Moghrabieh | Lebanese Chicken and Pearl Couscous

Put the chicken in a large pot, add 2 liters cold water, and heat. As it comes to a boil, skim off the foam with a spoon; this is key to a clear broth. Add the halved onion, bay leaves, cinnamon stick, one 4 ml measure allspice, and 8 g salt. Reduce the heat and simmer for 30 minutes with the lid slightly ajar. Insert a thermometer into the thickest part of the meat without touching the bone; it should read 74°C / 165°F. Touching bone can give a misleading reading. Remove the chicken, strain the broth through a fine-mesh strainer, and measure out 1.2 liters.

Peel the pearl onions and leave them whole; do not trim off the root end completely, or they may separate into layers and fall apart as they cook. Heat the butter and olive oil together in a wide skillet. Arrange the onions in a single layer and cook over medium heat for 10–12 minutes, turning occasionally, until golden on all sides. Do not crowd the pan: crowded onions will steam in their own moisture instead of browning and may lose their shape.

Sprinkle the ground cinnamon, cumin, allspice, and black pepper over the onions. Stir for 1 minute to release their aromas; spices that are not bloomed in oil can taste powdery in the finished dish. Add the drained chickpeas and stir for 2 more minutes. Pour in 300 ml of the reserved chicken broth, simmer over low heat for 5 minutes, then remove from the heat.

Bring the remaining 900 ml chicken broth to a boil, add 4 g salt, and stir in the pearl couscous. Since the pearls are about the size of chickpeas, they take 15–18 minutes to cook. Check for doneness by tasting rather than relying on the package timing: they should be tender on the outside and slightly firm in the center. Stir occasionally to keep them from sticking to the bottom. Drain, but save the cooking liquid; you will use some at the end.

As soon as you drain the pearls, toss them with 1 tablespoon olive oil. Add the onion and chickpea mixture, then fold from the bottom up with a wooden spoon; stirring forcefully will crush the pearls. If the mixture looks dry, drizzle in 100 ml of the reserved cooking liquid. Cover and let stand for 10 minutes with the heat off so the pearls absorb the spices.

Once the chicken is cool enough to handle, remove and discard the skin, pull the meat from the bones, and shred it into large pieces; you can also leave the thighs whole. Ladle some hot chicken broth over the meat and warm over low heat for 2–3 minutes. Dry chicken is one of the most common problems with this dish, usually because the meat was left without liquid after simmering.

Spread the pearls on a large serving platter. Arrange the pearl onions and chickpeas on top so they are visible, then place the chicken at the center. Serve with lemon wedges. The lemon’s acidity balances the sweet notes of cinnamon and allspice; it is an essential part of the dish, not just a garnish.