Moghrabieh with Chicken is a classic Lebanese comfort dish made with large, chewy pearl couscous, tender chicken, chickpeas, and onions cooked in a fragrant broth seasoned with caraway, cumin, and cinnamon.
Unlike ordinary couscous, Moghrabieh uses unusually large grains with a satisfying, chewy texture. The chicken is cooked first to create a flavorful broth, while the onions and chickpeas are simmered with warm spices. Everything is finally brought together into a hearty family-style meal.
It is especially wonderful for Sunday lunches, family gatherings, and festive occasions.
🍗 Ingredients
For the Chicken
- 1 whole chicken, cut into pieces — about 1.5–2 kg
- 8 cups water
- 1 large onion, quartered
- 2 bay leaves
- 1 cinnamon stick
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Moghrabieh
- 500 g Moghrabieh pearls
- 2–3 tablespoons olive oil
- 3 cups cooked chickpeas
- 300–400 g pearl onions
- 2 teaspoons ground caraway
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- Salt to taste
- 3–4 cups reserved chicken broth
For Serving
- Fresh parsley
- Extra caramelized onions
- Lemon wedges
- Additional broth
- Toasted almonds, optional
- Olive oil
👩🍳 Step-by-Step Recipe
1. Cook the Chicken
Place the chicken pieces in a large pot.
Add the quartered onion, bay leaves, cinnamon stick, salt and black pepper.
Pour in about 8 cups of water, or enough to generously cover the chicken.
Bring to a boil.
As the water heats, skim off any foam that rises to the surface.
Reduce the heat and simmer gently for 35–50 minutes, until the chicken is tender and fully cooked.
The goal is to produce both tender chicken and a flavorful broth.
2. Make the Chicken Broth
Remove the cooked chicken from the pot and set it aside.
Strain the broth if you want a cleaner sauce.
Measure out approximately 3–4 cups for the Moghrabieh sauce and keep the remaining broth warm.
Allow the chicken to cool slightly.
Remove the skin and bones if desired, then separate the meat into large pieces.
🧅 3. Cook the Pearl Onions
Heat olive oil in a large heavy-bottomed pot.
Add the peeled pearl onions.
Cook them over medium-low heat, stirring occasionally.
They should become soft and golden.
For deeper flavor, continue cooking until some of the onions become deep golden brown.
Don't rush this step—the sweetness of the onions balances the earthy spices.
🌿 4. Add the Spices
Add:
- 2 teaspoons caraway
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
Stir for about 30 seconds.
The spices should become fragrant.
Be careful not to burn them.
The combination of caraway and cumin gives Moghrabieh its characteristic Lebanese flavor.
🫘 5. Add the Chickpeas
Add the cooked chickpeas to the onions.
Stir gently until the chickpeas are coated with the seasoned oil.
Cook for approximately 2–3 minutes.
🍲 6. Add Chicken Broth
Pour in about 3–4 cups of the reserved chicken broth.
Bring the mixture to a gentle simmer.
Taste and adjust the salt.
Let the chickpeas and onions simmer in the broth for about 10–15 minutes.
This allows the spices to infuse the broth.
⚪ 7. Cook the Moghrabieh Pearls
Cook the Moghrabieh pearls according to the package instructions.
Depending on the product, they can be boiled in salted water or broth until tender.
The finished pearls should be:
Tender on the outside + pleasantly chewy in the center.
Avoid overcooking.
Drain the pearls well.
Toss them with a little olive oil to prevent sticking.
🍗 8. Warm the Chicken
Add the cooked chicken pieces to the spiced onion and chickpea mixture.
Allow everything to simmer gently for about 5 minutes.
You don't need to cook the chicken again; you're simply allowing it to absorb some of the spiced broth.
🍽️ 9. Assemble the Moghrabieh
Place the cooked Moghrabieh pearls on a large serving platter.
Spoon the chickpeas and onions over the pearls.
Arrange the chicken pieces generously on top.
Pour a little of the spiced broth over everything.
Finish with fresh parsley and the remaining caramelized onions.
Serve the extra broth in a separate bowl.
🍋 What to Serve With Moghrabieh
Moghrabieh is already a complete meal, but traditional accompaniments make it even better.
Pickles
Serve Lebanese pickled vegetables on the side. Their acidity cuts through the richness of the chicken and broth.
Fresh Salad
A simple salad of:
- Tomato
- Cucumber
- Parsley
- Mint
- Lemon juice
- Olive oil
provides freshness.
Lemon
A small squeeze of fresh lemon over the finished dish adds brightness.
Extra Broth
Don't skip this.
A bowl of the spiced broth allows diners to add more liquid to their portion.
⭐ Tips for Perfect Moghrabieh
Use homemade chicken broth
The broth is the foundation of the dish. Homemade broth gives a much deeper flavor.
Don't overcook the pearls
Moghrabieh should have a noticeable chewy texture.
Caramelize the onions slowly
Deeply golden onions bring sweetness and complexity.
Don't overdo the cinnamon
Cinnamon should provide a subtle warmth rather than dominate the dish.
Keep the broth separate
If you're serving later, keep some broth separate from the Moghrabieh pearls. This prevents them from becoming soggy.
🧊 Make-Ahead and Storage
You can prepare the chicken, broth, onions and chickpea sauce a day ahead.
Store them refrigerated in airtight containers.
Cook the Moghrabieh pearls closer to serving time.
For leftovers, store the pearls and sauce separately whenever possible.
To reheat, warm the chicken and sauce gently and add a little broth to the pearls before reheating.
❤️ A Lebanese Family-Style Meal
Moghrabieh with Chicken is at its best when served generously on a large platter.
The pearl couscous provides a satisfying chewy base, while the chicken brings richness, the chickpeas add creaminess, and the onions contribute sweetness. Caraway, cumin and cinnamon tie everything together with a distinctive Middle Eastern aroma.
The final dish should be fragrant, hearty, richly spiced but not overwhelmingly spicy, and moist without becoming soupy.
For the best result, take your time with the chicken broth and onions—those two components provide much of the depth that makes a memorable Moghrabieh.
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