Monday, January 14, 2013

Tomato Moghrabiah with Potatoes Recipe

Photo: Tomato Moghrabiah with Potatoes Recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Tomato Moghrabiah with Potatoes recipe.  Enjoy the good taste of Arabic Food and learn how to make Tomato Moghrabiah with Potatoes.

Serves: 6 persons
Difficulty: Medium
Cost: Medium

Ingredients

7 tablespoons vegetable oil

1 medium onion or 125 g, finely chopped

300 g lean beef

3 tablespoons tomato paste

3 medium tomatoes or 400 g, diced

2 teaspoons caraway seeds

2 cubes MAGGI® Chicken Bouillon or 20 g

4 cups water or 1 liter, hot

1 bay leaf

1 cinnamon stick

1 teaspoon ground black pepper

2 medium potatoes or 500 g, cut into 1cm cubes

1 kg whole chicken with skin and bones, cut each into 8 pieces

17 shallots or 250 g, peeled

2 cups water or 500 ml

2 cups moghrabiah or 300 g

Preparation

Heat 2 tablespoons of Vegetable Oil in a pot. Sauté Potato cubes until golden brown, remove and set aside to drain excess oil.

Using the same pot, add Onions, Beef Cubes and cook for 10 minutes until lightly golden brown.

Add Tomato Paste and sauté for an additional 2 minutes.

Add Tomatoes, MAGGI® Chicken Bouillon , Water, Caraway, Bay Leaf, Cinnamon stick and Black Pepper. Cover and cook on low heat for 1½ hour or until the meat is cooked. Add Shallots, lower heat and simmer to keep warm.

Meanwhile, place the chicken pieces in an oven tray and roast for 45 minutes until golden brown.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.

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.

Gently pour a cup of soup from meat, stir from time to time until it is completely absorbed. Repeat the step until the moughrabieh is tender, but not too soft.

Mix in some of the shallots and meat to the mougrabieh grains and remove from heat.

Pour the remaining stock in a serving bowl. Add half of the fried potatoes, onions, and the cooked meat.

Place the Moughrabieh in a large serving dish, place the hot grilled chicken on top and garnish with remaining fried potatoes and serve the sauce aside. 


From Nestle
 
More Arabic Food Recipes:
 
Stuffed Potato with Tomato Sauce 
Moroccan spiced chicken with lemon potatoes and tomatoes 
Spicy potato tagine with olives 
Chicken and Potato in Oven 
Brick Chicken with Apricot Couscous 
Herbed couscous

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