Recent Posts
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.
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.
- Flip the chicken and sear for another 5 minutes. Add in the 7 spice, caraway seeds, bay leaves, and cinnamon stick.
- Pour in the water. Bring to a boil and simmer for 15 minutes.
- Add in the garbanzo beans. Continue simmering for 15 minutes.
- Pull the chicken from the pot. Shred the chicken.
- Add the chicken back into the pot and simmer for 5 more minutes.
Pita Chips
Pita Chips
Once you make pita chips on your own, you will never buy packaged ones again. All you have to do is cut pita bread into 8 pieces, toss with olive oil and seasonings, and bake for 15 minutes at 400 degrees. Once the pita chips are finished baking, they will need to cool completely to crisp up.
Ingredients
- 4 pita bread
- olive oil
- garlic powder
- onion powder
- salt
Instructions
- Cut the pita bread into 8 pieces.
- Toss the pita with olive oil, garlic powder, onion powder, and salt.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the pita on the baking sheet.
- Bake the pita for 15 minutes, flipping half way through. Let the pita chips completely cool before serving.
Yassa Chicken
Yassa Chicken
The French influenced yassa chicken is a popular dish in Senegal. Chicken parts are marinated, then par broiled or grilled. Then the chicken is simmered in a caramelized onion/dijon mustard/lemon sauce until they are cooked through, falling off the bone. Yassa chicken is served with either steamed rice or couscous.
Ingredients
- 3 lbs chicken thighs
- 1 large onion sliced
- 4 garlic cloves minced
- 2 bay leaves
- 1 tbsp chicken bouillon
- 1/4 cup olive oil
- 2 tbsp dijon mustard
- 1 cup chicken stock
- 1 lemon sliced
- salt and pepper to taste
- 1 scotch bonnet or another hot pepper
Instructions
- Pull back the skin from the chicken. Season with chicken bouillon, salt, and pepper.
- Place the chicken in a storage bag with a quarter of the sliced onions, garlic, and bay leaves. Squeeze out the air. Marinate for 8 hours, preferably overnight.
- Turn on your oven’s broiler. Place the chicken on a rack on a baking sheet lined in foil.
- Broil the chicken for 6 minutes a side.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the onions plus the remains of the marinade. Sauté for 10 minutes.
- Add in the lemon slices, hot pepper, and dijon mustard. Sauté for a minute.
- Place the chicken in the pan. Pour in chicken stock. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 25 minutes.
- Squeeze lemon over the chicken.
