Tashreeb al Dajaj

Tashreeb al Dajaj
Author: Marwan Abdoh
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Servings: 4
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  • 1 1/2 kg chicken breast (skin-less and bone-less, cut into bite-sized pieces
  • 1 1/2 cups to 2canned chickpeas (washed and drained)
  • 3 tablespoons vegetable oil
  • 3 tablespoons tomato paste
  • 3 lemons segmented and chopped
  • 2 teaspoons of garlic past
  • 3 ripe red tomatoes prepared into concasse
  • 1 cup chicken stock
  • 4 green onions chopped
  • 1 carrot peeled and diced salt and pepper, to taste Cilantro leaves, for garnishing
  1. Place the chicken cubes in a bowl and season with salt and pepper. Set aside.
  2. Heat the oil In a pan over medium-high . Once the oil is hot, add the chicken and brown on all sides while stirring regularly.
  3. Stir in the tomato paste and cook for 3 minutes while stirring occasionally.
  4. Stir in the remaining ingredients except for the chickpeas, season to taste with salt and pepper and bring to a boil.
  5. Reduce to low heat and simmer for 10 minutes. Stir in the chickpeas, return to a boil and simmer for another 10 minutes. Remove from heat and transfer into a serving bowl or plate.
  6. Top with chopped cilantro and serve warm with plain rice or tortilla.
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