Tashreeb Dajaj Recipe (Iraqi chicken and chickpea stew over brea

Name: Tashreeb Dajaj Recipe (Iraqi chicken and chickpea stew over brea
Cuisine: Middle Eastern
Ingredients: 4 to 6 servings; Oil -- 3 tablespoons; Chicken, cut into serving pieces -- 1 1/2 pounds; Onions, chopped -- 1; Garlic, minced -- 3 or 4 cloves; Coriander -- 2 teaspoons; Cumin -- 1 teaspoon; Turmeric -- 1 teaspoon; Tomatoes, seeded and chopped -- 2 cups; Stock or water -- 2 cups; Large potatoes, peeled and cut into chunks -- 2; Cooked chickpeas -- 1 cup; Dried limes (optional) -- 2; Salt and pepper -- to taste; Pita or naan bread -- 4 to 6 pieces; Curry powder 1tsp or more

5 steps

Updated at: Tue, 05 Sep 2023 07:40:06 GMT

Ingredients

0 servings

4servings

3 tablespoonsOil

1.5 poundsChicken

cut into serving pieces

1Onions

chopped

3 clovesGarlic

minced

2 teaspoonsCoriander

1 teaspoonCumin

1 teaspoonTurmeric

2 cupsTomatoes

seeded and chopped

2 cupsStock

or water

2potatoes

Large, peeled and cut into chunks

1 cupCooked chickpeas

4 piecesPita bread

or naan

1 tspCurry powder

or more

Instructions

Step 1

Heat the oil in a large pot over medium-high flame. Working in batches, brown the chicken pieces on all sides. Remove to a plate and set aside.

Step 2

Pan fry potatoes and put aside Add the chopped onion and garlic to the pot and saute until the onion is softened and translucent, 3 to 4 minutes. Stir in the coriander, cumin and turmeric and cook for 1 minute more.

Step 3

Add the chopped tomatoes and potato and simmer for 5 mins Then add back the chicken pieces and stir in the remaining except for the bread and bring to a boil until potato is soft . Add canned chickpeas Reduce heat to medium-low and simmer for 20 to 30 minutes, or until the chicken is cooked through and tender.

Step 4

Tear the pita or naan bread into large pieces and line the bottom of serving bowls with the bread. Ladle portions of the hot tashreeb into the bowls over the bread and serve immediately.

Step 5

Tashreeb Laham (Lamb or beef tashreeb) Substitute cubed lamb or beef for the chicken. Simmer the browned meat in the stock or water for at least 45 minutes before adding the vegetables to allow the meat to cook and become tender.