Recipe of Super Quick Homemade Semolina dough grains with chicken - moghrabieh

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, How to Make Any-night-of-the-week Semolina dough grains with chicken - moghrabieh. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really 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 must first prepare a few components. You can cook Semolina dough grains with chicken - moghrabieh using 15 ingredients and 7 steps. Here is how you can achieve it.

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 Take to make Semolina dough grains with chicken - moghrabieh:

1. 1 kg moghrabieh, fresh, frozen or dried
2. 4 skinless chicken thighs
3. 2 skinless chicken breasts
4. 2 cups canned chickpeas
5. 500 g small onions, peeled
6. 7 tablespoons vegetable oil
7. 3 tablespoons olive oil
8. 1 tablespoon caraway
9. 1 teaspoon cinnamon
10. 1 tablespoon cumin
11. 3 bay leaves
12. 2 cinnamon sticks
13. 1/4 teaspoon black pepper
14. 2 teaspoons salt
15. 1/4 teaspoon white pepper

Steps to make to make Semolina dough grains with chicken - moghrabieh

1. 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.
2. Cover and cook until chicken is well done. Remove chicken pieces and set aside. Strain the chicken broth and reserve.
3. In a deep pot, fry the moghrabieh with 3 tablespoons of olive oil until golden. Sprinkle with some caraway, cinnamon and salt.
4. 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.
5. Fry the whole onions in a cooking pot with the 4 tablespoons of oil until they turn golden.
6. 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.
7. 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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