Chicken Margoogat (bread & vegetable stew)

Recipe No.: E-23

Emirati110 minServes 6

Chicken margoogat is a lighter version of the lamb margoogat, cooked with the same vegetables and served in a deep dish over rigag. It is home cooking rather than restaurant food, and its vegetables vary with the season.

Ingredients for Chicken Margoogat

• 1whole chicken (about 1.2 kg), cut into 8 pieces
• 2onions, chopped, and 4 cloves garlic, crushed
• 3tomatoes, chopped, and 2 tbsp tomato paste
• 2potatoes, 1 carrot, 3 small zucchini and a piece of pumpkin (seasonal), cut into large chunks
• 1green chili
• 1 tbspbezar, 1 tsp turmeric and 1 tsp ground coriander
• 2dried black limes (loomi), pierced
• 4large sheets of rigag bread (or Iranian/dry thin bread), torn palm-sized
• 3 tbspoil or ghee, and salt
• Chopped fresh coriander

Method

1. Boil the chicken in water to cover with an onion and a loomi for 35 to 40 minutes until cooked; strain and keep the stock.
2. In a large pot heat the oil and brown the onions, then add the garlic, tomato paste, tomatoes, bezar, turmeric and coriander and stir until combined.
3. Add the cooked meat or chicken with its stock (about 5 cups), the green chili and loomi, and bring to a boil over medium heat.
4. Add the potatoes, carrots and pumpkin and cook 15 minutes, then add the zucchini for 10 minutes until the vegetables are tender and the broth sits between a soup and a sauce.
5. Lay a layer of rigag in a deep dish, ladle broth over until soaked, and repeat with a second layer.
6. Arrange the meat or chicken and vegetables on top of the bread, scatter with coriander and serve hot.

Try the interactive Chef Meerath on the main site · هذه الوصفة بالعربية