Chicken Thareed – Recipe and Cooking Instructions

Chicken Thareed – Recipe and Cooking Instructions

Chicken Thareed is a well-known traditional dish in the Gulf region. It remains a beloved and popular meal today, prized for its rich flavors and high nutritional value. This hearty dish combines chicken, vegetables, and other nutritious ingredients, making it highly satisfying. Every 300 grams of Chicken Thareed provides approximately 832 calories, 71 grams of carbohydrates, 51 grams of protein, and 38 grams of fat. The following quantities are enough to serve seven people.

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Ingredients for Chicken Thareed:

 

• 1.5 kilograms of cut chicken

• 6 cups of water

• 3 medium onions, finely chopped

• 2 tablespoons of vegetable oil

• 1 piece of fresh ginger, peeled and minced

• 3 cloves of garlic, minced

• 1 tablespoon of tomato paste

• 2 large potatoes, cut into large cubes

• 2 medium eggplants, cut into large cubes

• 4 medium zucchinis, sliced thickly

• 4 medium tomatoes, chopped

• 1 green bell pepper, sliced thickly

• 2 small hot green chilies, chopped

• 3 dried limes (loomi)

• 3 cubes of beef stock

• 1 tablespoon of Arabic spice mix

• 1 tablespoon of ground cinnamon

• 1 tablespoon of curry powder

• 1 tablespoon of garlic powder

• 1 tablespoon of turmeric

• 1 teaspoon of ground coriander

• 1 teaspoon of ground green cardamom

• 1/4 teaspoon of ground hot pepper

• 1 cup of chopped fresh coriander

• 15 pieces of thin Raqaq bread (traditional Gulf-style flatbread)

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How to Prepare Chicken Thareed:

Place the chicken in a large pot, cover with clean water, and bring it to a boil. Skim off any foam that forms on the surface.

Once it boils, reduce the heat and let it simmer for about 20 minutes until the chicken is fully cooked.

Strain the chicken broth and set it aside.

In another large pot, heat the vegetable oil. Add the chopped onions and sauté until golden.

Add the minced garlic, tomato paste, ginger, eggplants, zucchinis, potatoes, dried limes, and chopped tomatoes. Stir the ingredients well over medium heat for about 4 minutes.

Next, add the boiled chicken pieces along with the spices (Arabic spice mix, cinnamon, curry powder, garlic powder, turmeric, coriander, cardamom, and hot pepper) and the beef stock cubes, but reserve the chopped coriander and bread for later.

Let the mixture simmer until the liquids start to bubble, then cover the pot and let it cook over low heat for another 10 minutes.

Add the chopped coriander and continue cooking over low heat for an additional 10 minutes, or until the potato cubes are fully tender.

Prepare the serving dish by tearing the Raqaq bread into small pieces and arranging them neatly at the bottom.

Pour some of the chicken broth over the bread to soften it.

Layer the chicken pieces and vegetables over the bread, then pour the remaining broth on top.

Serve hot, accompanied by side salads and appetizers, and enjoy this traditional, hearty meal with family and guests.