Baked Moghrabiyeh

  • recipe

    Main Meal
    Baked Moghrabiyeh



Dish TypeMain Meal
Prep Time80
Cook Time0
INGREDIENTS Total items( 11 )
  • recipe Onion Brown Spain
    2 pcs
  • recipe Mother Grain Quinoa Pearl & Black
    800 g
  • recipe Coriander Premium UAE
    25 g
  • recipe American Heritage Shredded Low Moisture Part Skim Mozzarella
    220 g
  • recipe Crystal Farms Shredded Mozzarella Low Moisture
    60 g
  • recipe Kraft Cheddar Cheese Pack
    330 g
  • recipe Bayara Black Pepper Powder
    1 pinch
  • recipe Bayara Fine Table Salt
    1 pinch
  • recipe Farm Fresh Frozen Chicken Griller
    1 pcs
  • recipe Garlic Organic India
    5 pcs
  • recipe Mina Bay Leaves
    3 pcs

How to Make

  • In a large pot, add the onions, bay leaves, garlic cloves, fresh chicken, and water to level. Season with salt and ground black pepper and boil for 40 minutes
  • Preheat the oven to 200°C.
  • Remove the cooked chicken from the pot and allow to cool for 10 minutes. Reserve chicken stock.
  • Debone and shred the chicken and set aside
  • In a deep baking tray, add the moghrabiyeh, Cheddar cheese, caramelized onions, chicken stock, and the shredded chicken. Mix all the ingredients and top with Mozzarella cheese.
  • Bake for 30 minutes or until the cheese browns
  • Serve warm with a sprinkle of fresh coriander leaves.