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Restaurants›Zatar Lebanese Tapas & Bar›Moghrabiyeh Recipe

Moghrabiyeh Recipe

Name: Zatar Lebanese Tapas & Bars Moghrabiyeh Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 kg whole chicken; 3 tbs olive oil; 4 count garlic cloves, minced; 1 count lemon, zested and juiced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 0.25 tsp ground cinnamon; 1.5 tsp salt; 0.75 tsp black pepper; 2 tbs fresh parsley, chopped; 1 count onion, quartered; 1 count carrot, cut into 2–3 pieces; 150 ml water or low-sodium chicken stock (for roasting pan); 400 g moghrabiyeh pearls (large pearl couscous / ptitim); 2 tbs olive oil; 1 tbs butter; 1 count onion, finely chopped; 1 count garlic clove, minced; 700 ml chicken stock or water; 1 tsp salt; 0.5 tsp ground allspice; 0.25 tsp ground cinnamon; 50 g toasted pine nuts or slivered almonds; 3 tbs fresh cilantro or parsley, chopped; 4 count lemon wedges (to serve)

Inspired by Zatar Lebanese Tapas & Bar

Time1h 30m

Serves4

roasted chicken with a side of couscous

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Ingredients

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Roasted Chicken

2.2 lb (1 kg) whole chicken

3 tbs olive oil

4 count Garlic cloves, minced

1 count lemon, zested and juiced

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Smoked paprika

1/4 tsp Ground cinnamon

1 1/2 tsp Celtic sea salt

3/4 tsp black pepper

2 tbs Fresh parsley, chopped

1 count onion, quartered

1 count carrot, cut into 2–3 pieces

5/8 cup (150 ml) water or low-sodium chicken stock (for roasting pan)

Moghrabiyeh (Large Couscous) Side

14 1/8 oz (400 g) moghrabiyeh pearls (large pearl couscous / ptitim)

2 tbs olive oil

1 tbs Butter

1 count Onion, finely chopped

1 count garlic clove, minced

2.96 cup (700 ml) chicken stock or water

1 tsp Celtic sea salt

1/2 tsp ground allspice

1/4 tsp Ground cinnamon

1 3/4 oz (50 g) toasted pine nuts or slivered almonds

3 tbs fresh cilantro or parsley, chopped

4 count lemon wedges (to serve)

Method

Roasted Chicken

Preheat and prepare

Preheat oven to 200°C (400°F). Remove giblets from the chicken if present and pat the chicken dry with paper towels.

Make spice paste

In a small bowl combine 3 tbs olive oil, minced garlic, lemon zest and juice, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, black pepper and chopped parsley. Mix until a smooth paste forms.

Rub the spice paste all over the chicken—under the skin of the breasts and thighs where possible and on the outside. Tuck the wing tips under and tie the legs with kitchen twine if desired.

Place the quartered onion and carrot pieces in the bottom of a roasting pan. Set the chicken on top of the vegetables, breast side up. Pour 150 ml water or low-sodium chicken stock into the pan to keep drippings from burning.

Roast in the preheated oven for 20 minutes at 200°C (400°F), then reduce oven temperature to 180°C (350°F). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 75°C (165°F), about 40–55 more minutes depending on chicken size (total roast time ~60–75 minutes). Baste once halfway with pan juices if desired.

When cooked, remove chicken from oven and transfer to a cutting board. Tent loosely with foil and rest for 10–15 minutes before carving. Reserve pan juices for serving or to moisten the moghrabiyeh if desired.

Moghrabiyeh (Large Couscous) Side

Toast pearls

While the oven is heating or after you put the chicken in, heat a large wide skillet or saucepan over medium heat. Add 2 tbs olive oil and 1 tbs butter. When the butter melts, add the moghrabiyeh pearls and toast, stirring frequently, until they are golden and fragrant, about 6–8 minutes.

Sauté aromatics

Push the toasted pearls to the side and add the chopped onion and minced garlic to the pan. Sauté until translucent and soft, about 4 minutes. Mix together with the pearls.

Simmer

Add 700 ml hot chicken stock or water to the pan, then season with 1 tsp salt, 1/2 tsp allspice, and 1/4 tsp cinnamon. Stir once, bring to a gentle boil, then reduce heat to low and cover tightly. Simmer until pearls are tender and have absorbed the liquid, about 12–15 minutes. If the liquid is fully absorbed but pearls are still slightly firm, add up to 60 ml more hot water, cover and cook a few minutes longer.

Remove from heat and let rest, covered, for 5 minutes. Fluff the moghrabiyeh with a fork, then stir in the toasted pine nuts or almonds and chopped cilantro or parsley. If you reserved pan juices from the roasted chicken, spoon a few tablespoons over the couscous for additional flavor.

Taste and adjust seasoning, adding more salt, pepper or a squeeze of lemon juice as needed. Serve the carved roasted chicken over or alongside a generous mound of moghrabiyeh with lemon wedges on the side.