Tuesday, July 28, 2009
Traditiona Iraqi main dish of Tashreeb Dajaj.
3 tablespoons vegetable oil
1½ kg whole chicken, cut into pieces
3 tablespoons tomato paste
3 medium tomatoes or 450 g, peeled and pureed
4 cloves garlic, peeled
3 dried limes
2 cubes MAGGI® Chicken Bouillon
3½ cups water or 875 ml
8 baby onions, peeled
1 medium potato or 300 g, cut into large cubes
1 cup canned chickpeas or 160 g
2 loaves iranian bread, cut into medium pieces
Heat vegetable oil in a large non-stick saucepan, add and cook chicken pieces for 8-10 minutes from all sides until chicken changes to golden brown. Add tomato paste and stir for 3 minutes.
Add tomato pureed, garlic cloves, dried lime, MAGGI® Chicken Bouillon cubes, baby onion and water. Bring to boil and simmer uncovered for 10 minutes over a low heat.
Add potato and chickpeas and simmer for 20 minutes or until vegetables and chicken are cooked.
Place the bread pieces over a large serving plate and pour on the stew sauce to soak the bread then place the remaining of the stew on top.
Cooking tips : Use skinned chicken to reduce fat content.
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