Wanted to start the year with a Middle Eastern dish that’s celebrated during the winter months. It’s very similar to maftoul (a Palestinian comfort food) which I’ll be sharing with you soon, yet different in that this one uses moghrabieh (pearl couscous) and pearl onions. I make this dish at least twice during the winter months. It’s a simple broth that relies mainly on onions and garbanzo beans (whole hummus), so satisfying and delicious, and it warms your heart, especially on a rainy day.
Ingredients
- 2 chicken breast + 2 chicken thighs bone in
- 2 lb / 1.5 kg pearl onion soaked and peeled
- 2 tbs ghee substitute with olive oil
- 2 cans garbanzo beans (I use home made)
- 1 tbs 7 spice,1/2 tsp black pepper, 4 bay leaves, 1 cinnamon stick, 6 cardamom pods,
- 1 tsp salt
- 8 cups water + 2 more
- 1 tbs ground caraway + 1tsp ground cumin
- 2 box pearl couscous 1 lb each
Instructions
- 1-soak the onions in cold water for 2 minutes, peel and set aside.
- 2-in a heavy bottom pot melt 1 tbs ghee add the chicken pieces and brown on both sides, add the top spices and stir well, add the water let it come to a boil cover and Cook on low until the meat is tender.
- 3-remove the chicken from the broth, shred and set aside. In a bowl strain the broth.
- 4-in the same pot melt 1 tbs ghee add the onions and brown slightly add 3/4 of the reserved broth, cover and cook on low for about 10 minutes. Uncover add the shredded chicken, 2 cans of garbanzo beans and the remaining spices ( ground caraway and cumin) add 2 cups of water stir well cover and let cook for another 15 minutes on low.
- Find the rest of the instructions in the comments below ⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️.