Dajaj Ma' Jawz
photo by stormylee
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1814.36 g chicken
- 4 medium onions, chopped
- 2 medium carrots, chopped
- 177.44 ml chopped fresh parsley
- 118.29 ml chopped fresh cilantro
- salt and pepper
- 236.59 ml finely chopped walnuts
- 29.58 ml paprika
- 59.16 ml butter
- 4.92 ml cinnamon
- 2.46 ml clove
- 9.85 ml baharat
- 3 bay leaves
directions
- 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.
- Bring to a boil, then reduce heat and allow to simmer for 45 minutes or until the chicken is cooked.
- Remove chicken and take the meat off the bone, cut into bite-size pieces; set aside.
- Strain the chicken stock and set aside. Mix the walnuts with the paprika and set aside.
- Brown the chicken pieces in the butter. Add the remaining onions, the chicken stock, the cinnamon, cloves, baharat, and bay leaves.
- Bring to a boil, then reduce heat, cover, and simmer for 40 minutes.
- Remove the bay leaves, then set on a serving platter, and garnish with the walnut and paprika mixture.
- Decorate with the remaining parsley and cilantro.
- Serve with rice and pita bread.
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Reviews
-
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!
RECIPE SUBMITTED BY
I love exotic food. especially Arabian, Indian, Thai, and Chinese! I like finding new and interesting recipes.
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