Moghrabiyah with Zaatar Chicken
Featured Recipe by delectable-victuals.blogspot.com
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Added:(3/13/2008)
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Description: Zaatar, to me, in concept, is like Garam Masala: each family, each chef, has their own special proportion of spices so that, despite using the same ingredients, each batch can turn out different. Zaatar is a mixture of thyme, sumac, sesame seeds usually, and possibly some marjoram or fennel. Sumac gives it some tang, and thyme is usually the prominent flavor.
Moghrabiyah (mougrabiya, moghrabieh) is basically pasta: it is made of durum wheat and is usually sold as little round pearls/pellets, aproximately the size of tapioca pearls. It is cooked just like pasta or cous cous, in salted boiling water, until tender.
Moghrabiyah (mougrabiya, moghrabieh) is basically pasta: it is made of durum wheat and is usually sold as little round pearls/pellets, aproximately the size of tapioca pearls. It is cooked just like pasta or cous cous, in salted boiling water, until tender.
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2-3 Chicken Breast, boneless, skinless
1/2 cup Zaatar, (reserve some for rub, rest for cooking)
Salt, to taste
2 tbsps Oil
1 Onion, medium, sliced
1-2 Green Chiles, diced finely
1 Leeks, medium, cleaned and chopped
6-8 Pearl Onion, peeled, whole (optional)
1 cup Yogurt
1/2 cup Moghrabiyah, dry
1 cup Water, or vegetable/chicken stock, hot
toast the moghrabiyah in a pan, and then add it to the measured hot water, and boil on medium low till all water is absorbed and it feels cooked to your taste; or, simply follow the package directions; cover and keep warm
rub the chicken breasts, with some zaatar, add some lemon juice and salt and let it marinate for an hour or so; then cut the chicken breasts into bite-sized pieces
heat 1 Tbsp oil in a pan, sauté the pearl onions (if using) with a pinch of salt and zaatar; set aside
heat 2 Tbsp oil in a pan, add the onions, chilies and leeks, a pinch of salt, and sauté for a bit, then throw in the chicken pieces, add more zaatar and cook till chicken is done; then fold in the yogurt off heat
Serve the zaatar flavored chicken with the moghrabiyah, or rice, or roti.
rub the chicken breasts, with some zaatar, add some lemon juice and salt and let it marinate for an hour or so; then cut the chicken breasts into bite-sized pieces
heat 1 Tbsp oil in a pan, sauté the pearl onions (if using) with a pinch of salt and zaatar; set aside
heat 2 Tbsp oil in a pan, add the onions, chilies and leeks, a pinch of salt, and sauté for a bit, then throw in the chicken pieces, add more zaatar and cook till chicken is done; then fold in the yogurt off heat
Serve the zaatar flavored chicken with the moghrabiyah, or rice, or roti.
This Recipe is by:
delectable-victuals.blogspot.com
delectable-victuals.blogspot.com
delectable-victuals.blogspot.com
delectable-victuals.blogspot.com
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