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Maftoul with Chicken and Chickpea Stew
Maftoul, often called Palestinian couscous, is a hearty and comforting dish featuring hand-rolled wheat pearls cooked in a flavorful chicken broth and served with a rich stew of chicken, chickpeas, and aromatic vegetables. It's a staple in Palestinian cuisine, especially during cooler months.
🧂 Ingrédients
- 1 whole Whole chicken(cut into 4-6 pieces)
- 4 tbsp Olive oil
- 2 medium Yellow onion(1 for broth, 1 for maftoul)
- 6 cloves Garlic(minced)
- 1 tsp Allspice berries
- 2 Bay leaves
- 1 tsp Dill seeds(slightly crushed)
- 2 Cardamom pods
- 1 Cinnamon stick
- 1 tsp Turmeric
- 2 tsp Salt(plus more to taste)
- 1 tsp Black pepper(freshly ground)
- 250 g Maftoul(rinsed and drained (approx. 1.5 cups))
- 750 ml Chicken broth(plus more for cooking maftoul)
- 1 can Chickpeas(15 oz, drained and rinsed)
- 1 tbsp Tomato paste
- 0.5 Lemon(juiced)
- 0.25 cup Parsley(fresh, chopped, for garnish)
👨🍳 Instructions
- 1
Season the chicken pieces with salt and pepper. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken on all sides until browned. Remove chicken and set aside.
💡 Conseils de pro: Searing the chicken adds depth of flavor to the broth. - 2
In the same pot, sauté half of the diced onion until softened. Add minced garlic, allspice berries, bay leaves, crushed dill seeds, cardamom pods, and cinnamon stick. Cook for 1-2 minutes until fragrant.
- 3
Return the chicken to the pot. Add 10 cups of water (or enough to cover the chicken), 1 tsp salt, and turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through. Skim off any foam that rises to the surface.
💡 Conseils de pro: Skimming the foam ensures a clear and clean-tasting broth. - 4
Remove chicken from the pot and set aside. Strain the broth, reserving about 750ml for the stew and 1.5 cups for cooking the maftoul. Discard the solids from the broth.
💡 Conseils de pro: You can shred or keep the chicken pieces whole. - 5
In a separate pot, heat the remaining 2 tbsp olive oil over medium heat. Add the remaining diced onion and sauté until softened and lightly golden. Stir in the tomato paste and cook for 1 minute.
- 6
Add the reserved 750ml chicken broth, drained chickpeas, and the cooked chicken pieces to the pot with the sautéed onions and tomato paste. Bring to a simmer and cook for 15-20 minutes to allow flavors to meld.
💡 Conseils de pro: This forms the flavorful stew that will be served with the maftoul. - 7
While the stew is simmering, prepare the maftoul. In another pot, heat 1 tbsp olive oil over medium heat. Add the rinsed maftoul and toast for 2-3 minutes until lightly golden and fragrant.
💡 Conseils de pro: Toasting the maftoul enhances its nutty flavor and texture. - 8
Pour in the reserved 1.5 cups of chicken broth for the maftoul. Stir, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the maftoul has absorbed the liquid and is tender.
💡 Conseils de pro: Follow package instructions for maftoul if they differ. - 9
Once cooked, fluff the maftoul with a fork. Stir in the lemon juice and chopped parsley. Serve the maftoul on a platter, topped with the chicken and chickpea stew.
💡 Conseils de pro: Garnish with extra parsley if desired.
💡 Conseils de pro
- ✓Authentic maftoul can be found in Middle Eastern grocery stores. If unavailable, pearl couscous or fregola sarda can be used as a substitute.
- ✓The stew can be made ahead of time and reheated.
- ✓Adjust the spices to your preference. Some variations include caraway seeds or a pinch of sugar.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- For a vegetarian version, omit the chicken and use vegetable broth. Add more vegetables like squash, carrots, or zucchini to the stew.
- Some recipes include tomato sauce or paste in the stew for a redder color and tangier flavor.