Since tashreebs and thareeds are so ancient and adaptable to what ingredients one has on hand, it is no surprise that there are almost as many varieties are there are families who cook it. While my family's chicken tashreeb is my absolute favorite (and adapted to an express recipe as well), I could not resist trying out Nawal Nasrallah's recipe from her Iraqi encyclopedia-cookbook Delights from the Garden of Eden.
The standout aspect, to me, in this recipe was how all in ingredients are literally placed in a pot, water is added, then it is boiled until done. That's right: put in a pot, boil, eat. As much as I love my tashreeb, I often get put off at just the thought of having to sear the chicken. This tashreeb requires chickpeas that have been soaked overnight. If you did not plan ahead, you can either use dried split peas as in the recipe below, or (not too recommended except in a pinch) use drained canned chickpeas.
1 chicken (1.5 kg)
2 medium onions, quartered
5 whole garlic cloves, unpeeled
2-3 whole noomi, pierced
2-3 tsp salt
5 whole cardamom pods
2 bay leaves
2 Tbsp curry powder (eg Madras)
1 tsp coriander powder
1 tsp turmeric
2 potatoes, peeled, large cubes
1.5 cups split peas (or 1 cup chickpeas, soaked overnight)
4 eggs, boiled, peeled
1-2 Iraqi tannur flatbread
Cut the chicken into 8 pieces, then remove the skin (give the skin to street cats instead of throwing it away).
In a large pot, put all the ingredients except the boiled eggs and the flatbread.
Mix well to coat everything in the spices.
Add enough cold water to just cover the lot, bring to a quick boil on high heat, reduce heat to low and simmer covered for about 50 minutes to an hour.
Add the peeled boiled eggs and simmer for 10 minutes more.
To serve, tear the flatbread into the serving dish. If you choose to cook rice as well, spoon it over the bread.
Top the rice and/or bread with the chicken pieces, potato, eggs, and the chickpeas and broth.
As a finishing touch, you can sprinkle with sumac, or drizzle with sizzling hot ghee.
صحة و عافية