Quwarmah ala dajaj

Quwarmah ala dajaj

Curried chicken

By
From
The Complete Middle Eastern Cookbook
Serves
5-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 chicken, jointed, about 1.5 kg
salt, for sprinkling
1 1/2 teaspoons Baharat
1 teaspoon ground turmeric
60g ghee
or 3 tablespoons oil
2 large onions, finely chopped
2 garlic cloves, crushed
1 teaspoon fresh ginger, grated
1 small piece cinnamon bark
1/4-1/2 teaspoon ground hot chilli or chilli powder
2 Loomi
or 1/2 lemon, thinly rinded
250g tomatoes, peeled and chopped

For serving

Quantity Ingredient
Muhammar
or Mashkoul

Method

  1. Cut the chicken joints into smaller pieces if desired. Wipe them dry and sprinkle with salt. Combine the baharat and turmeric and rub half the mixture over the chicken pieces. Leave to absorb for 15 minutes.
  2. Heat the ghee in a large, heavy-based saucepan. Working in batches if necessary, brown the chicken pieces on each side, removing each batch to a plate.
  3. Add the onion to the pan and gently fry until translucent. Add the garlic, ginger, remaining spice mixture, cinnamon, and chilli to taste. Fry for 5 minutes, stirring often.
  4. Pierce each dried lime twice with a skewer and add them, or the lemon rind to the pan. Add the tomatoes, 185 ml water and salt to taste, then bring to the boil.
  5. Add the chicken pieces, reduce the heat to low and cover the pan tightly. Simmer very gently for 1½–2 hours, or until the chicken is tender and the sauce is thick.
  6. Serve hot with muhammar or mashkoul.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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