Maftoul often called Palestinian couscous is a form of hand rolled tiny pasta pearls that are 2-3 mm in diameter. In appearance it is quite similar to couscous but with larger pearls, nuttier flavor and deeper color. Maftool is made out of a mixture of whole wheat and all purpose flour rolled around a center of bulgur which gives it a nutty earthy note that is unique.
Maftoul is a great ingredient to have on hand as it is quite versatile. It can be used in salads, pilafs and even desserts. Over a year ago I shared the technique for rolling maftool with you , along with a number of recipes to inspire you to use your freshly rolled maftool.
Today I am sharing the more traditional way of preparing maftool. Steamed with a chickpea, onion,chicken and tomato broth. On a cold day or after a long day of fasting, this is the very definition of comfort food. Nutty maftool that fills the air with the smell of spices,a welcoming bowl of tomato broth made heartier by the chickpeas. The onions are soft and sweet. The chicken is perfectly cooked and infused with the melody of flavors of the tomato broth. Pure bless
Palestinian couscous with chicken and chickpeas
Steamed with a chickpea, onion,chicken and tomato broth. On a cold day or after a long day of fasting, this is the very definition of comfort food. Nutty maftool that fills the air with the smell of spices,a welcoming bowl of tomato broth made heartier by the chickpeas. The onions are soft and sweet. The chicken is perfectly cooked and infused with the melody of flavors of the tomato broth. Pure bless
Ingredients
–1 kg chicken cut into 4 pieces–300 g onions cut into strips
–1 kg tomatoes cut into quarters
–3 cups water
–3 tablespoons olive oil
–1 teaspoon salt
–2 cans whole chickpeas, washed and drained
For the maftool:
–800 grams maftool pearls that have been previously steamed using this technique
–1 can of chickpeas drained and washed
–1 teaspoon salt
–1 1/2 teaspoon all spice
–1 teaspoon cumin
–3 tablespoons olive oil
Directions
- In a blender, process the tomatoes and water until completely smooth
- In a pot add the olive oil,onion strips and salt. Saute for 2-3 minutes
- Add the chicken cutlets and sear on one side till golden brown, flip and repeat on the other side
- Add the processed tomatoes and cook over medium heat till the chicken is done (If you use an instant read thermometer, cook till the internal temperature is 160 C)
- Drain the chickpeas and wash them
- Add them to the chicken pot, cook over medium heat for 7-10 minutes
- In another pot, add the maftoul pearls, olive oil, chickpeas, allspice, cumin,and salt
- Add 4 cups of the chicken tomato broth.
- Cook on low heat, covered for 5-7 minutes.
- Turn off the heat, Allow it to stand for 10 minutes then fluff with a fork
- To serve, place the Maftoul pearls in your serving dish.Top with shredded chicken or whole chicken cutlets. Add some chickpeas and a ladleful of broth.Serve with more tomato broth on the side
Chef in disguise 