Moghrabieh with Chicken

MAKES 6 SERVINGS

Moghrabieh, known as “Lebanese couscous,” is paired here with juicy, pan-seared chicken and pearl onions, and seasoned with toasty cinnamon and sweet cloves. This traditional Middle Eastern dish is rich in vitamins and minerals and is a comforting way to warm up on a winter night.

INGREDIENTS

1 (2–3 pound) whole chicken
3 teaspoons salt, divided
1 teaspoon black pepper, divided
1 teaspoon Lebanese seven-spice blend
¼ cup plus 2 tablespoons extra-virgin olive oil, divided
2 garlic cloves
1 (2-inch) cinnamon stick
2 bay leaves
1 teaspoon whole cloves
2 cups peeled pearl onions
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 (15-ounce) can chickpeas, drained and rinsed
2 cups dry moghrabieh

INSTRUCTIONS

1. Sprinkle the chicken with 1 teaspoon of the salt, ½ teaspoon of the pepper, and the seven-spice blend.
2. Heat 2 tablespoons of the olive oil in a large Dutch-oven pot over medium-high heat.
3. Add the chicken, breast side down, and cook for 4 minutes, until golden brown.
4. Turn the chicken over and cook for 4 minutes more, until golden on both sides.
5. Add enough water to cover the chicken, then add the garlic, cinnamon stick, bay leaves, and cloves.
6. Cook the chicken uncovered for 30 minutes, removing any fat that rises to the surface with a spoon.
7. After 30 minutes, add the pearl onions, stir to combine, and cook the chicken for another 15 minutes.
8. Whisk the cinnamon, cumin, and remaining ½ teaspoon pepper together in a bowl. Set aside one-quarter of the cinnamon mixture.
9. Add the remaining three-quarters of the spice mixture and the chickpeas to the chicken.  Cook for another 10 minutes, then add the remaining 2 teaspoons salt.
10. Fill another pot with water and bring to a boil over medium-high heat. Add the dry moghrabieh and cook for 15–20 minutes, until tender.
11. Place the moghrabieh over medium-low heat and cook, stirring, for 3–4 minutes, until fluffed up.
12. Drain the moghrabieh, then return it to the pot and add the remaining ¼ cup olive oil and the reserved seasoning mixture.
13. Add a few ladles of the chicken broth to the moghrabieh and continue to cook for 7–10 minutes more, allowing the pearl couscous to absorb the chicken flavor
14. Divide the moghrabieh between six serving bowls, adding a few ladles of the chicken broth. Add some of the chicken, onions, and chickpeas to the moghrabieh in each bowl. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here