First Show - Moghrabieh - Deftiger arabischer Eintopf mit Hähnchen aus dem Lebanon S1|E1

Hello and welcome to our cooking show, COOKING COUPLE! We're so glad you're here :) We are Mo & Fiona. A German-Lebanese couple living in Dubai with our two children. We love to eat and cook, and from now on, we'll be sharing our passion with you here in our YouTube cooking show. Mo is an incredibly talented cook, especially when it comes to Arabic cuisine. He'll provide you with lots of fantastic recipes from Arabic cuisine, introduce you to it in more detail, and even teach you a little Arabic here and there. I'm more responsible for the international dishes and especially enjoy being inspired by food and restaurant visits. So, in our show, we'll also be cooking some dishes that we usually only know from restaurants but don't want to miss out on at home. ... Our show airs every Sunday at 10:00 AM on my channel @FionaErdmannofficial. By the way, we'll also occasionally invite guests to our shows to cook one of their favorite dishes with us. It'll be exciting, personal, and fun :) We're looking forward to this new journey and hope you'll join us. TODAY'S RECIPE Moghrabieh Ingredients: 1 whole chicken 1 bag of Moghrabieh pearls (you'll need 2-3 cups) You can find the pearls on Amazon or in Turkish and Arab supermarkets. ... 1 can chickpeas 3-4 large onions or about 10 mini onions 2 tablespoons oil (for frying the chicken) 2 tablespoons butter or lard 2-3 bouillon cubes Spices: 2-3 tablespoons cinnamon 1-2 tablespoons salt 1 teaspoon 7-spice (Lebanese 7-spice contains Ceylon cinnamon, pepper, ginger, nutmeg, allspice, coriander, and cloves) 1-2 tablespoons black pepper 3-4 cardamom pods 1-2 cinnamon sticks 3-4 cloves 1-2 bay leaves These spices are also included in the dish, but since I don't like cumin, we omitted it. 1 teaspoon caraway seeds (optional) 1 tablespoon cumin (optional) Step 1 Quarter the onions and fry them in a large pot until golden brown. Next, remove the onions from the pot, add a little more oil, and brown the chicken on all sides until crispy. Now, add the onions back to the pot, along with the cinnamon sticks, ground cinnamon, 7 spices, salt, pepper, cardamom, and vegetable stock cube, along with water. The water should completely cover the chicken. Simmer the chicken over medium heat until it is fully cooked. This usually takes about 45 minutes. Step 2 Carefully remove the chicken from the pot. It's best to place it on a plate, let it cool slightly, and remove all the bones. Reserve the pot of chicken broth. Step 3 Heat the butter or lard in a deep pot. Once the butter or lard has melted, fry the pearls in it. Make sure to stir well and that the pearls are golden brown on all sides. ... Step 4 Now, using a ladle, add a little chicken broth to the pearls, one ladleful at a time, allowing them to absorb it. Keep the heat on medium. Be patient and wait a little while for the broth to reduce. Continue this process until the pearls are soft and have absorbed the flavor of the chicken broth. Now add the chickpeas to the pot along with the remaining broth. Let the entire stew simmer gently for about 30 minutes over low heat. Step 5 Before serving, allow the dish to rest so the pearls have fully absorbed the flavor of the broth. The longer it sits, the better it will taste. You can now serve the Moghrabieh in a deep plate or bowl. Enjoy your meal! Video Overview: 00:00 - Intro 00:32 - Welcome 03:08 - Introduction to the Meal of the Day 03:58 - Ingredients 06:13 - Preparation 20:11 - Personal Conversation 22:02 - A Little Secret About Us 23:21 - Final Steps 24:56 - Tasting 26:15 - Final Result Advertisement: Follow us on our social media accounts: www.instagram.com/cookingcouple www.instagram.com/fionaerdmann www.instagram.com/ichbinmohabibi