Ingredjenti
- Couscous or fine muftool1 kilogram
- Chicken breasts8 pieces
Saqajn tal-pulcinell8 pieces- Small onion, finely chopped2 kilograms
Ċiċri mqadded1 cup
Żejt vegetali0.3 cup
Kurkuma1 teaspoon
Speċijiet0.5 teaspoon
Bżar iswed0.5 teaspoon
Salt1 teaspoon
Passi
- 1
To prepare this dish, it is preferable to use a pot designated for cooking muftool or couscous.
recipe.minutesGħodda meħtieġa:🍳Pot designated for cooking muftool - 2
In a large pot, sauté the onion with the chicken pieces in oil and add the spices, turmeric, salt, and pepper. (You can sauté in two batches if the pot cannot accommodate all the chicken pieces at once). Once the chicken starts to brown, cover it with water and boil until cooked.
recipe.minutesGħodda meħtieġa:🍳Large pot - 3
Place a strainer over the pot used for the chicken, ensuring it is the same size as the pot. Then place the muftool in the strainer and leave it to steam over the chicken broth, stirring occasionally. The muftool should be covered with the lid of the couscous pot or aluminum foil.
recipe.minutesGħodda meħtieġa:
Strainer - 4
When the chicken is nearly cooked, add the chickpeas to boil with the broth.
recipe.minutes - 5
Remove the chicken from the pot and strain the onion and chickpeas from the broth, keeping the broth aside.
recipe.minutes - 6
To serve, place the cooked muftool in a tray, cover it with half a cup of chicken broth, and place the onion and chickpea mixture on top, followed by the chicken.
recipe.minutes - 7
Place the remaining chicken broth in a dish to be added as needed when eating.
recipe.minutes - 8
Serve hot.
recipe.minutes
Fatti tan-Nutrizzjoni
Saqajn tal-pulcinellgħal kull 100gĊiċri mqaddedgħal kull 100gŻejt vegetaligħal kull 100gKurkumagħal kull 100gSpeċijietgħal kull 100gBżar iswedgħal kull 100gSaltgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.