Moghrabieh (Lebanese Pearl Couscous and Chicken Stew) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season the Moghrabieh Pearls: Stir the butter into the drained moghrabieh until melted and evenly coated.
- 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
