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Chicken Moghrabieh Risotto

Chicken Moghrabieh Risotto – Recipe

Moghrabieh is large pearl couscous made from wheat semolina and used widely in Lebanese cooking. A great idea for an interesting twist on traditional Arborio rice-based risotto.

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Ingredients per serve

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Chicken Broth

Moghrabih Risotto

  • Olive oil 100.0 ml
  • Onion 250.0 g
  • Carrot 200.0 g
  • Cloves garlic 4.0 x
  • Cinnamon quills 2.0 x
  • Star anise 4.0 x
  • caraway seeds 2.0 g
  • Moghrabih (pearl cous cous) 1.0 kg

Moghrabieh is large pearl couscous made from wheat semolina and used widely in Lebanese cooking. A great idea for an interesting twist on traditional Arborio rice-based risotto.

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Preparation

  1. Chicken Broth

    • Combine KNORR Chicken Booster and KNORR Intense Flavours Umami with 2 L of warm water. Bring to the boil then add chicken. Reduce heat and poach chicken until just cooked through then remove from broth and set aside. Keep broth warm.

  2. Moghrabih Risotto

    • Heat oil in a large pan over medium heat. Add chopped onion, chopped carrot and garlic and cook until vegetables are just tender. Add spices and moghrabih and stir to coat and fully combine. Cook for 2-3 minutes. 
    • Gradually add broth to pan, stirring between additions. Moghrabih should be tender with nearly all the broth absorbed. Add extra boiling water if needed.

  3. To Serve

    • Shred poached chicken and fold through risotto. Cook for another 2-3 minutes then serve garnished with micro herbs.

  4. Tip

    • Moghrabih can be found at middle eastern grocery stores.
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