Wednesday, November 14, 2012

237. Chicken Tashreeb


Chicken teshreeb (تشريب دجاج) is very similar to habeet, only that it is made with chicken instead of meat and the broth is much lighter.
Like quite a few "traditional" recipes, this is a very simple recipe with major flavor.
It is basically a chicken stew in curried broth.

It is another recipe from the twix mix owner (my little sis, who picked it up from my mom), and does not fail to deliver.
Served with some hearty Iraqi flatbread is the traditional way to go, but a little crispy rice on the side sure doesn't hurt!



Ingredients:

2x1 kg chicken, quartered
5 small onions, roughly sliced
4 noomi basra (dried limes), punctured
1/2 tsp chili powder
3/4 tsp turmeric
3/4 tsp white pepper
1 heaped tsp Madras curry powder
1 1/2 tsp salt



Method:

Sear the chicken in a tablespoon of hot oil until the skin is a deep golden brown.
Add the onion, noomi, and the spices and seasonings.
Saute until fragrant.
Add enough boiled water just to cover the chicken pieces.
Bring to a boil, cover, reduce heat to medium low and simmer for 1hr20 minutes.
To serve, tear up some Iraqi flatbread in a rimmed serving dish and pour half of the broth over.
Let sit 5 to 7 minutes to allow the broth to be absorbed.
Arrange the chicken pieces over the bread, and pour the remaining broth in a bowl.
Serve hot, preferably with some crispy rice on the side.



 صحة و عافية


9 comments:

Anonymous said...

looks yummy..had this couple of times at an Iraqi friends house years ago and given the recipe..but it was browned then stewed whole in fresh lemon juice water and a whole unpeeled head of garlic and salt/ black pepper.. no curry//which is more traditional?nadia

Maryam said...

Always good to hear from you, Nadia!
I learned this version from my mother, but tashreeb is a very rustic dish that has almost as many variations as the number of families that cook it.
There are chicken tasheeb, as well as meat and even vegetarian tashreebs.
Some Iraqi stews use only garlic (like Bamia), some only onion (like this tasheeb), and some use both or either (like the Spinach stew).
Basicly, the Iraqi kitchen is versatile and forgiving, and the most important thing is gathering good company to share good food :)

G.Y said...

What would I have to change other then just the type of meat to make it Latham tishreeb? Would all the directions stay the same and I would have to just change from chicken to meat? And do I add tomato purée at anytime?

G.Y said...

If I wanted to make the meat one, would the only difference be substituting the meat for the chicken? Would all the steps stay the same?

Maryam Mohammed said...

The cooking time will be substantially increased. Other than that, yes, all the steps stay the same.

ss910 said...

Making this now, smells so good, hubby is happy :)

Maryam Mohammed said...

That's great, bon appetit!

Anonymous said...

Hi Maryam,
I was wondering if you could provide a recipe for the lamb tashreeb using pressure cooker? Can you add potatoes to this recipe?

Thank you for the amazing recipes! Much love from Canada!

Maryam Mohammed said...

Salam Canada!
Sure I will put it on my to-do list to make insha Allah.
Adding potatoes to tashreeb is a very good and delicious idea, you would just have to keep in mind that they absorb salt and spices which would lessen from the flavor of the broth itself so you might have to adjust accordingly the salt and spices.
Thank you for your sweet comment and welcome back to MCW!