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Tuesday 22 December 2009

Chicken & Mograbieh Soup

Another great thing about roasting a chicken is all the peripheral bits you get from it. The carcass, stripped of all it's meat simmers in a pot of water with some flavourings to create the perfect soup base or stock. Any leftover meat (usually the breast in our house) makes a good sandwich or pie filler, but this time I decided it was to go back in the soup.

One day when I was exploring my neighbouring Peckham, I chanced upon a bag of moghrabieh. It's a giant couscous from the Middle East and I grabbed it immediately. Of course, it was soon forgotten about when I couldn't think of something to do with it immediately. However, while my stock was simmering and I was looking through my over-stuffed cupboard of pastas, lentils and pulses, it sprang back to mind.

A few (of what I think are) Middle Eastern flavours created this light yet warming soup. Broth-like in base, the moghrabieh rolled around the mouth pleasingly and gave the soup body and texture. A spicy roasted red pepper relish added colour and vibrancy and the iron-rich spring greens gave it an almost Christmassy look.

Chicken & Mograbieh Soup

Serves 2

1 chicken carcass
1 carrot
1 onion, halved
1 stalk of celery (or 1lt of good chicken stock instead of the above 4 ingredients)
3 green cardamom pods
4 cloves
1 stick of cinnamon
A pinch of saffron
100gr moghrabieh (you can buy this in Turkish shops)
A large handful of cooked chicken meat
A handful of wintry greens, shredded

For the roasted red pepper relish:

2 red peppers
1 clove garlic
1 spring onion
20gr parsley
2 red chillis
1 tsp lemon juice
Salt
2 tbsp dry breadcrumbs

Place the chicken carcass in a large stock pot with the carrot, celery, onion, cinnamon, and cloves. Bash the cardamom with the side of your knife and add it in. Simmer for at least 3 hours and strain. Alternatively, simmer the spices in some good-quality chicken stock for half an hour. Halve the red peppers and rub with oil. Place under a high grill and cook until blistered and blackened. Place in a bowl and cover with cling film, leave for 15 minutes.

Meanwhile, put a pan of water on to boil. Add the moghrabieh and simmer for 15 - 30 minutes - most recipes on the web say 20 mins but I found mine took more like 40, so keep trying it. When tender, drain and rinse with cold water.

Peel the skin off the peppers and chop finely. Place in a sieve for the water to drain out. Chop the parsley, chillis, garlic and spring onion. Place in a food processor or a pestle and mortar and pound to a paste with the salt. Add the red pepper and lemon juice and carry on pestling. Finally, add the bread crumbs and stir well.

To serve, boil the greens briefly in a little water. Add the moghrabieh to the sieved hot stock and simmer for a minute. Ladle into deep bowls, top with the chicken and the greens, and finally garnish with the roasted red pepper relish.

So, what else can I do with moghrabieh (and how to pronounce it)? Please share any favourite recipes you have.

7 comments:

  1. Being Lebanese, I do enjoy moghrabieh. My brother wrote a recipe on his Lebanese-influenced cooking blog:

    http://olivefiggrape.blogspot.com/2009/06/moghrabieh-part-1.html

    Very easy, my mum's been feeding us it for years but he made a couple of alterations to her recipe. Enjoy.

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  2. mmm mmm so gorgeous! i should be tying up the loose ends (packing!) and instead i am drooling at this post-love the spices, saffron, cardamom.
    must. go. now. x

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  3. i'm thinking this would be great for turkey leftovers.

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  4. Never come across moghrabieh before. Love these little discoveries! Soup looks delicious - perfect to ward away the chills.

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  5. I had giant couscous once, loved it and could never find it again. And you tell me it's available in Peckham? Truly, everything is available in Peckham.

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  6. Looks delicious - agree with noodlecapricciosa about the leftover turkey.

    My local Holland and Barrett sells giant couscous, in the guise of 'Israeli couscous'.

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  7. Hi Lizzie, there's a really nice recipe with mograbieh in the Ottolenghi book (I saw from one of your other posts that you have it). It's a salad with normal couscous and giant couscous, fried onions and slow-roasted tomatoes, if I remember rightly. Really good!

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