# Jordanian Maftoul with Chicken

> Maftoul is **steamed, not boiled** — it sits in a colander over the broth in three rounds, with oil sprinkled and rubbed through by hand between each. That method is what keeps the grains separate instead of turning them into paste.

**Jordanian Cuisine · 110 min · 6 servings · 540 kcal per serving**

Maftoul (or moghrabieh) is bulgur rolled in flour, larger and coarser than Moroccan couscous. A winter dish from Jordan and Palestine, served with chicken, chickpeas and a great deal of onion. The name comes from 'fatal' — to roll — because the grains are rolled by hand.

## Ingredients


### المرقة
- 1 دجاجة — chicken, jointed
- 4 حبات — large onions, sliced
- 1 cup — soaked chickpeas
- 1 tbsp — cumin
- 1 tsp — cinnamon
- 1 tsp — turmeric
- 1 tsp — mixed spices
- 1 tsp — salt
- 0.25 cup — oil

### المفتول
- 500 g — maftoul (moghrabieh)
- 4 tbsp — oil
- 1 tsp — salt
- 0.5 tsp — turmeric

## Method

1. **The onions** — Soften the sliced onion in the oil for **12 minutes** over medium heat until collapsed and sweet. This quantity of onion is the foundation of the flavour, not a garnish.
2. **The broth** — Add the chicken and brown it, then the spices, chickpeas and 2 litres of water. Simmer gently for 45 minutes.
3. **First steaming** — Rub the maftoul with two spoonfuls of oil, the salt and turmeric by hand, put it in a colander over the broth (not touching the liquid), cover, and steam 15 minutes.
4. **Second steaming** — Tip it into a wide dish, sprinkle with a little hot broth and oil, and rub it through with your hands so the grains separate. Return it for 15 minutes.
5. **Third steaming** — Repeat a third time for 10 minutes. The maftoul should be tender with the grains completely separate.
6. **Serve** — Spread the maftoul in a wide dish, top with the chicken, chickpeas and onion, and serve the broth alongside in a bowl.

## Tips

- Three rounds of steaming with oil rubbed through between them — without it you get paste.
- The large quantity of onion is not excessive. It is what gives maftoul its sweetness.
- The colander must never touch the broth — steam alone does the cooking.
- If you cannot find maftoul, coarse large-grain couscous is the closest substitute.

## FAQ

### What is the difference between maftoul and couscous?
Levantine maftoul has larger, coarser grains rolled by hand around bulgur. Moroccan couscous has very fine grains based on semolina. The steaming is the same for both.

### Can I just boil it?
You can, but it comes out wet and pasty and tastes of water rather than broth. Steaming is what gives the texture and the flavour.

### Can I use lamb?
Yes, the same way, and lamb needs an hour and a half instead of 45 minutes.

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Source: https://hanakoleah.com/en/jordanian-cuisine/jordanian-maftoul-with-chicken
Edited by: Marwa Mohamed
Last updated: 2026-09-15