Step-by-Step Guide to Make Homemade Semolina dough grains with chicken - moghrabieh
Hey everyone, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Quick Semolina dough grains with chicken - moghrabieh. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Semolina dough grains with chicken - moghrabieh, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Semolina dough grains with chicken - moghrabieh delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Semolina dough grains with chicken - moghrabieh is 6 persons. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Semolina dough grains with chicken - moghrabieh estimated approx 50 minutes.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Semolina dough grains with chicken - moghrabieh using 15 ingredients and 7 steps. Here is how you cook that.
Moghrabieh are semolina dough grains. They are cooked with chicken broth and served with chicken pieces on top. A great get-together dish!
Ingredients and spices that need to be Prepare to make Semolina dough grains with chicken - moghrabieh:
- 1 kg moghrabieh, fresh, frozen or dried
- 4 skinless chicken thighs
- 2 skinless chicken breasts
- 2 cups canned chickpeas
- 500 g small onions, peeled
- 7 tablespoons vegetable oil
- 3 tablespoons olive oil
- 1 tablespoon caraway
- 1 teaspoon cinnamon
- 1 tablespoon cumin
- 3 bay leaves
- 2 cinnamon sticks
- 1/4 teaspoon black pepper
- 2 teaspoons salt
- 1/4 teaspoon white pepper
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.
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