Yemeni Chicken in Marag

Updated: Feb 24

Classic chicken broth with potatoes


Don't let the basic picture fool you. This chicken dish is so satisfying you will lick your

plate clean. This dish is perfect for a cold day or with a generous helping of rice and a simple salad.


Ingredients:

2 tablespoons olive oil ملعقتين ك زيت زيتون

1 whole chicken cut into parts (bone-in) دجاجة كاملة بعظامها و مقطعة

2 large yellow onions roughly chopped بصلتين كبيرة

8 cloves garlic ثمانية حبات ثوم

2 large bay leaves ورق الغار

1 dried lemon or lime ليمون مجفف

2 spicy green peppers or jalapenos فلفل حار

1 ½ teaspoon grated ginger ملعقة و نص زنجبيل مبروش

4-5 peeled golden potatoes أربعة أو خمس حبات بطاطا

1.5 tablespoons Yemeni Hawayij ملعقة ونص ك بهارات يمنية

Salt to taste ملح حسب المذاق

½ cup chopped parsley نص كباية بقدونس

Water ماء لتغطية الدجاج


Directions:

  1. In a deep pot or pressure cooker, heat 2 tablespoons of olive oil. Add washed and dried chicken. Mix every few minutes until chicken is browned slightly.

  2. Add chopped onions, grated ginger, chopped garlic, spicy peppers, dried lemon, and bay leaves. Mix frequently over high heat until onions begin to soften.

  3. Add 1.5 tablespoons of Yemeni Hawayij then mix for another 5 minutes until spices are fragrant.

  4. Pour water over chicken until completely covered. Add peeled and halved golden potatoes.

  5. Add salt to taste then seal pressure cooker and follow the manual's instructions for cooking chicken. Average cook time should be 20-40 minutes. You can also use a regular pot but it will take an hour or more to cook. You will know when it's ready when the meat is literally falling off the bone.

  6. Mix in fresh parsley before serving.


Tips:

Use bone-in chicken! The bones are where the flavor is. The skin is optional.




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