Monday, February 22, 2010


ok - I really like it here...
and this is delicious


tashreeb dijaaj
tashreeb dijaaj (spiced chicken and chickpea stew) - serves 4 or 2 for several meals

1/4 cup canola oil
6 cloves of garlic
3 small onions, quartered
4 medium waxy style potatoes, peeled and quartered (I used red bliss potatoes – russet will not stand up to cooking)
2 bay leaves
2 tbsp spice mixture (see below for recipe)
heaping 1/2 tbsp of turmeric
1 tbsp kosher salt, plus more to taste
4 skinless chicken legs (about 1 lb – you could also use bone in chicken breast)
4 skinless chicken thighs (about 1 lb)
1 19 oz can of chickpeas (dried may be substituted if properly soaked beforehand – rinse canned chickpeas to get rid of excess sodium)
4 pieces of khubuz al-tannour (Iraqi flat bread), naan, or pita (rice could be substituted for all of these, but not preferable – all of these bread types can be found at DeKalb Farmer’s Market or Leon International Bakery in Atlanta)
1 lemon, quartered
1 tbsp dried sumac


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