This WARM Chicken Stew Is Made With Whole Onions

We're making a unique Lebanese dish Moghrabieh, which features GIANT couscous, in a warmly spiced chicken stew. It's fantastic for cold evenings, and is packed with loads of delicious flavours. ___ 🙌 Support the Channel 🙌 If you enjoy our recipes and want to help us make more, then consider becoming a Patron or supporting us on Ko-Fi. You can get your name in the video credits, view videos pre release, as well as access to our discord server   / middleeats   https://ko-fi.com/MiddleEats ___ 🌍 Stay connected 🌍 You can reach us on instagram, send us photos of any recipes you cook. ➥Instagram   / itsmiddleeats   ___ 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Food Thermometer: https://geni.us/CC34osG Ooni Pizza Oven: https://geni.us/SIhAL Food Processor: https://geni.us/2qQ9bX Smaller food processor: https://geni.us/gtPJ33 Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACRGlass Pyrex Jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a7c: https://geni.us/atNOY3P Tamron 28-75mm F2.8 https://geni.us/0Pe3jm Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referra... ___ 0:00 Intro 0:23 Making the stock 2:33 Preparing the onions 3:26 Cooking the Moghrabieh 5:24 Serving and Taste test ___ Chicken Stock: 1 small chicken (1kg) 2 medium onions 4 garlic cloves 3 bay leaves 10 cardamom pods 1 cinnamon stick 1 tsp black peppercorns 1 Tbsp salt Moghrabieh 750g baby onions 500g Chickpeas Drained (2 cans) 400g Moghrabieh / Giant Couscous 2-3 Tbsp Butter 2 Tbsp oil 1.5 Tbsp Caraway 1/2 Tsp cinnamon 1/2 Tsp Baharat 1/2 Tsp Cumin 1/2 Tsp Black pepper 1/4 Tsp cloves ____ Directions: To make the stock: 1- Add your whole chicken to a stock pot without cutting it, and pour over enough water to completely submerge 2- Turn the heat to high and bring the pot to a boil 3- Once it boils, there should be a layer of floating scum on the surface, continuously remove this with a spoon or ladle until no more remains 4- Add the rest of the ingredients, then turn the heat down to medium. Allow to simmer for 45 minutes 5- When the time is up, remove the chicken. Filter the stock by pouring through a strainer 6- Shred the chicken into large chunks, discarding the bones and skin To make the Moghrabieh: 1- Peel your baby onions then add them to a pan with the oil 2- Saute over medium heat for around 10 minutes, until they have browned all over and partially softened 3- In a pot add the butter, then pour in the maghrabieh and toast for 3-4 minutes 4- Add the spices, then mix well with the maghrabieh. Pour in 2 litres of the chicken stock and turn the heat up to high 5- Bring to a boil, then turn the heat to medium and cover with a lid. Cook for 10-15 minutes, stirring every minute, so that pasta doesn't stick 6- Once the pasta has cooked, drain your chickpeas, and add them to the pot with the onions 7- Cook this for a few more minutes until the stock has thickened slightly and has a velvety texture 8- Ladle into a bowl, then add on chunks of the shredded chicken and serve