De-jaj murrag / saloona ~ Chicken Stew
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
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"
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