Loading ...Dajaj Murraq - Chicken Stew
By: Arab America Contributing Writer Habeeb Salloum
Murraq is a very popular aromatic chicken stew in the United Arab Emirates. During Ramadan, it is one of the most popular dishes served because of the variety of nutrients found in it. A traditional dish once served on a large platter and eaten by hand, it is today more commonly eaten like most other dishes, with modern cutlery.
Customarily, murraq is served with side plates of sliced limes, dates, radishes, green onions (scallions) and slices of onions.
Dajaj Murraq – Chicken Stew
Serves about 8
1/2 cup cooking oil
1 chicken, 3- to 4-pounds, cut into 8 serving pieces
2 large onions finely chopped
4 cloves garlic, crushed
1 cup finely chopped coriander
2 1/2 teaspoons ibzar (Arabian Gulf spice mixture)
4 medium tomatoes, finely chopped
4 medium potatoes, diced into 1/2-inch cubes
1 cup finely chopped carrots
6 cups water
2 1/2 teaspoons salt
1 teaspoon turmeric
3 tablespoons lemon juice
Heat oil in a saucepan then add chicken, onions, garlic, coriander and ibzar and fry for 8 minutes, turning chicken over often.
Stir in remaining ingredients, except lemon juice, and bring to boil. Cover and cook over medium-low heat for 1 hour or until chicken is well cooked, adding more water if necessary.
Stir in lemon juice and serve immediately with cooked rice and salad.
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