Thareed with Chicken, an Emirati classic! Though typically served in Ramadan, there is no reason why we can’t have it sooner. This hearty meal makes for a perfect cosy dinner during the cooler weather months and is best enjoyed with a side of fresh herbs and some fresh green chilies.
Serves : 4 – 6
Prep Time : 15 MINUTES
Cooking Time : 30 – 45 MINUTES
Ingredients
Method
– Heat the oil and ghee in a large pot over medium high heat.
– Add the garlic and sauté until fragrant.
– Add the onions and sauté until fragrant golden brown.
– Add the tomato and tomato paste and stir and cook until the paste is blended and the tomatoes are reduced.
– Add all the spices and dried lime. Stir to combine.
– Add the chicken pieces, add season with salt.
– Pour in the water and bring to boil. Then reduce to a simmer and cover with the lid.
– Allow mixture to cook for 15 minutes.
– Add the vegetables. Cover and allow mixture to continue cooking for another 15 – 20 minutes, or until the chicken is cooked through and vegetables are nice and tender.
– Take off the heat, taste and adjust seasoning if needed.
– Stir in the coriander leaves, and add more hot water if the mixture appears too dry.
– Layer a wide deep serving platter with the bread – you can layer them on top of each other or have them overlap if the dish is very wide.
– Pour the stew all over the bread for it to soak. Top with the chicken and vegetables. Garnish with extra coriander and serve hot or warm with a side of fresh herbs and green fresh chilis.
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