ThareedChicken and Bread Stew
Thareed layers flatbread with a spiced chicken and vegetable stew so the bread absorbs the broth. This version uses potato, carrot, zucchini, and tomato.
Prep
25m
Cook
1h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 0.9kgChicken Thigh (bone-in)
Bread
- 6pcsRaqaq Bread (torn into large pieces)
Stew
- 200gOnion (finely chopped)
- 300gTomato (finely chopped)
- 30gTomato Paste
- 200gCarrot (cut into batons)
- 350gPotato (peeled and cut into chunks)
- 8gBaharat
- 4gTurmeric Powder
- 10gSalt
- 3gBlack Pepper
- 30mlVegetable Oil
- 1lChicken Stock
Topping
- 20gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a pot over medium heat. Add the onion and cook until soft and pale gold.
- 02
Add the tomato and tomato paste and cook until the mixture becomes thick and glossy.
- 03
Stir in the baharat, turmeric powder, salt, and black pepper. Add the chicken thigh and turn it in the sauce so it is well coated.
- 04
Pour in the chicken stock, then add the carrot and potato. Bring to a boil, lower the heat, and simmer until the chicken is tender and at least 74°C (165°F) and the vegetables are fully cooked.
- 05
Arrange the torn raqaq bread in a deep serving dish.
- 06
Ladle the hot stew over the raqaq bread, making sure enough broth is added to soften the bread without making it mushy.
- 07
Let the dish stand for a few minutes so the bread absorbs the broth.
- 08
Scatter the fresh coriander over the dish and serve immediately.
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