Serves 6-8

In most homes throughout the UAE, murraq is made daily and is usually served with steamed rice or ra-gagg. It is also a popular side dish accompanying fish or any main course. During Ramadan it is served with bread only and called fa-reed. Vegetables and spices can be adjusted according to personal taste. This is a traditional dish, eaten with the right hand or, in modern homes, with a spoon.

1 chicken cut into 8 pieces
2 onions finely chopped
1/2 cup corn oil
2 cloves garlic crushed
1 1/2 teaspoons bezar
salt to taste
2 fresh tomatoes chopped
2 potatoes cut into chunks
I carrot finely chopped
1 bunch chopped coriander
6-8 cups water
I teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 whole loomi (lemon)
1 tablespoon tomato paste
2 tablespoons loomi

Put oil into a large pot, heat and add chicken, onion, bezar and salt. Brown chicken, turning frequently, then add spices, garlic and both loomi. Fry five minutes on a gentle heat then add all remaining ingredients except coriander, water and salt to taste. Boil slowly until chicken and vegetables are soft and tender. Sprinkle coriander over and serve immediately with white rice and salad.

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