Emirati Chicken Thareed
A traditional Emirati stew with chicken and vegetables, this will make either 4 smaller servings or 2 large portions. Depending on whether you want to have it as a main course, side dish or appertiser.
Equipment
- 1 large pot
- 1 heat resistant spoon
- 1 knife
- 1 chopping board
- 1 food processor (optional)
Ingredients
- 1/2 chicken (or 500g chicken thighs)
- 1 small red onion
- 3 cloves garlic
- 1/4 inch fresh ginger
- 1 large carrot
- 1 large potato
- 1 medium courgette
- 1/2 small cauliflower
- 1/2 tin of tomatoes (or 2 regular tomatoes blended)
- 1 tbsp tomato paste
- 1 tbsp ghee (or oil of your choice)
- 4 cups water
Spice Mix
- 1 tsp tumeric
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp cinnamon (or half stick)
- 2 cardamom pods
- 1 black lemon
- 1 bay leaf
- salt & pepper to taste
Instructions
- Dice the onion, crush the garlic and mince the ginger1 small red onion, 3 cloves garlic, 1/4 inch fresh ginger
- Warm the pan on a medium heat and add the ghee1 tbsp ghee
- Once melted, fry the onion and the garlic until slightly soft
- Add the chicken, sprinkle with salt and pepper1/2 chicken, salt & pepper to taste
- Allow to brown on one side before flipping it to the other side to brown
- Once browned, add the ginger, turmeric, paprika, cumin and cinnamon, giving it a stir. Allowing to cook for a couple of minutes1 tsp tumeric, 1/2 tsp paprika, 1/2 tsp cumin, 1/2 tsp cinnamon
- Add the blended tomatoes and tomato paste1 tbsp tomato paste, 1/2 tin of tomatoes
- Add the water, give it a stir and bring to the boil4 cups water
- Crush the cardamom pods lightly and add to the pot2 cardamom pods
- Add the bay leaf and black lemon1 black lemon, 1 bay leaf
- Allow to cook for 10 minutes on a medium-low heat
- Wash, chop and peel the potato and add to the stew1 large potato
- After another 10 minutes, add the cauliflower, carrots and courgettes1 large carrot, 1 medium courgette, 1/2 small cauliflower
- Cover with a lid and let it cook for another 20 minutes
- Remove the bay leaf, black lemon and cardamon pods
- Pull the chicken off the bone and mix the meat into the broth
- Serve in a bowl with regag bread or Arabic bread
Notes
You can also use Arabic bread that has gone hard to line the bottom of your bowl and pour the stew over it, this is a traditional way to serve tharid
The Emirati version is traditionally served with regag, a very thin crispy bread.