Prep 15 mins
Cook 55 mins
Maftoul is basically very large couscous. You can use Lebanese couscous, Israeli couscous, Berkukis etc for this beautiful dish. Easy to make!
- 1182.95 ml chickpeas (tinned)
- 1182.95 ml maftoul couscous
- 8 piece chicken, of your choice (or a whole chicken portioned)
- 4 onions, sliced into semi circles
- 236.59 ml chopped tomato (fresh or tinned)
- 4.92 ml allspice
- 1.23 ml sumac
- 2.46 ml ground fenugreek
- 2.46 ml ground cumin
- 1.23 ml coriander powder
- 1.23 ml cinnamon
- salt and pepper
- olive oil
- 946.38 ml water
- Fry the spices and onion in a little olive oil. Add the chicken and seal well.
- Bring 1/2 liter of water to the boil. Place maftoul in large bowl and pour over enough to cover the maftoul. After 10 seconds, drain off water and mix in 1/2 tsp salt before placing maftoul in the steamer.
- Pour tomatoes over chicken and add salt & pepper to taste. Cover with water (water should come about 2" over the ingredients). At this point you can add a chicken stock cube if you wish. Cover and cook for 45 mins on medium heat.
- If you have a large couscousier or double steamer you can cook the sauce in the bottom and maftoul in the top which is preferable as the maftoul absorbs the flavours --.
- Remove the chicken from the sauce and place on a baking sheet in the oven (180 degrees c) for 10 minutes to brown off and dry out.
- Whilst chicken is in the oven, add the chickpeas to the sauce and cook gently for 10 minutes.
- Check seasoning. Take 8 bowls, divide the maftoul between them. Pour over some sauce then top with the chicken pieces.