Experience the rich flavors of Palestine with this traditional maftoul, made from hand-rolled wheat grains, tender chicken, and aromatic spices. Store leftover maftoul in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
In a large pot, heat olive oil over medium heat. Add the chopped onions and sauté until they are translucent.
Add the minced garlic, stirring for about 1 minute until fragrant. Then, add the chicken pieces, browning them on all sides.
Pour in the water or chicken broth, and bring it to a boil. Skim off any foam that rises to the surface.
Add the carrots, zucchini, bell pepper, cumin, coriander, cinnamon, salt, and black pepper. Reduce heat to low, cover, and let simmer for about 45 minutes to 1 hour, until the chicken is cooked through and tender.
While the chicken is cooking, rinse the maftoul under cold water. In a separate pot, bring 2 cups of water to a boil. Add the maftoul, cover, and reduce heat to low. Cook for about 20 minutes until the grains are fluffy.
Once the chicken is done, remove it from the pot and set aside. If using chickpeas, add them to the broth and let them simmer for an additional 10 minutes.
To serve, plate the cooked maftoul, top with the chicken pieces, and ladle the vegetable broth over everything. Garnish with fresh herbs.
Store leftover maftoul in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
0 servings
1 plate (approximately 300g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.