Palestinian Maftoul

Pan Fried Prawns with Tomato & Basil Suquet



  • 1 kg whole chicken, jointed
  • 1 onion, diced 
  • 2 tbsp vegetable oil
  • 3 bay leaves
  • 5 cardamom pods
  • 1 cinnamon stick 
  • 1 tsp black pepper
  • Salt to taste
  • 3 cups water

Tomato salsa:

  • 1 onion, diced
  • 2 cans white chickpeas, drained
  • 2 cans Mutti Polpa Finely Chopped Tomatoes 
  • 2 tbsp Mutti Double Concentrate Tomato Paste
  • 2 tsp black pepper
  • 2 tsp cumin powder 
  • Vegeta stock powder (or salt) to taste


  • 3 cups maftoul (or pearl cous cous)

How to prepare

  1. In a pressure cooker or large saucepan, add 1 tbsp vegetable oil, 1 diced onion and sauté till translucent. Add the chicken pieces and sear on all sides until lightly golden.
  2. Add the cardamom pods, cinnamon stick, bay leaves, salt, pepper and water then pressure cook the chicken for 20 mins until it’s completely cooked. If you don’t have a pressure cooker - you can do the same steps in a pot, covering it with a lid and letting it cook on low heat for 35 - 40 mins depending on the size of the chicken pieces.
  3. Meanwhile, in a pot over medium heat, add 1 diced onion and 1 tbsp vegetable oil. Sauté until translucent 
  4. Add the Mutti Polpa, Mutti Tomato Paste, black pepper, cumin and Vegeta/salt to taste. Bring to the boil, then reduce the heat and let it simmer until it starts to thicken 
  5. Pour cans of chickpeas over tomato mix in pot and stir in well. Let it simmer for 5 more minutes
  6. Once chicken is cooked, remove it from the stock and place on a baking tray. Place under the grill until golden. Strain the stock to use on maftoul
  7. Place maftoul in serving dish (make sure it’s microwaveable). Drizzle hot chicken stock over maftoul until it’s all covered and slightly submerged. Place tray in the microwave for a few minutes until it absorbs all the stock
  8. To serve: layer tomato chickpea salsa over the bed of maftoul then top with the grilled chicken pieces. Enjoy!