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Tashreeb Dajaj
4'
Not included in this recipe
Treenut
Peanuts
Fish
Crustaceans
Ingredients
Servings
-
6 Portions
+
Vegetable oil
3 tablespoons Vegetable oil
Whole chicken
1500 grams Whole chicken
Tomato Paste
45 grams Tomato Paste
Tomato with juice
3 Mediums Tomato with juice
Garlic, finely chopped
4 Cloves Garlic, finely chopped
Dried lime
3 pieces Dried lime
MAGGI® Chicken Bouillon
2 cubes MAGGI® Chicken Bouillon
Water
3 1/2 cups Water
Onions, finely chopped
8 Smalls Onions, finely chopped
Potato
1 Medium Potato
Chickpeas
1 cup Chickpeas
Loaves of Iranian bread
2 pieces Loaves of Iranian bread
Tashreeb Dajaj
Nutri value
| Carbohydrates | 54.63 g |
| Energy | 757.5 kcal |
| Fat | 34.78 g |
| Protein | 60.17 g |
| Fiber | 11.54 g |
| Sodium | 1032.02 g |
| Sugar | 17.7 g |
Instructions
4 Steps
45'
Total
5'Preparation
45'Cooking
0'Waiting
Step by step
1 of 4
1'
Step 1
Heat vegetable oil in a large non-stick saucepan, add and cook chicken pieces for 8-10 mins until chicken changes to golden brown. Add tomato paste and stir for 3 mins.
Check
2 of 4
1'
Step 2
Add tomato puree, garlic cloves, dried lime, MAGGI® Chicken Bouillon cubes, baby onion and water. Bring to a boil and simmer uncovered for 10 mins over low heat.
Check
3 of 4
1'
Step 3
Add potato and chickpeas and simmer for 20 mins or until vegetables and chicken are cooked through.
Check
4 of 4
1'
Step 4
Place the bread pieces over a large serving plate and pour on the stew sauce to soak the bread, then place the remaining of the stew on top.
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Tashreeb Dajaj
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