Maftooul with Chicken – Ingredients and Preparation Method

Maftooul with Chicken – Ingredients and Preparation Method

Maftooul is a famous and traditional dish in Levantine cuisine. It is especially popular in Palestine and Jordan, though the preparation method varies from the Levantine style. This dish is often served at large gatherings and celebrations, and it can be made with either meat or chicken, along with added vegetables. It is highly nutritious, rich in proteins and vitamins.

In this article from Arabicook.com, we will present the ingredients and preparation method for Maftooul with Chicken.

Ingredients for Maftooul with Chicken:

• 3 large whole chickens, cut into quarters and skin removed.
• 500 grams of dried chickpeas.
• 1 kilogram of onions, sliced.
• 1 kilogram of maftooul (either fresh or frozen).
• 3 cups of ghee (more can be used according to preference).
• ¼ cup of olive oil.
• 2 teaspoons of ground black pepper.
• 1 tablespoon each of:
  • Ground cardamom.
  • Ground caraway.
  • Mixed spices.
  • Ground cinnamon.
  • Bicarbonate of soda.
• 2 tablespoons of lemon juice.
• 2 tablespoons of cumin.
• Bay leaves and salt to taste.

Preparation Method for Maftooul with Chicken:

1. Prepare the Maftooul:

   • Take the maftooul out of the freezer and leave it at room temperature to thaw.

2. Prepare the chickpeas:

   • Wash the chickpeas thoroughly and soak them in cold water for one day.
   • Drain the chickpeas, then mix them with bicarbonate of soda. Let them sit for 30 minutes, then rinse and drain again.
   • Boil the chickpeas until tender, skimming off any foam that forms on the surface.

3. Prepare the chicken:

   • Season the chicken with a little black pepper, spices, and vinegar.
   • Boil the chicken, removing any foam that forms. Then, add the onions, followed by salt and spices, and continue cooking until the chicken is done.

4. Steam the maftooul:

   • In a large pot, add some chicken broth and place a strainer on top of the pot.
   • Melt some ghee and mix it with olive oil, then toss it with the maftooul.
   • Transfer the maftooul to the strainer. Seal the pot by covering the strainer with a damp kitchen towel or wrapping dough around the edges to prevent steam from escaping.
   • Steam the maftooul over medium heat for 15 minutes.

5. Prepare the topping:

   • Sauté the onions in ghee and olive oil until softened.
   • Add the cooked chicken and chickpeas to the broth, then add lemon juice. Simmer on low heat for 15 minutes.

6. Combine the maftooul:

   • After steaming, place the maftooul in a large pot and stir it with ghee for a few minutes.
   • Add the broth and chickpeas to the maftooul and cook on low heat for 20 minutes.

7. Serve:

   • Transfer the maftooul to a serving dish and arrange the chicken on top.