Gabrielle Beck's Chicken Moughrabieh

Europe 1 12:32 p.m., January 23, 2022

Ingredients

for 6 persons

500g of Mughrabieh

3l chicken broth (ideally homemade and strong)

1 Chicken ~1.5kg

1 jar of cooked whole chickpeas

6 red onions

3 tbsp caraway seeds

3 tbsp cinnamon powder

3 tbsp salt

Grape seed oil (or other neutral oil)

Procedure

Peel the onions and sear them in a casserole.

Book.

In the same pot, roast half of the spices over medium heat for about 2 minutes.

Brown the chicken on all sides by rolling it well in the spices.

Add the previously seared onions.

Salt.

Cover with 2l of chicken stock and bring to the boil.

Let simmer covered and over low heat for about 1h - 1h30.

Prick the thigh with the blade of a knife to check for doneness.

The juice that comes out should be clear.

In a Dutch oven, pour 3 tbsp of vegetable oil, add the Moghrabieh, the rest of the spices.

Brown for 2 minutes over medium heat, before cooking risotto style, adding the remaining liter of broth as you go.

You can use the chicken broth to finish cooking.

Remove the cooked and tender chicken, shell and reserve the flesh.

Add the cooked chickpeas to the cooking juices and cook for 10 minutes with the onions.

Adjust the seasoning of the preparations according to your tastes.

All you have to do is serve the Moghrabieh in a deep plate, place the shelled poultry on top (a little thigh and breast), onion and juice with chickpeas.