Chicken Mograbieh is one of Lebanon's most beloved traditional dishes — a hearty, soul-warming meal made with large pearl couscous (mograbieh), tender whole chicken pieces, pearl onions, and chickpeas, all simmered in a fragrant broth spiced with caraway and cinnamon.
Ingredients
- 1 whole chicken, cut into pieces
- 500g mograbieh (large pearl couscous)
- 200g pearl onions, peeled
- 1 can chickpeas, drained
- 2 cinnamon sticks
- 1 tsp caraway seeds
- Salt and pepper to taste
- Fresh parsley for garnish
Method
- Boil the chicken in salted water with cinnamon and caraway until fully cooked. Reserve the broth.
- In a separate pot, cook the mograbieh in the chicken broth until tender.
- Sauté the pearl onions until golden, then add the chickpeas.
- Plate the mograbieh, top with chicken pieces, onions, and chickpeas.
- Ladle warm broth over the dish and garnish with fresh parsley.
Serve hot and enjoy this timeless Lebanese classic!
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