Chicken Fareed (bread & stew)

Emirati100 minServes 8

Chicken fareed is a lighter version of lamb fareed, prepared in Ramadan and for family occasions. The bread used is dry rigag, called "khubz al-rigag".

Ingredients for Chicken Fareed

• 1whole chicken (about 1.2 kg), cut up
• 2onions, chopped, and 4 cloves garlic
• 1 tbsptomato paste and 3 tomatoes, chopped
• 2potatoes, 1 large carrot and 3 small zucchini
• 1 tbspbezar, 1 tsp turmeric and ½ tsp cinnamon
• 2dried black limes (loomi), pierced, and 1 to 2 green chilies
• 5large rigag sheets (or thin Iranian bread), torn palm-sized and left to dry
• 3 tbspoil, chopped coriander and salt

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 onion, then add the garlic, tomato paste, tomatoes, bezar, turmeric and cinnamon and stir.
3. Add the potatoes, carrots, loomi and chilies with the reserved stock (about 6 cups) and cook until the potatoes are nearly done.
4. Add the zucchini and coriander and cook until tender, then add the meat or chicken and adjust the salt.
5. In a deep bowl layer rigag and ladle broth over until soaked; repeat with a second and third layer, leaving no dry spots.
6. Arrange the meat or chicken and vegetables on the bread, sprinkle with coriander and serve immediately.

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