Moghrabieh - semolina dough with chicken

Name: Moghrabieh - semolina dough with chicken
Cuisine: American
Ingredients: 500 g semolina dough pearls (fregula); 3 chicken breasts; 2 chicken stock cubes; 1 can chickpeas; 5 medium onions 🧅; Salt; 1.5 tablespoons caraway powder; 1 teaspoon cinnamon; 1 tablespoon ghee or butter

Linda L. @lindzi

Lebanese

#onerecipeonetree #teamtrees
Another Lebanese recipe with caraway powder and another tree planted

Linda L. @lindzi

Lebanese

#onerecipeonetree #teamtrees
Another Lebanese recipe with caraway powder and another tree planted

Saved

Ingredients

500 gsemolina dough pearls (fregula)
3chicken breasts
2chicken stock cubes
1 canchickpeas
5medium onions 🧅
Salt
1.5 tablespoonscaraway powder
1 teaspooncinnamon
1 tablespoonghee or butter

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Steps

1

Cook the semolina pearls in hot water with a bit of olive oil and salt for 10 minutes until they absorb water and expand (similar to cooking pasta)
2

At the same time, boil the onions in water for 10 minutes
3

For the chicken breasts, you can boil them in water with a cinnamon stick and a bay leave or grill them in a pan. (I grilled them because it’s faster)
4

Once the semolina dough is cooked, leave to rest in hot water for 5 minutes, then drain it and move to another cooking tray (a tray that you can use on the hob)
5

Mix the butter, semolina dough and chickpeas together
6

Add the cooked onions with one cup of the water that you boiled them in (if you boiled the chicken the use the chicken broth instead) then add the caraway powder, salt and the cinnamon and mix
7

Add the chicken stock to the rest of the water (onion water or chicken broth) then pour it into the tray. Add some shredded chicken to it and mix.
8

Leave on a low heat until the sauce is a bit thickened and then it’ll be ready to serve