How to Make Perfect Semolina dough grains with chicken - moghrabieh

Semolina dough grains with chicken - moghrabieh Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

A traditional Lebanese stew of Moghrabieh pearls along with chicken, chickpeas & pearl onions served with a warm cinnamon and caraway spiced chicken Moghrabieh literally translates to "from Morocco." Moghrabieh is both the name of the dough pearls as well as the name of the final dish. Moghrabieh is a traditional Lebanese stew and is a firm family favorite.

Here is the best “Semolina dough grains with chicken - moghrabieh” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Semolina dough grains with chicken - moghrabieh

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

It is also sometimes referred to as semolina flour which tends to be a finer texture It is a VERY soft dough though and it does need to be cooked straight from the fridge.Semolina pudding or semolina porridge is a porridge-type pudding made from semolina, which is cooked with milk, or a mixture of milk and water.It is often served with sugar, cocoa powder, cinnamon, raisins, fruit, or syrup.Moghrabieh Dough with Chicken cuts cooked with Basil Sauce.

Semolina dough grains with chicken - moghrabieh step by step

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..

Moghrabieh keeps very well in the fridge for several days without loss of flavor and can be reheated in the microwave.Serve the moghrabieh with the chicken pieces, chick peas and onions and have the warm sauce available in a.Moghrabieh - semolina dough with chicken.

Freekeh Grains with Pomegranate Seeds, Tomato, Cucumbers and Parsley seasoned with Olive Oil.Learn about semolina in the Kitchen Dictionary - Food.com: Talk with your mouth full.When hard wheat is ground, the endosperm–the floury part of the grain–is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the.I really enjoy breads made with Semolina flour…probably because of the creamy color and nutty flavor it gives breads and pizzas.I added white sesame seeds to the dough and sprinkled black sesame seeds on the outside because I ran out of white sesame seeds.