Lebanese
Moghrabieh
Moghrabieh is a comforting Lebanese dish of large couscous pearls cooked in spiced chicken broth, served with tender chicken, chickpeas, and pearl onions. The warm caraway, cinnamon, and allspice give it its unmistakable home-style flavor.
Ingredients
- Bone-in chicken thighs or drumsticks450g
- Dried chickpeas, soaked overnight1/3 cup
- Dry moghrabieh pearls1 cup
- Pearl onions, peeled12 small
- Yellow onion, quartered1 small
- Samneh or ghee3 tbsp
- Bay leaf1
- Cinnamon stick1 small
- Ground caraway1 1/2 tsp
- Ground allspice1 tsp
- Ground cinnamon1/2 tsp
- Ground cumin1/4 tsp
- Black pepper1/2 tsp
- Salt1 1/2 tsp, or to taste
- Water5 cups
Method
- Drain the soaked chickpeas and place them in a pot with the chicken, quartered onion, bay leaf, cinnamon stick, 1/2 teaspoon salt, and water.
- Bring to a boil, skim the foam, then reduce to a gentle simmer and cook for 45 to 60 minutes, until the chicken and chickpeas are tender.
- Remove the chicken and chickpeas, strain the broth, and discard the onion, bay leaf, and cinnamon stick; reserve the hot broth.
- When cool enough to handle, pull the chicken into large pieces or leave it on the bone, as preferred.
- In a wide pot, melt 1 tablespoon samneh over medium heat and sauté the pearl onions until lightly golden.
- Add the cooked chickpeas, ground caraway, allspice, ground cinnamon, cumin, black pepper, and remaining salt, then stir for 1 minute until fragrant.
- Add 2 cups of the reserved broth to the onions and chickpeas and simmer gently for 15 minutes, keeping it saucy.
- In a separate heavy pot, melt the remaining 2 tablespoons samneh and toast the moghrabieh pearls for 3 to 4 minutes, stirring until glossy and lightly nutty.
- Add about 1 1/2 cups hot reserved broth to the moghrabieh, cover, and simmer over low heat for 15 to 20 minutes, stirring occasionally and adding more broth as needed until the pearls are tender but not mushy.
- Taste the moghrabieh and sauce for salt and spice, then warm the chicken pieces in the chickpea and onion sauce.
- Serve the moghrabieh pearls on a shallow platter or bowl, top with chicken, chickpeas, and pearl onions, and spoon extra spiced broth over the top.
Common questions
Can I substitute moghrabieh pearls with another ingredient if I can't find them?
Couscous, Israeli couscous, or large pearl barley can work in a pinch, but the texture will change. Cook them separately and add at the end so they stay distinct and don't turn mushy.
How long does moghrabieh take from start to finish?
Plan on about 1.5 to 2 hours total, plus overnight soaking for the chickpeas. The chicken and chickpeas usually need 45 to 60 minutes, and the moghrabieh pearls add another 15 to 20 minutes.
What are the most common mistakes when cooking moghrabieh?
The biggest mistakes are under-seasoning the broth, boiling the chicken too hard, and overcooking the pearls. Keep the simmer gentle, reserve enough broth for sauciness, and taste before serving so the spices stay balanced.
How should I store leftover moghrabieh, and can I freeze it?
Store leftovers in the refrigerator for up to 3 to 4 days. Freeze the chicken, chickpeas, and broth separately if possible; the pearls can soften after thawing, so add fresh-cooked pearls when reheating for the best texture.
What should I serve with moghrabieh?
Serve it hot as a main dish with a simple cucumber, tomato, and herb salad or pickled vegetables. A squeeze of lemon on top brightens the rich broth, and plain yogurt on the side also works well.