Moghrabieh (Lebanese Pearl Couscous and Chicken Stew) Recipe

Introduction

Moghrabieh is a traditional Lebanese stew featuring tender chicken and pearl couscous in a fragrant, spiced broth. This comforting dish combines warm spices with hearty ingredients for a satisfying meal that’s perfect any time of year.

Ingredients

• 1 tsp Olive oil
• 2 lbs Chicken thighs, bone-in and skin-on (or whole chicken or chicken breasts)
• Salt and black pepper
• 2 Garlic cloves, finely minced
• 2 Bay leaves
• 1 Cinnamon stick
• 1 tsp Baharat (7-Spice)
• 1 tsp Caraway, ground (or substitute with equal parts cumin and fennel)
• 2 cups Pearl onions, peeled
• 1 can Chickpeas, drained
• 1 cup Moghrabieh (Lebanese pearl couscous)
• 1 tsp Salt
• 1 tbsp Butter
• Parsley, chopped (for garnish)
• Lemon juice (for garnish)

Instructions

1. Step 1: Season the chicken thighs generously with salt and black pepper on both sides. In a large pot or Dutch oven over medium-high heat, heat the olive oil. Sear the chicken skin side down for 4-5 minutes until golden brown.
2. Step 2: Flip the chicken thighs. Add the minced garlic, bay leaves, cinnamon stick, baharat, caraway, and pearl onions. Pour in 6 cups of water along with a big pinch of salt. Bring to a boil, then reduce to low heat and simmer. Skim off any foam that appears on the surface.
3. Step 3: After 30 minutes, add the peeled pearl onions and drained chickpeas to the pot. Continue simmering gently.
4. Step 4: After another 15 minutes, remove and discard the bay leaves and cinnamon stick. Carefully take out the chicken thighs and set them aside to cool for 15 minutes.
5. Step 5: Shred the cooled chicken with your hands or forks, discarding the bones and skin. Return the shredded chicken to the pot and keep simmering on low. Taste the broth and adjust seasoning as needed.
6. Step 6: In a separate pot, bring water to a boil. Add the Moghrabieh and cook until tender, about 15-20 minutes. Drain the cooked couscous well.
7. Step 7: Stir the butter into the drained Moghrabieh to season the pearls evenly.
8. Step 8: To serve, combine the buttered Moghrabieh with the chicken broth and shredded chicken. Garnish with fresh chopped parsley and a squeeze of lemon juice for brightness.

Tips & Variations

• For a different flavor, try substituting chicken breasts or a whole chicken. Adjust cooking times accordingly.
• If you can’t find Moghrabieh, large pearl couscous or Israeli couscous can be good alternatives.
• Use equal parts cumin and fennel if you don’t have ground caraway available.
• Adding a handful of toasted pine nuts or almonds on top adds a nice crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the stew if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is Moghrabieh?

Moghrabieh is a Lebanese dish made with pearl couscous, chicken, and aromatic spices cooked together in a savory broth. The pearl-sized couscous is larger than traditional couscous and has a chewy texture.

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas beforehand, as they take much longer to soften. Using canned chickpeas saves time and is convenient for this recipe.

Moghrabieh (Lebanese Pearl Couscous and Chicken Stew) Recipe

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Moghrabieh is a traditional Lebanese stew featuring pearl couscous cooked with tender chicken thighs, aromatic spices, pearl onions, and chickpeas. This comforting dish is simmered slowly to develop deep, rich flavors and is typically served with fresh parsley and a squeeze of lemon juice for brightness.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Lebanese

Ingredients

Scale 1x2x3x

Chicken and Broth

• 1 tsp Olive oil
• 2 lbs Chicken thighs, bone-in and skin-on (or whole chicken or chicken breasts)
• Salt and black pepper, to taste
• 2 Garlic cloves, finely minced
• 2 Bay leaves
• 1 Cinnamon stick
• 1 tsp Baharat (7-Spice)
• 1 tsp Caraway, ground (or substitute with equal parts cumin and fennel)
• 2 cups Pearl onions, peeled
• 1 can Chickpeas, drained
• 6 cups Water
• 1 large pinch of salt

Couscous

• 1 cup Moghrabieh (Lebanese pearl couscous)
• 1 tsp Salt
• 1 tbsp Butter

Garnish

• Parsley, chopped
• Lemon juice, for serving

Instructions

1. Sear Chicken: Season the chicken thighs generously with salt and black pepper on both sides. In a large pot or Dutch oven over medium-high heat, add the olive oil. Place the chicken thighs skin side down and sear for 4-5 minutes until the skin is golden brown.
2. Make Broth: Using tongs, flip the chicken thighs. Add the minced garlic, bay leaves, cinnamon stick, baharat, ground caraway, and pearl onions. Pour in 6 cups of water and bring to a boil. Add a large pinch of salt. Lower the heat to a gentle simmer and skim any foam that rises to the surface.
3. Add Pearl Onions and Chickpeas: After simmering for 30 minutes, add the peeled pearl onions and drained chickpeas to the pot. Continue simmering to allow flavors to meld.
4. Remove Aromatics and Chicken: After an additional 15 minutes, remove and discard the bay leaves and cinnamon stick. Carefully take out the chicken thighs and place them on a plate to cool for 15 minutes.
5. Shred Chicken: Once cooled, shred the chicken using your hands or forks, discarding the bones and skin. Return the shredded chicken to the pot and keep the broth simmering on low. Taste and adjust seasoning as needed.
6. Boil the Moghrabieh: In another pot, bring water to a boil. Add the moghrabieh and cook, uncovered, until tender, about 15-20 minutes. Drain the cooked pearls thoroughly.
7. Season the Moghrabieh Pearls: Stir the butter into the drained moghrabieh until melted and evenly coated.
8. Serve: Combine the buttered moghrabieh with the chicken and broth. Serve garnished with chopped parsley and a squeeze of fresh lemon juice for brightness.

Notes

• For a different protein option, you can substitute chicken breasts or use a whole chicken.
• If you cannot find pearl onions, small shallots can be a suitable substitute.
• Baharat spice can be store-bought or homemade; it typically includes black pepper, paprika, cumin, coriander, nutmeg, and cinnamon.
• Make sure to skim foam off the broth to keep it clear and flavorful.
• Adjust the amount of lemon juice to balance the stew with acidity according to your taste.
• Leftover moghrabieh stew can be stored in the refrigerator for up to 3 days.

Keywords: Moghrabieh, Lebanese pearl couscous, chicken stew, pearl onions, chickpeas, Middle Eastern recipe, comfort food