Ramadan recipe: Chicken tashreeba

Serves 4-5 

Ingredients

1 chicken (1 kg), cut into 4 or 8 pieces as desired

1 medium-sized onion, cut into wedges

3 garlic cloves, sliced

1 small onion, whole

1 medium-sized tomato, quartered

1 green chilli pepper

½ green bell pepper, halved

2 black dried lemons

1 carrot, cut into 1 cm slices

½ cup of chickpeas, crushed

3 potatoes, chopped

1 teaspoon of chicken spices, ground

½ teaspoon of turmeric

Pinch of black pepper

Arabic bread

Method

1. In a saucepan, heat oil over high heat; then add the onion wedges until pale. Stir in garlic.

2. Add chicken and cook until lightly brown on both sides, until any liquid evaporates.

3. Add spices, turmeric and black pepper and stir vigorously. (Lower heat if needed.)

4. Fold in dried lemons, chili pepper, carrot, chickpeas, the whole onion, bell pepper and potatoes and stir over high heat.

5. Add boiling water to cover, salt to taste and the tomato. Continue cooking the mixture until the chicken is cooked through.

6. Cut the bread and place in a deep plate. Pour the hot broth over the bread. Spread the chicken and vegetables over the bread and serve hot.