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Chicken Moghrabieh Risotto

Chicken Moghrabieh Risotto – Recipe

This recipe puts an interesting twist on the traditional arborio rice-based risotto by using moghrabieh, which is a large pearl couscous made from wheat semolina. Larger than regular couscous, moghrabieh is a staple in Lebanese cooking.

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Ingredients per serve

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What you need

This recipe puts an interesting twist on the traditional arborio rice-based risotto by using moghrabieh, which is a large pearl couscous made from wheat semolina. Larger than regular couscous, moghrabieh is a staple in Lebanese cooking.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Chicken Broth

    • Combine KNORR Chicken Booster with water, and bring it to a boil.
    • Add the chicken fillets. Reduce the heat and poach chicken until just cooked through.
    • Remove fillets from the broth and set aside. Keep broth warm.

  3. Risotto

    • Heat oil in a large pan over medium heat. Add onions, carrots, and garlic. Cook until the vegetables are just tender.
    • Add the cinnamon, star anise, caraway seeds, and moghrabieh. Stir to coat, and cook for 2–3 minutes.
    • Gradually add chicken broth to pan, stirring in between each pour.
    • Moghrabieh should be tender with nearly all the broth absorbed. Add extra boiling water if needed. Season.

  4. To Serve

    • Shred the poached chicken fillets and fold through risotto. Cook for another 2–3 minutes.
    • Divide into serving bowls and garnish with micro herbs.

  5. Chef's Tip

    • Moghrabieh can be found at Middle Eastern grocery stores.
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