Name: Lebanese Caraway Couscous with Chicken (Moughrabiyeh ma Djeaj (mough-ra-bee-yee ma djeaj))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: ⅛ teaspoon ground cinnamon; 1 cup frozen pearl onions; 1½ teaspoon ground caraway; 1 tablespoon butter; 2 tablespoons apple cider vinegar; ½ teaspoon and ⅛ teaspoon ground caraway, divided; ½ teaspoon ground cinnamon; ⅛ teaspoon each of ground caraway and cinnamon for garnish; ¼ teaspoon and ⅛ teaspoon ground cinnamon, divided; 3 cups hot reserved broth; Moughrabiyeh, found in specialty markets or online.; 1 rib celery (cut into 2-inch lengths); 4 teaspoons salt; 1 (3- to 4-inch) stick cinnamon; ½ teaspoon whole black peppercorns; 2 cups diced yellow onion (1 inch); 1½ cups water; 1 cup diced yellow onion (1 inch); 1 (15- or 16-ounce) can garbanzo beans, drained; 2 tablespoons extra-virgin olive oil; 1½ cups moughrabiyeh (Lebanese couscous); 2 cups reserved broth; 3 pounds split chicken breast; ¼ teaspoon salt; 1 teaspoon whole allspice berries; 1 bay leaf

Preparation info

Serves
4

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Lebanese couscous consists of larger dried beads made from flour, salt, and water, like pasta. These flavorful beads are steamed in a rich broth, then mixed with pearl onions and garbanzo beans. Freshly ground caraway and cinnamon complete this dish.

Ingredients

Specialty Ingredients

Moughrabiyeh, found in specialty markets or online.

Method

Prepare Ahead

This dish can be prepared up to 2 days in advance. Refrigerate the items separately until needed. Serve as directed.

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Lebanese Caraway Couscous with Chicken

Moughrabiyeh ma Djeaj (mough-ra-bee-yee ma djeaj)

Ingredients

Specialty Ingredients

Method

Prepare Ahead

Become a Premium Member to access this recipe

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