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Moghrabieh

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Ingredients
  Chicken legs and breasts 4 Pound
  Water 7 Cup (112 tbs)
  Cinnamon 1 Inch
  Salt 2 Teaspoon
  Stew meat 1 Pound, cut into 1-inch cubes
  Onions 1 Pound (Fresh Or frozen)
  Butter 4 Tablespoon
  Chicken broth/Beef broth 4 Cup (64 tbs)
  Canned garbanzo beans 1 Pound
  Moghrabieh 1 Pound
  Black pepper 1⁄2 Teaspoon
  Flour 2 Tablespoon
  Broth 2 Cup (32 tbs)
  Salt To Taste
  Butter 2 Tablespoon
Directions

Place the chicken in a pan, cover with water and bring to boil over high heat.
Reduce heat and cook, skimming the foam from the top as it forms.
Stir in all the spices and cook until the chicken is well done.
Drain, reserving the broth.
Bone and skin the chicken.
Return the broth to the same pan, add the stew meat and cook until soft and tender.
Drain and reserve the broth.
In a separate pan, saute the onions in the heated butter until translucent.
Add four cups of the broth and cook for fifteen minutes.
Stir in the garbanzo beans and simmer for five minutes.
Add the dry mougrabiye with the reserved broth (about four cups) and boil for five minutes longer.
Add the cooked meat.
Add the black pepper, cinnamon, allspice, caraway and cumin powder.
Lightly grease a 9x14-inch pyrex dish.
Pour in the mougrabiye mixture.
Cover with the chicken pieces.
Prepare the sauce by frying the flour in the heated butter for a few minutes.
Blend in the broth gradually and stir until you have a smooth paste.
Season with the salt.
Pour the mixture over the mougrabiye and chicken.
Bake at 350 degrees for fifteen minutes.
Serve hot.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Servings: 
25

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