Name: Maftoul (Moghrabieh)
Yield: 7
Ingredients: 2 whole chickens (each 1.2 kg); 2 yellow onions; 8 cloves; 3 (3-inch) cinnamon stick; 4 cardamom pods; 1 carrot, halved; 3 bay leaves; 4 litre water; 4 large yellow onions; 1 tbsp olive oil; 2 tbsp butter; 2 tsp salt; 2 tsp cinnamon; 2 tsp ground carawy; 2 tsp salt; 1 tsp pepper; 2 tsp caraway; 2 tsp cinnamon; 4 tbsp olive oil; Juice of 1 lemon; 1 tsp pepper; 1 tsp cinammon; 1 tsp carawy; 2 tsp salt; 5 cups cooked chickpeas; 2 cups aquafaba; 20 pearl onions; 2 tbsp butter; 2 tsp sugar; 1 cup water

Instructions

Preheat the oven to 375F.
To make the chicken stock, in a stock pot, combine the prepared chicken, bay leaves, cinnamon stick, onion (with cloves in them), and carrot. Cover with the water. Bring to a full boil over high heat, skimming off the foam as needed. Reduce the heat to medium, partially cover the pan, and cook on a rolling boil for 25 minutes. Carefully transfer the chicken to a roasting pan, and set aside. Increase the heat to medium-high, and cook the stock for 35 minutes, until reduced by almost half. Discard the bay leaf, cinnamon stick, and aromatics. Pour the mixture through a fine-mesh sieve into a clean pot. Set aside, keeping warm. This should yield 10 to 11 cups of stock.
Season both sides of the chicken in the roasting pan with the salt, pepper, caraway, and cinnamon. Squeeze the lemon evenly over the chicken, and then drizzle over the oil. Bake in the preheated oven until golden brown, 25 to 30 minutes.
To caramelize the pearl onions, in a medium saucepan over medium-high heat, add the pearl onions, season with salt and sugar and add butter with some of the water. Cover with wax paper and let cook for 15 to 20 minutes. Lift the wax paper and check to make sure its caramelizing evenly, add more water if necessary. Season with salt, pepper, cinnamon and caraway. Once caramelized, set aside.
In a large pot over medium heat, melt the remaining butter in the remaining oil. Add the yellow onions, and cook, stirring occasionally, until translucent and slightly golden, 12 to 14 minutes. Stir in the chickpeas with salt, pepper, cinnamon and caraway. Cook until fragrant, 4 to 5 minutes. Pour in the aquafaba and 6 cups of the prepared stock.
Increase the heat to high, and bring the mixture to a boil. Reduce the heat to medium, and cook for 25 minutes to let the flavours meld.
To cook the couscous, in a large saucepan over medium-high heat, melt the butter in the oil. Add the couscous, and cook, stirring frequently, until the couscous is well coated in oil and sizzling, 4 to 5 minutes. Stir in the salt, pepper, cinnamon, and caraway, and cook for 2 minutes. Pour in the stock. Bring the mixture to a boil, and then reduce the heat to low. Cover and simmer until the couscous has absorbed all of the stock and is tender, 15 to 18 minutes.
Divide the couscous evenly among serving bowls. Cover each serving with the sauce. Top with pieces of chicken.

Maftoul (Moghrabieh)

Maftoul (Moghrabieh)

Ingredients

Instructions

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