Chicken Moghrabieh Recipe | MAGGI® Arabia

Chicken Moghrabieh

Moghrabieh literally means “a dish from the Maghreb”, that is the North African nations around the Mediterranean Sea. A favourite dish of this region, always prepared when family and friends come together.


  • 1 large onion chopped
  • 1 tablespoon Canola oil
  • 6 cups hot water
  • 1 large chicken cut into 8 pieces
  • 1 cinnamon stick
  • 2 cubes MAGGI® Powder Chicken Bouillon
  • 2 tablespoon butter
  • 450 g moghrabieh pasta
  • 2 cups pickled baby onion, drained
  • 1 can cooked chick peas, drained

How to Prepare

  1. In a large pot, sauté onions in canola oil until soft. Add water, chicken, cinnamon stick, caraway seeds and crumble 2 cubes of MAGGI® Powder Chicken Bouillon. Bring to a boil and simmer on medium heat until chicken is fully cooked.
  2. Carefully remove chicken pieces and reserve stock and discard cinnamon stick. Place chicken pieces on a roasting tray with the skin side up, and grill in preheated oven until skin is golden and crispy.
  3. Meanwhile, melt butter in a deep saucepan, add moghrabieh pasta and toss around until slightly golden. Pour the reserved stock 1 cup at a time over the pasta and cook over medium heat until the stock is absorbed and pasta is soft.
  4. Stir in pickled onions and chick peas (reserving some for garnish) into the pasta and cook for an additional 3-4 mins.
  5. Transfer pasta to a serving platter, arrange roasted chicken over and garnish top with reserved chickpeas.

Nutritional Info

No Info

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