Entree: Iraq – Basra & South – تشريب دجاج ➤ Tashreeb Dajaj (Iraqi chicken stew poured over torn flatbread so it soaks up a spiced broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) butter
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced
- 2 cups (480 ml) chopped tomatoes (fresh or canned)
- 2 tbsp (30 g) tomato paste
- 6 cups (1.42 L) chicken broth
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 2 bay leaves
- 2 whole green cardamom pods, lightly crushed
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 2 tsp (10 g) kosher salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 4 pieces Arabic flatbread (khubz), torn into large pieces, approx. 8 oz (225 g)
- 1/2 cup (15 g) fresh parsley, chopped
- 1/4 cup (35 g) toasted slivered almonds or pine nuts
- Optional: pinch of crushed red pepper flakes

Instructions

1. Heat the olive oil and butter in a large heavy pot over medium-high heat. Brown the chicken pieces in batches, about 4–5 minutes per side, then remove and set aside.
2. Reduce heat to medium and add the sliced onions to the pot. Cook, stirring, until softened and beginning to caramelize, about 8–10 minutes. Add the garlic and cook 1 minute more.
3. Stir in the chopped tomatoes and tomato paste; cook 3–4 minutes until the tomato begins to break down and deepen in color.
4. Add the browned chicken back to the pot. Pour in the chicken broth, then add the turmeric, cumin, coriander, black pepper, bay leaves, cardamom pods, cinnamon stick, and salt. Bring to a gentle boil.
5. Reduce heat to low, cover partially, and simmer until the chicken is tender and cooked through, about 35–45 minutes depending on piece size.
6. Remove the chicken pieces and set aside to cool slightly. Remove and discard the cinnamon stick, bay leaves, and cardamom shells. Increase heat and simmer the broth uncovered 8–10 minutes to concentrate the flavors if desired.
7. Shred or leave chicken pieces whole as preferred; if shredding, discard skin and bones then return meat to the broth. Stir in the lemon juice and adjust salt and pepper.
8. To serve in the traditional style: place torn flatbread in deep serving bowls. Ladle the hot broth and chicken pieces over the bread, letting it soak briefly so the bread becomes soft but not disintegrated.
9. Garnish with chopped parsley and toasted slivered almonds or pine nuts. Serve immediately with lemon wedges and optional crushed red pepper.