Moghrabieh

Moghrabieh

Moghrabieh

Moghrabieh is a Lebanese chicken and bean stew. Moghrabieh also refers to the type of large couscous pearls that the stew is served over. Preparing this comforting dish is quite simple. Chicken thighs are sear with onions, then seasoned and simmered for 15 minutes. Garbanzo beans are added and simmered for an additional 15 minutes. The chicken is then taken off the bone and added back into the pot. All of that is ladled over the giant couscous pearls.
Prep Time5 minutes
Cook Time50 minutes
Course: Main Course
Cuisine: Lebanese
Keyword: Chicken, Lebanese, main course, Western Asian
Author: Alex Gorgos

Ingredients

  • 2 lbs chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 1 large onion diced
  • 1 tsp caraway seeds
  • 1 tsp 7 spice
  • 1/2 tsp nutmeg
  • 2 bay leaves
  • 1 cinnamon stick
  • 6 cups water
  • 2 cans garbanzo beans
  • couscous for serving

Garnish

  • parsley chopped

Instructions

  • Melt the butter in a Dutch oven over medium high heat. Season the thighs with salt and pepper and place face down in the pot. Cover with the onions. Sear for 5 minutes.
    Lebanese, main course, chicken
  • Flip the chicken and sear for another 5 minutes. Add in the 7 spice, caraway seeds, bay leaves, and cinnamon stick.
    Lebanese, main course, chicken
  • Pour in the water. Bring to a boil and simmer for 15 minutes.
    Lebanese, main course, chicken
  • Add in the garbanzo beans. Continue simmering for 15 minutes.
    Lebanese, main course, chicken
  • Pull the chicken from the pot. Shred the chicken.
    Lebanese, main course, chicken
  • Add the chicken back into the pot and simmer for 5 more minutes.
    Lebanese, main course, chicken
Lebanese, main course, chicken
Ladle the moghrabieh over couscous. Garnish with chopped parsley.