Fahad Inc. Dishes

    De-jaj na-shif ~ Boneless Chicken with Tomato Gravy

    Serves 4-6

    A dryish curry dish, the flavour is enhanced by the chopped coriander. This modern dish is generally served as an evening meal, it is rarely eaten with rice, instead waga-fee or ra-gagg are the more common accompaniments. Served with green salad, yoghurt and sliced limes.

    1 fresh chicken, boiled and deboned
    4 tablespoons tomato paste
    salt to taste
    1/4 teaspoon black pepper
    1 teaspoon turmeric
    1 teaspoon bezar
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground cardamom
    3 onions sliced
    6 cloves garlic crushed
    2 tablespoons dried loomi
    2 fresh tomatoes chopped
    2 bunches fresh coriander
    1/2 cup water
    1/4 cup corn oil

    Fry onion in oil in a medium frying pan, until brown, add garlic, loomi, spices and fry 2-3 minutes over medium heat. Add tomato paste, tomatoes and chicken, stir well, then pour water over and continue cooking until most of the water is absorbed, stirring occasionally. Add freshly chopped coriander and remove from heat. Serve hot.

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari

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