Moghrabieh
Description
A wonderful special occasion dish. Best served when a loving family surrounds the dinner table. A real treat.
Servings: 6
Ingredients
- Dried Moghrabieh, 1/2 bag (Buy from a Middle Eastern store)
- chicken, 1 whole, with skin, cut up,washed, (can use any combination parts)
- onions, 10 whole, small
- onion, 1 cup, finely chopped
- butter, 3/4 cup, separated
- cinnamon, 2 teaspoon
- black pepper, 1 teaspoon
- white pepper, 1 teaspoon
- salt, 1 teaspoon
- chic peas, 20 ounce can (drained)
Instructions
In a very large skillet brown the onions in the butter over medium heat. Use a slotted spoon to remove the onions from the skillet and set aside. In the same skillet add the chopped onion and chicken pieces, sauté until onion is tender and the chicken is golden. Add pepper, white pepper, cinnamon and salt, sauté a few minutes more.Cover the chicken with water and simmer until done, chicken should fall easily off of the bone, using tongs remove chicken from the skillet.Carefully remove the chicken from the bone, set aside and cover to keep warm. Add chic peas and whole onions to the broth in the skillet and simmer. Meanwhile, in a separate large sauce pan melt 1/4 cup of butter and fry Moghrabieh in the butter until it begins to take on color. Remove the whole onions from the chicken stock(reserve and keep warm). Pour the stock over the Moghrabieh, cook on medium low heat until done, adding water as needed approximately 30 minutes.
Best way to eat: Arrange Moghrabieh in an oblong serving dish. Arrange the chicken pieces on top .Surround with small whole onions.
Note
You can buy the dried Moghrabieh ingredient from a Middle Eastern store. Dried Moghrabieh looks almost like Bulgur (Burghul) wheat, except the pellets are bigger.