Authentic Maftoul with Chicken (Palestinian Couscous)

 

Here’s a detailed recipe for Authentic Maftoul with Chicken, a conventional Palestinian couscous dish. Maftoul is hand-rolled cracked wheat, large than traditional couscous, giving a chewy, nutty texture that pairs superbly with bird and greens.

 

Ingredients (Serves four–6)

For the Chicken Stew:

1 entire hen, reduce into portions (or 4–6 bone-in thighs)

2 massive onions, finely chopped

3 cloves garlic, minced

2 medium tomatoes, chopped

1 large carrot, chopped

1 zucchini, chopped (optional)

1 red bell pepper, chopped

1 tsp floor allspice

1 tsp floor cinnamon

1 tsp turmeric

½ tsp ground black pepper

1 tsp salt (modify to flavor)

2 tbsp olive oil or ghee

four cups water or chicken broth

For the Maftoul (Palestinian Couscous):

2 cups maftoul (shop-offered or selfmade rolled wheat)

2 tbsp olive oil or ghee

½ tsp salt

2–3 cups water (or enough to steam the maftoul)

Instructions

1. Prepare the Chicken Stew

Heat olive oil or ghee in a large pot over medium warmness.

Add the chopped onions and garlic, sauté until smooth and golden.

Stir within the spices: allspice, cinnamon, turmeric, salt, and pepper.

 Add chopped tomatoes, carrots, zucchini, and bell pepper. Mix properly.

Pour in water or bird broth to cowl the chook. Bring to a boil, then reduce warmness and simmer for forty–50 mins, till the chook is tender.

Adjust seasoning and put off chicken, keeping it warm. Keep the broth for cooking the maftoul.

2. Cook the Maftoul

Place maftoul in a massive bowl. Pour boiling water or broth (from the hen stew) over it till slightly covered.

Drizzle with olive oil or ghee and add salt.

Let it soak for 10–15 mins, then drain extra liquid if wished.

Steam the maftoul over a pot of simmering water (the usage of a steamer basket or a colander covered with a lid) for 15–20 mins, fluffing occasionally.

Repeat steaming 2–3 times until the maftoul is smooth and fluffy. Traditionally, maftoul is steamed twice for perfect texture.

Three. Serve

Arrange the maftoul on a massive serving platter.

Place chicken pieces on pinnacle.

Pour a number of the flavorful stew over the maftoul and garnish with clean parsley or cilantro.

Serve hot with greater broth at the aspect.

Tips for Authenticity

Maftoul texture: It ought to be light and slightly chewy, not gentle. Steaming more than one times is key.

Spices: Stick to simple, warm spices like cinnamon and allspice; they give the dish its signature aroma.

Optional additions: Chickpeas may be introduced to the stew for additonal heartiness.

Serving: Traditionally served own family-style in one huge platter for sharing.