This WARM Chicken Stew Is Made With Whole Onions

by Middle Eats
WARM Chicken Stew Made With Whole Onions

WARM Chicken Stew is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

We’re making a unique Lebanese dish Moghrabieh, which features GIANT couscous, in a warmly spiced chicken stew. It’s fantastic for cold evenings and is packed with loads of delicious flavors.

  • WARM Chicken Stew Made With Whole Onions
  • WARM Chicken Stew Made With Whole Onions
  • WARM Chicken Stew Made With Whole Onions
  • WARM Chicken Stew Made With Whole Onions
  • WARM Chicken Stew Made With Whole Onions
  • WARM Chicken Stew Made With Whole Onions
  • WARM Chicken Stew Made With Whole Onions
  • WARM Chicken Stew Made With Whole Onions
  • WARM Chicken Stew Made With Whole Onions
  • WARM Chicken Stew Made With Whole Onions
  • WARM Chicken Stew Made With Whole Onions
  • WARM Chicken Stew Made With Whole Onions

Follow along with the πŸ“ recipes belowπŸ‘‡πŸΎπŸ‘‡πŸΎ

WARM Chicken Stew Made With Whole Onions
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WARM Chicken Stew

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Chicken Stock:

  • 1 small chicken (1kg)
  • 2 medium onions
  • 4 garlic cloves
  • 3 bay leaves
  • 10 cardamom pods
  • 1 cinnamon stick
  • 1 tsp black peppercorns
  • 1 Tbsp salt

Moghrabieh

  • 750g baby onions
  • 500g Chickpeas Drained (2 cans)
  • 400g Moghrabieh / Giant Couscous
  • 2-3 Tbsp Butter
  • 2 Tbsp oil
  • 1.5 Tbsp Caraway
  • 1/2 Tsp cinnamon
  • 1/2 Tsp Baharat
  • 1/2 Tsp Cumin
  • 1/2 Tsp Black pepper
  • 1/4 Tsp cloves

Instructions

To make the stock:

  1. Add your whole chicken to a stockpot without cutting it, and pour over enough water to completely submerge
  2. Turn the heat to high and bring the pot to a boil
  3. Once it boils, there should be a layer of floating scum on the surface, continuously remove this with a spoon or ladle until no more remains
  4. Add the rest of the ingredients, then turn the heat down to medium. Allow simmering for 45 minutes
  5. When the time is up, remove the chicken. Filter the stock by pouring it through a strainer
  6. Shred the chicken into large chunks, discarding the bones and skin

To make the Moghrabieh:

  1. Peel your baby onions then add them to a pan with the oil
  2. Saute over medium heat for around 10 minutes, until they have browned all over and partially softened
  3. In a pot add the butter, then pour in the maghrabieh and toast for 3-4 minutes
  4. Add the spices, then mix well with the maghrabieh. Pour in 2 liters of the chicken stock and turn the heat up to high
  5. Bring to a boil, then turn the heat to medium and cover with a lid. Cook for 10-15 minutes, stirring every minute, so that pasta doesn't stick
  6. Once the pasta has cooked, drain your chickpeas, and add them to the pot with the onions
  7. Cook this for a few more minutes until the stock has thickened slightly and has a velvety texture
  8. Ladle into a bowl, then add on chunks of the shredded chicken and serve
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Chapters
0:00 Intro
0:23 Making the stock
2:33 Preparing the onions
3:26 Cooking the Moghrabieh
5:24 Serving and Taste test

Recipe video


Enjoy

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