Moghrabieh (Pearl Couscous with Chicken, Chickpeas and Shallots)

Ingredients

• 1000 g skinless chicken thighs, bone-in
• 1 onion
• 1 cinnamon stick
• 2 bay leaves
• 12 shallots
• 40 g butter
• 300 g giant couscous
• 2 tsp ground caraway
• 1 tsp ground cinnamon
• 400 g tinned chickpeas

Method

1. 1

   Put the chicken thighs in a large pan with the halved onion, cinnamon stick, bay leaves, 1 tsp salt and 1.2 litres water. Bring to the boil, skim, then simmer for 30 minutes until the chicken is cooked through with no pink at the bone. Lift out the chicken and strain the broth.

2. 2

   Meanwhile, cover the shallots with boiling water for 2 minutes to loosen the skins, then peel. Melt 25g butter in a large pan over a medium heat and fry the shallots for 10 minutes until golden.

3. 3

   Add the giant couscous to the shallots and stir for 2 minutes to toast, then add the caraway and ground cinnamon. Pour in 750ml of the hot broth and the drained chickpeas and simmer, stirring often, for 10-12 minutes until the couscous is tender, adding more broth if it gets dry; it should be loose and saucy.

4. 4

   Pull the chicken off the bones in large pieces and fry in the remaining butter in a frying pan for 3-4 minutes until golden at the edges.

5. 5

   Spoon the moghrabieh into bowls, top with the chicken and a little hot broth, and serve straight away.