This simple dish of chicken and potatoes takes inspiration from saloona - a light everyday stew that’s cooked in every Emirati home.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 748 |
| Fat | 53g |
| Saturates | 9g |
| Protein | 50g |
| Carbs | 18g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSprinkle the chicken pieces with the turmeric and marinate for 30 minutes. Chop the onions.
In a large pot, heat the oil and brown the chicken pieces until golden and caramelised. Remove from the pot and set aside. In the same pot, fry the onions until softened and translucent. Add the cardamom, cumin and chilli and fry until fragrant. Return the chicken to the pot along with the cinnamon.
Crush the garlic, grate the ginger and add to the pot along with the tomato paste, 125ml of water and saffron. Cook for 5 minutes.
Slice the courgette, cube the potatoes, slice the carrots and crush the loumi. Add the vegetables, lime, 1½L of water and salt to the pot and bring to a boil. Cover and simmer until the water has reduced by half and the chicken and vegetables are cooked, approx. 25-30 minutes.
Serve garnished with torn coriander and chopped red chilli.
