Friday, December 24, 2010
The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Tashreeb Dajaj Recipe. Enjoy cooking recipes and learn how to make Tashreeb Dajaj, a traditiona Iraqi main dish.
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.
More Middle Eastern Recipes...
Middle Eastern stuffed roast chicken
Chicken tagine with preserved lemon
Orange Chicken Tabbouleh
Syrian Style Chicken Stew
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