Dajaj Nashif (dry-cooked chicken)

Name: Dajaj Nashif (dry-cooked chicken)
Total time: 60 min
Yield: 4
Cuisine: Emirati
Ingredients: 1 chicken (about 1.2 kg), cut into 8 pieces; 2 onions, sliced; 4 cloves garlic, crushed, and 1 tsp grated ginger; 3 tbsp ghee (samn) or oil; 1 tbsp bezar; 1 tsp turmeric, 1 tsp cumin and 1 tsp ground coriander; 1 dried black lime (loomi), pierced; 1 tomato, chopped (optional); 1 green chili; 1 cup stock or hot water; Fresh coriander and salt

Emirati60 minServes 4

Dajaj nashif is chicken cooked with onion and bezar until its liquid dries off, in the manner of laham nashif, and is served with rice at lunch. It is closer to a seasoned dry-cooked chicken than to a liquid stew.

Ingredients for Dajaj Nashif

1chicken (about 1.2 kg), cut into 8 pieces
2onions, sliced
4 clovesgarlic, crushed, and 1 tsp grated ginger
3 tbspghee (samn) or oil
1 tbspbezar
1 tspturmeric, 1 tsp cumin and 1 tsp ground coriander
1dried black lime (loomi), pierced
1tomato, chopped (optional)
1green chili
1 cupstock or hot water
Fresh coriander and salt

Method

Season the chicken with bezar, turmeric, salt and a little lemon and leave for 30 minutes.
Heat the ghee and brown the chicken on both sides, then set aside.
In the same ghee brown the onions, then add the garlic, ginger, cumin, coriander, loomi, chili and tomato and stir until combined.
Return the chicken to the pot, add the hot stock, cover and simmer 25 to 30 minutes until cooked.
Uncover and cook over medium heat until the liquid has gone and the chicken is coated, then sprinkle with coriander and serve with rice.

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