Bahraini Chicken and Vegetable Stew (Dajaj wa Khodar)
A hearty and flavorful stew featuring tender chicken pieces simmered with a medley of aromatic vegetables and spices, often served with rice.
🧂 Ingredients
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 400 g Tomatoes(diced)
- 2 medium Carrots(peeled and chopped)
- 2 medium Potatoes(peeled and cubed)
- 1 medium Zucchini(chopped)
- 500 ml Chicken broth
- 2 tbsp Tomato paste
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Baharat spice mix
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Add the chicken pieces to the pot and brown them on all sides.
- 4
Stir in the diced tomatoes, tomato paste, turmeric, cumin, coriander, and Baharat spice mix. Cook for 2-3 minutes, stirring to combine.
- 5
Add the chopped carrots, cubed potatoes, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes.
- 6
Add the chopped zucchini to the pot. Season with salt and black pepper to taste. Cover and continue to simmer for another 15-20 minutes, or until vegetables are tender and chicken is cooked through.
- 7
Adjust seasoning if necessary. Garnish with fresh cilantro before serving.
💡 Pro Tips
- ✓For a richer flavor, you can use chicken broth instead of water.
- ✓Feel free to add other vegetables like bell peppers or green beans.
- ✓Serve hot with steamed basmati rice or Bahraini flatbread.
🔄 Variations
- Add a pinch of chili flakes for a touch of heat.
- Substitute chicken thighs with chicken breast, but be mindful of cooking time to avoid drying out.