Saloona Dajaj (Gulf Chicken and Vegetable Stew with Baharat)
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Ingredients
- 600 g chicken thigh fillets
- 300 g potatoes, diced
- 2 carrots, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 2 tsp baharat
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 359 kcal
- Protein
- 33.3 g
- Carbohydrate
- 21.9 g
- of which sugars
- 8.2 g
- Fat
- 14 g
- of which saturates
- 2.5 g
- Fibre
- 4.7 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then add the chicken and baharat and brown for 5-6 minutes.
- 2
Stir in the tinned chopped tomatoes and 300ml water, bring to a simmer, cover and cook gently for 15 minutes.
- 3
Add the potatoes and carrots and simmer for a further 20 minutes until the chicken is cooked through with no pink remaining and the vegetables are tender.
- 4
Taste and season with salt and pepper.
- 5
Serve with basmati rice or flatbread.
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