Friday, July 3, 2009

Tashreeb Dajaj Recipe

Learn how to prepare this Iraqi recipe of Tashreeb Dajaj 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.

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