Tomato Moghrabieh With Tomato And Potatoes Recipe | MAGGI® Arabia

Tomato Moghrabieh with Tomato and Potatoes

Try this easy-to-follow authentic Tomato Moghrabieh with Tomato and Potatoes recipe at home. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

Ingredients

  • 2 cubes MAGGI Chicken Stock
  • 4 cups (1000ml) hot water
  • 7 tbs (70ml) vegetable oil
  • 1 medium (125g) onion, finely chopped
  • 300g beef cubes
  • 3 tbs (30g) tomato paste
  • 3 medium (400g) tomatoes, diced
  • 2 tsp (10g) caraway seeds
  • 1 bay leaf
  • 1stick (5g) cinnamon
  • 1 tsp (5g) ground black pepper
  • 2 medium (500g) potatoes, cut into 1cm cubes
  • 1000g chicken with skin, cut each into 8 pieces
  • 16-18 (250g) shallots or very small onions, peeled
  • 2 cups (500ml) water
  • 2 cups (300g) dried moghrabieh

How to Prepare

  1. Dissolve MAGGI Chicken Stock in 1000ml hot water and set aside.
  2. Heat 2 tablespoons of oil in a pot. Sauté potato cubes until golden brown, remove and set aside to drain excess oil.
  3. Using the same pot, add onions, beef cubes and cook for 7 minutes until lightly golden brown.
  4. Add tomato paste and sauté for an additional 2 minutes.
  5. Add tomatoes, Chicken Stock, caraway, bay leaf, cinnamon stick and black pepper. Cover and cook on low heat for 1½ hours or until the meat is cooked. Remove the meat and reserve the stock.
  6. Meanwhile, place the chicken pieces in an oven tray and roast them for 45 minutes until golden brown.
  7. In a casserole, heat 2 tablespoons of oil, add shallots and cook for 5 minutes. Add the remaining water and cook for 10 minutes until onions are tender. Remove the onions and reserve the stock.
  8. Mix the stock from the meat and from the onions together, adjust the taste with salt and pepper if necessary.
  9. In a large pot, heat the remaining 3 tablespoons of vegetable oil. Add the dried moughrabieh and fry on low heat with constant stirring until grains turn to golden brown.1
  10. Gently pour a cup of stock, stir from time to time until it is completely absorbed. Repeat the step until the moughrabieh is tender, but not too soft. 1
  11. Mix in some of the onions and meat to the mougrabieh grains and remove from heat.1
  12. Pour the remaining stock in a casserole, bring to boil. Add half of the fried potatoes, onions, and the cooked meat, and remove from the heat.

Nutritional Info

No Info

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