Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, semolina dough grains with chicken - moghrabieh. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Semolina dough grains with chicken - moghrabieh is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Semolina dough grains with chicken - moghrabieh is something that I have loved my entire life.
A traditional Lebanese stew of Moghrabieh pearls along with chicken, chickpeas & pearl onions served with a warm cinnamon and caraway spiced chicken Moghrabieh literally translates to "from Morocco." Moghrabieh is both the name of the dough pearls as well as the name of the final dish. Moghrabieh refers to both the grains and the finished dish. Moghrabieh keeps very well in the fridge for several days without loss of flavor and can be reheated in the microwave.
To get started with this particular recipe, we must prepare a few components. You can have semolina dough grains with chicken - moghrabieh using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Semolina dough grains with chicken - moghrabieh:
- Get moghrabieh, fresh, frozen or dried
- Make ready skinless chicken thighs
- Make ready skinless chicken breasts
- Get canned chickpeas
- Take small onions, peeled
- Take vegetable oil
- Take olive oil
- Make ready caraway
- Get cinnamon
- Get cumin
- Make ready bay leaves
- Take cinnamon sticks
- Take black pepper
- Prepare salt
- Make ready white pepper
Remove chicken to a plate and cover with foil. Naan Bread with Easy Sourdough Starter. We LOVE it and this is going to be my pizza dough recipe for the rest of my life! Well, unless I decide to try and eat whole grain pizza crust, which is highly unlikely 😛 I love.
Instructions to make Semolina dough grains with chicken - moghrabieh:
- In a deep pan, fry the chicken thighs and breasts with 4 tablespoons of vegetable oil for 2 min. Add 1½ liters water, one whole onion, the bay leaves, cinnamon sticks, caraway, cinnamon powder, cumin, some pepper and salt.
- Cover and cook until chicken is well done. Remove chicken pieces and set aside. Strain the chicken broth and reserve.
- In a deep pot, fry the moghrabieh with 3 tablespoons of olive oil until golden. Sprinkle with some caraway, cinnamon and salt.
- Boil 1 liter of water then add it to the moghrabieh and let it cook for 10 min only. Remove from heat, drain the half-cooked moghrabieh from its water and set it aside.
- Fry the whole onions in a cooking pot with the 4 tablespoons of oil until they turn golden.
- Add in the moghrabieh, chickpeas and enough chicken broth to cover the ingredients. Place pot on high heat and let it simmer with the lid on until most of the broth has been absorbed by the moghrabieh. Make sure not to totally dry the moghrabieh. Remove from heat and add more seasoning if needed.
- To serve, place the moghrabieh in a serving dish and arrange the chicken pieces on top. Pour the rest of the chicken broth in a bowl and add to your dish according to taste.
Moghrabieh is a type of Lebanese couscous, larger than traditional couscous, made of semolina dough rolled into pea sized balls. I really enjoy breads made with Semolina flour…probably because of the creamy color and nutty flavor it gives breads and pizzas. I added white sesame seeds to the dough and sprinkled black sesame seeds on the outside because I ran out of white sesame seeds. Learn how to make semolina dumplings for the famous Romanian chicken soup with semolina dumplings or supa de galusti. Post three in the Broths and Stocks Series is the chicken stock, probably the most popular stock there is.
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