Chicken Salona (Emirati Chicken Stew)

• servings: 5 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

6 Pieces Chicken, Thigh and Drumstick

1 Large Potatoes, cut into several pieces

1 Large Carrot, sliced

1 Large Zucchini, cut into several pieces

1 Large Tomato. chopped

1 ½ Tablespoons Tomato Paste

3 Cups Water

5 Tablespoons Vegetable Oil

Salt and Black Pepper for Taste

1 Teaspoon Garlic, grated

1 thumb-size Ginger, grated

1 Large Red Onion, chopped

1 Teaspoon Curry powder

1 Teaspoon Cumin powder

1/2 Teaspoon Turmeric Powder

1 Tablespoon Bezar Spice

2 Pieces Black Lime

2 Pieces Cardamom

1 Cup Coriander Leaves, Chopped

Directions

Add vegetable oil to the cooking pot. Once hot, add grated garlic and ginger. Stir for less than 30 seconds.

Add chopped red onion. Stir till it turns translucent.

Add chopped tomatoes. Stir gently till it becomes soft.

Add the chicken to the pot. Mix to combine and leave it for 5 minutes before adding the spices (Cumin, Tumeric, Curry, and Bezar Spice). Mixto stir.

Pour 3 cups of water and tomato paste and wait till it started to boil.

Once boiling, lower the heat and let it simmer for 30 minutes. Add dried lime & cardamom seeds.

Add chopped coriander leaves while in the middle of simmering. Mix gently.

Also, during simmering, pan fry the potatoes and carrots in a separate pan. Make it half-cooked since the rest will be done by cooking in the pot.

Once done, transfer the carrot and potatoes to the pot. Add the cut zucchini. Stir to combine.

Let it simmer for total 25-30 minutes or until the chicken is cooked. Add salt and black pepper for taste.

Serve it with vermicelli rice or any plain rice, Arabic salad, and kuboos (pita bread). Enjoy!

Nutrition

• Serving Size: 4 g
• Calories: 471 kcal
• Total Fat: 28.6 g
• Saturated Fat: 6.6 g
• Cholesterol: 105 mg
• Sodium: 600 mg
• Total Carbohydrate: 28.5 g
• Dietary Fiber: 5.9 g
• Total Sugars: 7 g
• Protein: 27.6 g