Thursday, July 23, 2009

Chicken Threed Recipe


The Emarati cuisine, try this easy and cheap Emarati recipe - Chicken Threed.

Ingredients - serves 7

1½ kg chicken, cut into pieces
6 cups water or 1500 ml
2 tablespoons vegetable oil
3 medium onions or 500 g, finely chopped
3 cloves garlic, crushed
1 small fresh ginger, peeled and crushed
1 tablespoon tomato paste
2 large potatoes or 500 g, cut into large cubes
4 baby marrows or 500 g, peeled and cut into thick slices
2 medium eggplants or 500 g, peeled and cut into large cubes
4 medium tomatoes or 600 g, chopped
3 dried limes, pierced
2 small green chili peppers, chopped
3 cubes MAGGI® Chicken Bouillon
1 tablespoon arabic mixed spicess
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon whole cardamom pods
¼ teaspoon chili pepper
1 medium green bell pepper or 150 g, cut into thick slices
1 cup coriander leaves or 75 g, chopped
15 loaves markouk bread

Preparation

Place chicken cuts in a large pot, cover with the water, and bring to boil skimming froth as it appears, cover and cook on low heat for 20 minutes. Drain and reserve stock.

Heat oil in a large pot, add and cook onions until golden brown. Add garlic, ginger, tomato paste, potato, baby marrows, eggplant, tomatoes, dried lime, stir and cook for 3-4 minutes.

Add the chicken cuts, the reserved chicken stock, MAGGI® Chicken Bouillon cubes, all spices and bell pepper.

Bring to boil, cover and simmer for 10 minutes.

Add coriander, simmer for another 10 minutes or until potato and chicken are tender.

Place the bread in layers on a large serving dish, or break it into pieces.

Spoon first the stock over the bread, then spoon the meat, the vegetable and the rest of the stock.

Serve immediately.

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