Moghrabieh

This is my mama’s recipe. And if you ever ask me what’s my absolute favourite dish, I would tell you it’s this one.

What you need:

1 whole chicken

About 2 liters of water

1 fresh ginger

2 cinnamon sticks

4 pepper corns

1 bay leaf

1 whole onion

2 cardamom pods

2 tsp salt

2 tbsp butter

4 onions, cut julienne style

8 mini onions

1.5 tbsp Moghrabieh spices

1 can chickpeas

1 tbsp butter

2 cups fresh Moghrabieh

Dash of cinnamon powder

Place 2 liters of water in a large pan and add the chicken. Once it starts boiling remove the extras that come out of it and add the ginger, cinnamon sticks, pepper corns, bay leaf, onions cut into quarters, and cardamom pods. Boil for about an hour until chicken is cooked. Remove the chicken from the broth as well as all the thick spices and discard the spices. In a separate pan, melt 2 tbsp butter and stir fry the onions until very golden. (this is the secret to the success of the recipe – if you don’t stir fry them enough the taste will be bland). Add them to the chicken stock with the shredded chicken, chickpeas, salt and Moghrabieh spices. Boil on low fire for about 15-20 minutes.

In a separate pan, melt 2 tsbp butter and gently toss the moghrabieh. Add dash of cinnamon powder.

Enjoy!