Arabian Chicken Stew Recipe
The Arabian Gulf region is full of amazingly scrumptious dishes, be it dessert or savory. One of the known dishes there is chicken stew. There are many versions of this stew depending in which Gulf country you are.
If you are in Kuwait, or Bahrain then this stew is more likely to be on the spicy side. Saudi Arabia and United Arab Emirates, use dry lemon in this stew.
Stew is cooked any time but in Ramadan (Muslims around the world fast in the holy month of Ramadan.) you can find this delight almost everyday since it’s part of another dish called (Thareed) which is a mixture of stew and Arabic thin crispy bread called Reqaq.
The stew in Arab region in general be it made with chicken, beef, fish, or vegetables does not have a thick texture mainly because in the Arab and Gulf countries the stew is ate with rice.
In India, Pakistan, and European countries, the stew is thick since they have it with bread.
The recipe I’m sharing today is inspired by the Saudi and Emirati version. Please don’t let the long list scare you off, it’s mainly spices
Let’s get cooking!
Arabian Chicken Stew
Serves 5. 375 per serving
- 450gm skinless chicken thighs
- 450gm skinless chicken legs
- (Or 900gm skinless chicken cut into eight pieces)
- 2 large tomatoes finely chopped
- 2 medium zucchini diced
- 1 large onion finely chopped
- 1 large potato diced
- 1 large carrot diced
- 4 garlic cloves minced
- 3/4 cup chopped coriander leaves
- 2 tablespoons oil
- 2 tablespoons tomato paste
- 1 tablespoon coriander powder
- 2 teaspoons cumin powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon cinnamon powder
- Salt to taste
- 8 cups boiling water
- In a hot pan, add oil and onion, cook until onion turns light brown.
- Add the chicken and cook on medium heat until you see light brown patches on both sides of chicken.
- Add the potatoes and carrot and stir for three minutes.
- Add the tomatoes, stir for three minutes, then cover the pan, and let it cook on medium heat for 5 to 7 minutes. (Do check on it so it doesn’t burn since the heat of different stoves varies and my medium heat might be high on your stove.)
- Add the garlic and spices and stir to combines.
- Add the zucchini and tomato paste and stir for two minutes.
- Now is the time to season with salt, then Add the boiling water and let the stew cook for 45 – 50 minutes or until the chicken is cooked.
- Add the coriander and stir for three minutes.
- Serve hot.
Cooksnaps