Thareed DajajChicken Stew with Raqaq Bread
Emirati chicken thareed combines a spiced vegetable stew with torn raqaq bread that absorbs the broth just before serving.
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
- 800gChicken Thigh (bone-in)
Bread
- 4pcsRaqaq Bread (torn into large pieces)
Stew
- 150gOnion (finely chopped)
- 20gGarlic (crushed)
- 250gTomato (finely chopped)
- 30gTomato Paste
- 150gCarrot (cut into batons)
- 300gPotato (cut into chunks)
- 200gZucchini (cut into batons)
- 30gGhee
- 8gBaharat
- 4gTurmeric Powder
- 1pcsCinnamon Stick
- 2pcsBay Leaf
- 1pcsDried Lime (pierced)
- 10gSalt
- 2gBlack Pepper
- 1.2lChicken Stock
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the ghee in a large pot over medium heat. Add the onion and cook until soft and lightly golden.
- 02
Add the garlic, then stir in the tomato and tomato paste. Cook until the mixture thickens and smells sweet.
- 03
Add the baharat, turmeric powder, salt, and black pepper, stirring briefly to bloom the spices.
- 04
Add the chicken thigh and turn it in the spiced tomato base. Pour in the chicken stock, then add the cinnamon stick, bay leaves, and dried lime.
- 05
Bring to a boil, reduce to a gentle simmer, cover, and cook until the chicken thigh reaches 74°C (165°F) and is nearly tender.
- 06
Add the potato, carrot, and zucchini, then continue simmering until the vegetables are soft and the broth is rich.
- 07
Arrange the torn raqaq bread in a deep serving dish.
- 08
Ladle the hot stew over the raqaq bread and leave it for a few minutes so the bread softens and absorbs the broth before serving.
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