Moghrabieh (مغربية) — Lebanese Pearl Couscous Stew with Chickpeas and Chicken

• 900 gChicken thighs, bone-in skin-on (about 6 small thighs)
• 1600 mlWater
• 200 gOnion (1 large, quartered)
• 120 gCarrot (1 large, cut into chunks)
• 80 gCelery (2 stalks, cut into chunks)
• 2 leafBay leaf
• 1 stickCinnamon stick (about 7 cm)
• 10 gFine sea salt
• 1 tspBlack pepper
• 360 gPearl couscous (moghrabieh pearls)
• 420 gCooked chickpeas, drained (about 2 cups cooked)
• 30 mlOlive oil (2 tbsp)
• 30 gUnsalted butter (2 tbsp)
• 2 tspCaraway, ground (key traditional spice)
• 1 tspCinnamon, ground
• 1 tspAllspice, ground
• 300 gGreek yogurt, plain
• 6 gGarlic (2 cloves, finely grated)
• 30 mlLemon juice (2 tbsp)
• 30 mlWarm water (to loosen sauce)
• 30 gPine nuts (optional but classic)

Instructions

1. 1

   Make the broth: place the chicken thighs in a pot with 1600 ml water, quartered onion, carrot, celery, bay leaves, and the cinnamon stick. Bring to a gentle boil, skim any foam for a cleaner broth, then reduce to a steady simmer. Cover partially and cook for 35–40 minutes, until the chicken is fully cooked and tender.

2. 2

   Lift the chicken out to a plate and let it cool for 10 minutes so it’s easy to handle. Strain the broth through a fine sieve into a bowl, discarding the vegetables and whole spices, then measure out 1200 ml broth for the stew. If you have less than 1200 ml, top up with water; if you have more, reserve the extra for loosening later.

3. 3

   Debone and shred the chicken into large bite-size pieces, discarding skin if you prefer a lighter stew. Keep the chicken covered so it doesn’t dry out while you build the base. This step ensures the chicken stays tender and distributes evenly through the moghrabieh.

4. 4

   In a wide pot, heat 30 ml olive oil with 30 g butter over medium heat. Add the sliced onions and cook for 12–15 minutes, stirring often, until deeply golden and sweet but not burnt. The browned onions are a signature of moghrabieh and give the stew its savory depth.

5. 5

   Add the pearl couscous to the onions and stir for 3 minutes to lightly toast the pearls. Stir constantly so the couscous coats in the fat and picks up onion flavor without scorching. This toasting step helps the pearls stay distinct and gives a nutty aroma.

6. 6

   Stir in the ground caraway, ground cinnamon, and allspice, and cook for 30 seconds until fragrant. Pour in 1200 ml of the strained broth and bring to a gentle boil while stirring to prevent sticking. Reduce heat to a steady simmer and cook for 20 minutes, stirring every 2–3 minutes so the pearls cook evenly.

7. 7

   Add the drained chickpeas, shredded chicken, and the remaining 6 g salt, then simmer for 10–12 minutes until the couscous is tender and the stew is thick and glossy. If it becomes too thick before the pearls are tender, add reserved broth (or water) in 60 ml increments and keep simmering. Turn off the heat and rest the pot, covered, for 5 minutes so the texture settles.

8. 8

   Make the yogurt sauce: whisk the yogurt with grated garlic, lemon juice, 2 g salt, and 30 ml warm water until smooth and pourable. Let it sit for 5 minutes so the garlic mellows and perfumes the sauce. Keep chilled until serving for the best contrast with the hot stew.

9. 9

   Toast the pine nuts: heat 10 ml olive oil in a small pan over medium-low heat and add the pine nuts. Stir constantly for 2–3 minutes until pale golden, then immediately transfer to a plate to stop cooking. They should be fragrant and crisp, not dark brown.

10. 10

    Serve the moghrabieh hot in a wide bowl, spooning the thick stew so chicken and chickpeas are evenly distributed. Drizzle or dollop the yogurt sauce on top and finish with toasted pine nuts. Let diners mix in the yogurt at the table for a bright, tangy balance to the warm spices.