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Maftoul with Chicken, Chickpeas, and Pearl Onions

 

This came from a news magazine, so my expectations were very, very low. But let me describe the success of this dish in this way: the night I served it for dinner, I went to bed looking forward to leftovers the next day. It is that good. My only regret is that I have had this recipe for six years and only made it for the first time now.

These proportions (below) are a little wonky. They yield perhaps twice as much maftoul as the rest of the recipe can support. So, either half the maftoul and then the dish will serve maybe 4-6 servings. Or, double the chicken (but not the onions).

Maftoul with Chicken, Chickpeas, and Pearl Onions
The Week

Ingredients:

6 tsps caraway
1 T allspice
1 T cumin
1 T coriander
1 T salt
1 T pepper
1/2 tsp nutmeg
1/2 tsp cardamon
1/2 tsp cinnamon
1 2 1/2 - 3 lb chicken, cut into 4-8 pieces
10 T olive oil or 4 T ghee
2 lb pearl onions, fresh, peeled (can use frozen)
4 yellow onions, chopped
1 lb chickpeas, dried, soaked overnight, and boiled - or 2 15 oz cans drained

juice of 1/2 lemon
2 lb maftoul

In a bowl, combine caraway, allspice, cumin, coriander, salt, pepper, nutmeg, cardamom, and cinnamon. Rub half of the spice mixture over the chicken. Set the other half aside.

In a large Dutch oven, heat 6 T oil or 4 T ghee over medium heat. Slip chicken skin-side down into pot. Sear until golden brown - 6-8 minutes. Flip and sear 5 minutes more. Transfer chicken to a plate.

Add pearl and yellow onions and saute until they begin to color, 5-7 minutes. Return chicken to pot; add chickpeas and 3 quarts water; bring to a boil. Skim off any foam that rises to the surface. Reduce heat, cover, and simmer until chicken is about to fall off the bone, 45-60 minutes. Stir in lemon juice.

Meanwhile, in a large skillet fitted with a lid, heat 4 T oil over medium heat. Add maftoul, stir to coat, and saute until pearly white, 2-3 minutes. Stir in reserved spice mixture and suate until fragrant. Pour in 6 c stock from the chicken pot and bring to a boil. Reduce heat, cover, and simmer until the maftoul is soft, 15-20 minutes, adding more broth as needed.

Spoon the maftoul onto a large, rimmed serving platter. Arrange chicken, chickpeas, and onions around it.


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