Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, semolina dough grains with chicken - moghrabieh. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Some pasta shapes are traditionally made with an eggless, semolina-based dough rather than the standard egg pasta used in much of Italian cooking. Moghrabieh refers to both the grains and the finished dish. Moghrabieh keeps very well in the fridge for several days without loss of flavor and can be reheated in the microwave.
Semolina dough grains with chicken - moghrabieh is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Semolina dough grains with chicken - moghrabieh is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have semolina dough grains with chicken - moghrabieh using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Semolina dough grains with chicken - moghrabieh:
- Prepare 1 kg moghrabieh, fresh, frozen or dried
- Prepare 4 skinless chicken thighs
- Prepare 2 skinless chicken breasts
- Take 2 cups canned chickpeas
- Make ready 500 g small onions, peeled
- Get 7 tablespoons vegetable oil
- Prepare 3 tablespoons olive oil
- Take 1 tablespoon caraway
- Make ready 1 teaspoon cinnamon
- Take 1 tablespoon cumin
- Prepare 3 bay leaves
- Get 2 cinnamon sticks
- Make ready 1/4 teaspoon black pepper
- Make ready 2 teaspoons salt
- Make ready 1/4 teaspoon white pepper
Combine the chicken stock or water in a pan with the cinnamon quill, cloves and star anise. Bring to the boil and add the moghrabieh. We make this pasta dough and it turns out perfectly every time. We use the food processor for the dough and a manual crank pasta machine for the noodles.
Instructions to make Semolina dough grains with chicken - moghrabieh:
- In a deep pan, fry the chicken thighs and breasts with 4 tablespoons of vegetable oil for 2 min. Add 1½ liters water, one whole onion, the bay leaves, cinnamon sticks, caraway, cinnamon powder, cumin, some pepper and salt.
- Cover and cook until chicken is well done. Remove chicken pieces and set aside. Strain the chicken broth and reserve.
- In a deep pot, fry the moghrabieh with 3 tablespoons of olive oil until golden. Sprinkle with some caraway, cinnamon and salt.
- Boil 1 liter of water then add it to the moghrabieh and let it cook for 10 min only. Remove from heat, drain the half-cooked moghrabieh from its water and set it aside.
- Fry the whole onions in a cooking pot with the 4 tablespoons of oil until they turn golden.
- Add in the moghrabieh, chickpeas and enough chicken broth to cover the ingredients. Place pot on high heat and let it simmer with the lid on until most of the broth has been absorbed by the moghrabieh. Make sure not to totally dry the moghrabieh. Remove from heat and add more seasoning if needed.
- To serve, place the moghrabieh in a serving dish and arrange the chicken pieces on top. Pour the rest of the chicken broth in a bowl and add to your dish according to taste.
Semolina - ground wheat - is the quiet achiever at the heart of these sweet and savoury bakes. These grained-up bowls of goodness keep breakfast interesting with special little touches like coffee syrup Raschiatelli, also known as cavatelli, are made from an eggless dough rolled into little shells. Moghrabieh Dough with Chicken cuts cooked with Basil Sauce. Freekeh Grains with Pomegranate Seeds, Tomato, Cucumbers and Parsley seasoned with Olive Oil. The dough is rolled out and cut into sun and moon shapes.
So that’s going to wrap it up with this special food semolina dough grains with chicken - moghrabieh recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
