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Dejaaj Murragg/ Saloona ~ Emirati Chicken Stew

Course Stew
Cuisine Emirati
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 -6
Author Rafeeda

Ingredients

  • 1 kg chicken cut into meduim pieces
  • 3 tbsp oil
  • 2 onions thinly sliced
  • 1 tbsp heaped Bezaar
  • Salt to taste
  • 4 cloves garlic pounded
  • 3/4 tsp turmeric powder
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cardamom powder
  • 2 whole loomi dried lime
  • 1 tsp black pepper powder
  • 2 to matoes chopped
  • 1 large carrot peeled and chopped
  • 1 large potato peeled and chopped
  • 1 tbsp tomato paste
  • 1 tsp lime juice
  • 1 tsp paprika powder optional
  • 5 tbsp coriander chopped

Instructions

  • Heat oil in a saucepan. Add the chicken, onion, bezaar and salt and cook for five minutes, turning the chicken occasionally.
  • Add the other spices, garlic and loomi and cook for another five minutes.
  • Add the remaining ingredients except the coriander, and saute for a couple of minutes
  • Add in 2 cups of water, adjust salt. Cook on simmer till the chicken is done and the vegetables have become soft.
  • Add in the coriander leaves and serve hot with plain rice and salad.

Notes

Add water as per consistency of the stew required.