MAFTOUL

Ingredients:

For the maftoul
- 8 oz. maftoul
- 1 tablespoon clarified butter
- 1 onion , finely chopped
- 1/2 teaspoon turmeric
- 1/2 tablespoon cumin
- 2/3 cup chickpeas , soaked, cooked and drained

For the broth
- 6 cups water
- 2 cubes chicken bouillon

For the chicken
- 4 chicken thighs
- 1 tablespoon clarified butter
- 1 onion , minced
- 1/2 cup chickpeas , soaked, cooked and drained
- 1/2 teaspoon turmeric
- 1/2 tablespoon cumin
- 2 tablespoons finely chopped flat-leaf parsley

Preparation:

Broth
- Prepare a stock by bringing the water to a boil in a pot and adding the bouillon cubes. Mix to dissolve the cubes well and keep warm.

Chicken
- In a Dutch oven, melt the clarified butter.
- Brown the chicken over high heat until golden brown on all sides.
- Add the chopped onion along with the turmeric, cumin and chickpeas.
- Cover with half of the broth.
- Simmer, uncovered, for 20 minutes or until the chicken is cooked through and the sauce is thickened.
Maftoul
- In a Dutch oven, heat the clarified butter over low heat.
- Add the onion and sweat it without coloring it.
- Add the maftoul and brown it for a few minutes, stirring regularly.
- Add the turmeric, cumin and chickpeas and drizzle with the other half of the broth.
- Reduce heat to very low and let the maftoul stand covered for 15 minutes before serving.

Assembly
- Pour a portion of maftoul on a plate, and place the chicken on top.
- Sprinkle with a little flat parsley.

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Nutrition Values:

Amount Per Serving (1 portion)
Calories 640 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 10g63%
Cholesterol 130mg43%
Sodium 597mg26%
Potassium 583mg17%
Carbohydrates 64g21%
Fiber 8g33%
Sugar 5g6%
Protein 31g62%
Vitamin A 257IU5%
Vitamin C 7mg8%
Calcium 90mg9%
Iron 4mg22%