Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

A nice chicken and walnut dish from Arabia. (I increased the spices and that made it more appealing to me, at least)

Ingredients Nutrition


  1. Place chicken in a pot and cover halfway with water; add half of the chopped onions, the carrots, 1/4 cup of the parsley, salt, and pepper.
  2. Bring to a boil, then reduce heat and allow to simmer for 45 minutes or until the chicken is cooked.
  3. Remove chicken and take the meat off the bone, cut into bite-size pieces; set aside.
  4. Strain the chicken stock and set aside. Mix the walnuts with the paprika and set aside.
  5. Brown the chicken pieces in the butter. Add the remaining onions, the chicken stock, the cinnamon, cloves, baharat, and bay leaves.
  6. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes.
  7. Remove the bay leaves, then set on a serving platter, and garnish with the walnut and paprika mixture.
  8. Decorate with the remaining parsley and cilantro.
  9. Serve with rice and pita bread.
Most Helpful

A great, subtly spiced stew - the garnishings really take this to the next level, so do not leave them out! I used 1 kg of bone-in chicken breasts, but otherwise followed the recipe; used in all about 1,5 ts salt and cut the chicken in fairly large chunks (aesthetic preference!). Thank you for a lovely recipe Habibi!

stormylee October 30, 2011

I cooked this in my pressure cooker to cut down on the cooking time. My family thought this recipe had a good flavor but it was average. I probably won't make it again.

Nasseh April 21, 2008