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Chicken Mograbieh
Chicken Mograbieh – Recipes

This mograbieh dish is a hearty and comforting entrée that can be enjoyed before and after fasting. The chicken is boiled with aromatic spices, then shredded and combined with steamed mograbieh, chickpeas, and a rich sauce made from Knorr Professional Demiglace Powder and onion stock. This dish is comforting and cost efficient to prepare in large quantities, making it an ideal addition to Iftar buffets.

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Ingredients

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The chicken

  • Chicken, whole 1.0 pc
  • Water 3.0 l
  • Onion 1.0 pc
  • Carrots 1.0 pc
  • Celery stalk 1.0 pc
  • Bay leaves 2.0 pc
  • Garlic cloves 3.0 pc
  • Cinnamon sticks 5.0 g
  • Black pepper

The onion stock

The sauce demi glace

The mograbieh

This mograbieh dish is a hearty and comforting entrée that can be enjoyed before and after fasting. The chicken is boiled with aromatic spices, then shredded and combined with steamed mograbieh, chickpeas, and a rich sauce made from Knorr Professional Demiglace Powder and onion stock. This dish is comforting and cost efficient to prepare in large quantities, making it an ideal addition to Iftar buffets.

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Preparation

  1. The chicken

    • Boil the chicken in the water along with the spices for 40 min over medium heat
    • Strain the chicken from the liquid.  Let it cool, then shred into large pieces.
    • Strain the stock and set aside and keep the stock for cooking the mograbieh.

  2. The onion stock

    • Sauteed the peeled onions in butter and olive oil the add the sugar, the Knorr demiglace and cover with water.
    • Simmer for 20-30 minutes.  Strain and set the onion stock aside.

  3. The sauce demi glace

    • In a saucepan, combine all the ingredients together and boil until you get the sticky sauce

  4. The mograbieh

    To assemble:  Add the cooked chickpea to the mograbieh , the pearl onions , the shredded chicken on top and finished with the sauce demiglace