded, transforming the restaurant’s ambiance. A group of talented musicians arrived, bringing the enchanting melodies of traditional Middle Eastern music. Spontaneously, the guests joined in, their voices harmonizing with the lively tunes. Consequently, the room transformed into a haven of laughter, music, and dance.
Inspired by the culinary masterpiece and the captivating atmosphere enveloped us, I mustered the courage to approach the chef. Therefore, I requested the recipe for the moghrabieh couscous. To my delight, the chef agreed to share their cherished recipe. It was a moment of triumph, as the flavors that had enchanted us throughout the evening were now within reach.
Now, let me share with you the list of ingredients that will transport you to the world of moghrabieh couscous: quartered baby chicken or chicken breasts, large onion, carrot, cardamom pods, black peppercorns, bay leaves, cinnamon stick, boiling water, salt. In addition, you will need moghrabieh pearls, shallot onions, regular olive oil, ground caraway, ground cinnamon, seven spice, black pepper, chickpeas, salt, and butter.
Moghrabieh couscous pairs wonderfully with a variety of accompaniments that enhance the flavors and textures of the dish. Here are some suggestions to consider when serving this delightful Middle Eastern creation. For example:
Mint and cucumber salad: Prepare a refreshing salad by combining freshly chopped mint leaves, crisp cucumber slices, and a drizzle of lemon juice. This vibrant and cooling salad contrasts the warm and aromatic flavors of the couscous and chicken.
Tzatziki sauce: Whip up a creamy tzatziki sauce by combining Greek yogurt, grated cucumber, minced garlic, chopped dill, a squeeze of lemon juice, and a dash of salt. The tangy nature of this sauce complements the dish’s richness and adds a delightful layer of flavor.
Warm pita bread: Serve the moghrabieh couscous with freshly baked pita bread. Tear off a piece of the soft and pillowy bread and use it to scoop up the tender chicken, couscous pearls, and the accompanying sauces. The combination of flavors and textures is simply irresistible.
Mediterranean pickles: Add a burst of tanginess and crunch by serving a platter of Mediterranean pickles alongside the main dish. These pickles include olives, pickled vegetables like cucumbers, carrots, cauliflower, and pickled turnips. Their vibrant colors and zesty flavors complement the couscous and chicken beautifully.
Roasted vegetables: Roast a medley of seasonal vegetables, such as bell peppers, zucchini, eggplant, and cherry tomatoes, until tender and caramelized. The roasted vegetables provide a delightful contrast to the couscous and chicken, adding depth and earthy flavors to the overall dish.
Harissa sauce: For those who enjoy a bit of spice, serve a side of harissa sauce. This North African chili paste made from roasted red peppers, spices, and herbs adds a fiery kick to the dish, balancing the richness of the couscous and chicken with its smoky and vibrant flavors.
So, here is how I create the moghrabieh couscous at home.
Ingredients:
Chicken Broth Ingredients:
- 1 quartered baby chicken or 2-3 chicken breasts
- 1 large onion, peeled and halved
- 1 peeled carrot
- 2-3 cardamom pods
- 5-7 black peppercorns
- 2-3 bay leaves
- 1 small cinnamon stick
- 1 liter of boiling water (4 cups)
- 1 teaspoon of salt
Moghrabieh Ingredients:
- 500g moghrabieh pearls
- 500g shallot onions, peeled and kept whole
- ½ cup regular olive oil
- 1 teaspoon ground caraway
- 1 teaspoon ground cinnamon
- ½ teaspoon seven spice
- ½ teaspoon black pepper
- 1 can of drained chickpeas
- Approximately 2 teaspoons of salt
- 3 tablespoons of butter
How to make moghrabieh couscous with chicken?
To prepare the chicken broth:
- First, heat regular olive oil and sauté the shallot onions in a non-stick pan until they turn slightly golden. This should take a few minutes over medium-high heat. Drain the onions and set them aside.
- Using the same pan, fry the quartered chicken quickly for a few minutes until it has browned on the outside.
- Transferring the chicken to a stock pot, place it inside, and let it simmer add the large onion, cinnamon stick, carrots, peppercorns, cardamom, bay leaves, and 1 teaspoon of salt.
- Additionally, pour approximately 1 liter (4 cups) of boiling water into the stock pot. Bring it to a boil, then reduce the heat to a simmer and let it cook for around 45 minutes.
- Once the broth has finished simmering, shred the chicken pieces out of the pot. Afterward, cover the chicken and set it aside.
- Finally, strain the remaining broth using a fine sieve and keep it warm by covering it with a lid.
To make the moghrabieh:
- First, in a deep pan, melt 2 tablespoons of butter and sauté the moghrabieh pearls for a few minutes.
- Add the ground caraway, cinnamon, seven spice, and black pepper to the pan and continue sautéing for a few more minutes.
- In addition, add the peeled whole shallot onions to the pan and slowly pour the chicken broth to cover the ingredients.
- Bring the mixture to a boil and add approximately 2 teaspoons of salt and the drained chickpeas. Add more broth or boiling water to cover the ingredients if needed.
- Reduce the heat to a simmer and cook for at least 30 minutes, adjusting the salt levels and adding more broth or water if the moghrabieh becomes too dry. Taste and adjust the seasoning as necessary.
- Add 1 more tablespoon of butter to enrich the flavors before turning off the heat.
- Finally, serve the moghrabieh with the shredded chicken and a few whole shallot onions.
In conclusion, as you take your first bite of moghrabieh couscous with chicken, embrace the rich heritage and captivating aromas of this culinary masterpiece. Additionally, unlock the secrets of moghrabieh couscous, and explore your creativity by adding your personal touch to each dish. Moreover, share this nourishing and soulful meal with loved ones, accompanied by enchanting melodies of Middle Eastern music. Let the allure of moghrabieh couscous inspire you to create lasting memories and ignite your culinary passion. Bon appétit!
