Moghrabieh with Tomato and Potatoes

Dissolve MAGGI® Chicken Stock in 1000ml hot water and set aside.

Heat 2 tablespoons of oil in a pot. Saute potato cubes until golden brown, remove and set aside to drain excess oil.

Using the same pot, add onions, beef cubes and cook for 7 minutes until lightly golden brown.

Add tomato paste and saute for an additional 2 minutes.

Add tomatoes, Chicken Stock, caraway, bay leaf, cinnamon stick and black pepper. Cover and cook on low heat for 1½ hours or until the meat is cooked. Remove the meat and reserve the stock.

Meanwhile, place the chicken pieces in an oven tray and roast them for 45 minutes until golden brown.

In a casserole, heat 2 tablespoons of oil, add shallots and cook for 5 minutes. Add the remaining water and cook for 10 minutes until onions are tender. Remove the onions and reserve the stock.

Mix the stock from the meat and onions together.

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 to golden brown.

Gently pour a cup of stock, 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 onions and meat to the mougrabieh grains and remove from heat.

Pour the remaining stock in a casserole, bring to boil. Add half of the fried potatoes, onions, and the cooked meat, and remove from the heat.