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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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: Garnish with extra parsley if desired.
đĄ Proffstips
- âAuthentic maftoul can be found in Middle Eastern grocery stores. If unavailable, pearl couscous or fregola sarda can be used as a substitute.
- âThe stew can be made ahead of time and reheated.
- âAdjust the spices to your preference. Some variations include caraway seeds or a pinch of sugar.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.