Tomato Moghrabiah with Potatoes

Heat 2 tablespoons of Vegetable Oil in a pot. Sauté Potato cubes until golden brown, remove and set aside to drain excess oil.

Using the same pot, add Onions, Beef Cubes and cook for 10 minutes until lightly golden brown.

Add Tomato Paste and sauté for an additional 2 minutes.

Add Tomatoes, MAGGI Chicken Stock, Water, Caraway, Bay Leaf, Cinnamon stick and Black Pepper. Cover and cook on low heat for 1½ hour or until the meat is cooked. Add Shallots, lower heat and simmer to keep warm.

Meanwhile, place the chicken pieces in an oven tray and roast for 45 minutes until golden brown. In a large pot, heat the remaining 3 tablespoons of vegetable oil. Add the dried Moughrabieh and fry on low heat with constant stirring until grains turn golden brown.

In a large pot, heat the remaining 3 tablespoons of vegetable oil. Add the dried Moughrabieh and fry on low heat with constant stirring until grains turn golden brown.

Gently pour a cup of soup from meat, stir from time to time until it is completely absorbed. Repeat the step until the moughrabieh is tender, but not too soft.

Mix in some of the shallots and meat to the mougrabieh grains and remove from heat.

Pour the remaining stock in a serving bowl. Add half of the fried potatoes, onions, and the cooked meat.

Place the Moughrabieh in a large serving dish, place the hot grilled chicken on top and garnish with remaining fried potatoes and serve the sauce aside.