Moghrabieh Chicken Stew
20 ingredients · from Middle Eats
Ingredients
- 1 kilogram Small chicken
- Loads (for stock) Water
- 2 or 4 chopped in half Medium onions
- 4 Garlic cloves
- 3 Bay leaves
- 1 small Cinnamon stick
- 10 Cardamom pods
- 1 teaspoon Black peppercorns
- 1 tablespoon Salt
- 750 grams Small onions (pickling/baby)
- 3 tablespoons Olive oil
- 400 grams Maghrabieh pasta
- 2 to 3 tablespoons Butter
- 1 and a half tablespoons Ground caraway
- half a teaspoon Cinnamon (bakarat/seven spice)
- half a teaspoon Ground cumin
- half a teaspoon Black pepper
- a quarter teaspoon Cloves
- 2 liters Chicken stock (filtered)
- 500 grams Cooked chickpeas
Method
The step-by-step method for this recipe is part of Foodle Pro — along with 3498 other recipes, offline access, and a library you share with your family.
Watch the original: “Moghrabieh Chicken Stew” by Middle Eats. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.