Thursday, May 10, 2018

Lebanese Chicken Moghrabiah Recipe

Lebanese Chicken Moghrabiah Recipe - Hello guys Maxine Restaurant, On this article you read this time with the title Lebanese Chicken Moghrabiah Recipe, we have prepared this article well for you to read and take information in it. hopefully the contents of Post Article Lebanese Recipes, Article Main Dishes, which we write this you can understand. okay, happy reading.

Title : Lebanese Chicken Moghrabiah Recipe
link : Lebanese Chicken Moghrabiah Recipe

Also read


Lebanese Chicken Moghrabiah Recipe

Photo: Lebanese Chicken Moghrabiah Recipe


Cuisine: Lebanese
Category: Poultry
Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 25 minutes
Cooking time : 2 hours

Ingredients

7 tablespoons vegetable oil

1 medium onion, cut into large cubes

½ kg beef, cut into large cubes

3 tablespoons ground caraway

1 bay leaf

1 cinnamon stick

1 teaspoon ground black pepper

4 cubes MAGGI® Chicken Bouillon

12 cups water or 3 liters

2 small whole chickens or 2 kg, cut each into 8 pieces

25 small onions, very small ones, peeled

2½ cups moghrabiah or 600 g, dried

2 cups canned chickpeas or 2 cans

3 tablespoons corn flour, dissolved in 2 tablespoons water

pinch of salt, to taste

pinch of ground black pepper, to taste

Preparation

Heat 2 tablespoons of oil in a pot. Add onions, meat and cook for 7 minutes until lightly golden brown. Add 8 cups of water, caraway, bay leaf, cinnamon stick, black pepper and MAGGI® Chicken Bouillon cubes. Cover and cook on low heat for 1½ hours or until the meat is cooked. Remove the meat and reserve the stock.

Meanwhile, place the chicken pieces in an oven tray and roast them for 45 minutes until golden brown.

In a casserole, heat 2 tablespoons of oil, add onion shallots and cook for 5 minutes. Add the remaining water and cook for 10 minutes until onions are tender. Remove the onions and reserve the stock.

Mix the stock from the meat and from the onions together, adjust the taste with salt and pepper if necessary.

In a large pot, heat the remaining 3 tablespoons of vegetable oil. Add the dried Moghrabiah and fry on low heat with constant stirring until grains turn to golden brown.

Gently pour a cup of stock, stir from time to time until it is completely absorbed. Repeat the step until the Moghrabiah is tender, but not too soft.

Mix in some of the onions and meat to the Moghrabiah grains and remove from heat.

Pour the remaining stock in a casserole, bring to boil add the corn flour and cook for 2 minutes. Add the rest of chickpeas, onions, and the cooked meat, and remove from the heat.

Place the Moghrabiah in a large serving dish, place the hot grilled chicken on top and serve the sauce aside. 

Save and share Lebanese Chicken Moghrabiah Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.


Thus the Article of Lebanese Chicken Moghrabiah Recipe

So many articles Lebanese Chicken Moghrabiah Recipe this time, hopefully can benefit for you all. well, see you in other article postings.

You are now reading Lebanese Chicken Moghrabiah Recipe article.with link address https://www.maxinerestaurant.com/2018/05/lebanese-chicken-moghrabiah-recipe.html
NEXT ARTICLE Next Post
PREVIOUS ARTICLE Previous Post
NEXT ARTICLE Next Post
PREVIOUS ARTICLE Previous Post
 

Delivered by FeedBurner