Ingredients
- Maghribiya, fresh, frozen or dry1 kilogram
- Small onion, peeled0.5 kilogram
- Chicken thighs, skinless4 pieces
- Chicken breast, skinless2 pieces
- Chickpeas, soaked in water2 cup
Caraway3 tablespoon
Ground Cinnamon1 teaspoon
Seven Spices1 teaspoon
Bay leaves3 pieces
Vegetable Oil4 tablespoon- Spices to taste0
White Pepper0- Salt to taste0
Steps
- 1
Fry the chicken thighs and breasts in one tablespoon of vegetable oil in a pressure cooker over high heat for 3 minutes, then add one whole onion, bay leaves, white pepper, salt, and one liter of water.
3 minRequired Tools:
Pressure Cooker - 2
Seal the pressure cooker and place it over high heat. When steam starts to escape, leave the cooker for 25 minutes, then remove it from the heat and let the steam escape completely before opening.
25 min - 3
Remove the chicken pieces from the cooker and set aside. Retain the chicken broth, making sure to remove the onion and bay leaves and discard them.
5 min - 4
Fry the remaining onion in 2 tablespoons of vegetable oil in a deep pot until golden brown. Add the chickpeas, chicken pieces, and chicken broth (set aside 2 cups of chicken broth for cooking the Maghribiya).
10 minRequired Tools:🍳Deep Pot - 5
Use caraway, cinnamon, seven spices, pepper, and salt to season to taste. Let the mixture boil and simmer until the sauce thickens, then remove from heat.
10 min - 6
In another pot, fry the Maghribiya with one tablespoon of vegetable oil and sprinkle some caraway and salt on top. Add the remaining chicken broth and let the contents cook over high heat until most of the broth evaporates and the Maghribiya is cooked, ensuring it does not dry out. Remove the pot from heat.
10 min - 7
To serve, pour the Maghribiya onto a serving dish and place the chicken pieces on top. Pour the sauce into a deep bowl and set it aside. Then, on a plate, place a portion of Maghribiya topped with a piece of chicken and generously pour sauce over it.
5 min
Nutrition Facts
Carawayper 100gGround Cinnamonper 100gSeven Spicesper 100gBay leavesper 100gVegetable Oilper 100gWhite Pepperper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.