Palestinian Muftool

علي جاوحدوChef

Ingredjenti

• Cut chicken
  1 chicken
• 1 kg of local muftool
  1 kg
• 2 large onions
  2 onions
• 1 can of chickpeas or half a kilo soaked and partially boiled
  0.5 kg
• Olive oil or ghee
  0
• Whole spices: cardamom, black pepper, a piece of cinnamon
  0
• Ground spices: 1/2 tsp cumin, 1 tsp caraway (not heaped), 1/2 tsp ground cardamom, 1/2 tsp mixed spice
  0
• Salt
  0
• 1 small onion, finely chopped
  1 onion
• 5 peeled and chopped tomatoes
  5 tomatoes
• 1 Maggi cube
  1 cube
• 1 tbsp tomato paste
  1 tablespoon
• Yogurt for the roasted chicken
  0

Passi

1. 1

   Squeeze half a lemon and season the chicken with a sprinkle of the mentioned spices.

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2. 2

   Heat the oil for deep frying the chicken to a depth of 1 cm and fry the chicken until it is well browned.

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3. 3

   In a pot, slice the two onions and sauté them with a sprinkle of salt, spices, and corn oil or olive oil, then add the chickpeas and sauté with the onions.

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4. 4

   Add the chicken to the onions and chickpeas, then add one liter of boiling water with the Maggi cube, whole spices, a piece of dried lime, a sprinkle of ground spices, and salt. Taste to adjust the broth's flavor, adding more spices or salt as desired.

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5. 5

   Let them boil for about half an hour until the sauce thickens and the chicken is fully cooked.

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6. 6

   To prepare the sauce - slice the onion into wedges and sauté with a little olive oil, a sprinkle of salt, and spices, then add the chopped tomatoes and let them wilt over low heat.

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7. 7

   Now add one liter of chicken broth, tomato paste, the Maggi cube, a sprinkle of ground spices, and salt, and check the taste as desired.

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8. 8

   Let it simmer over low heat until it thickens.

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9. 9

   Prepare a baking tray, place the chicken pieces in it, squeeze half a lemon over them, sprinkle with spices and salt, and brush with yogurt and a sprinkle of olive oil.

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   Baking tray

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10. 10

    Cover it with aluminum foil and place it in the oven at 200 degrees for 45 minutes, then uncover it to brown.

    Għodda meħtieġa:

    Forn

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11. 11

    Prepare the special pot for steaming the muftool (it is a regular pot but instead of a lid, it has a strainer where we place the muftool to steam it).

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    Special pot for steaming muftool

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12. 12

    Put boiling water in the pot and place the muftool in the strainer above the water, leaving it for about 20 minutes until the muftool grains double in size and cook.

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13. 13

    Once the muftool is cooked, season it with a sprinkle of spices and salt.

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14. 14

    Then add 1/4 cup of olive oil and stir it or a large spoon of ghee.

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15. 15

    For serving the muftool, add a good amount of the chicken broth we prepared over the muftool in the tray and boil them together for 5 minutes, then serve on plates with chicken pieces. This step enhances the flavor.

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Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Saltgħal kull 100g

Irmied100 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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