Chicken Tashreeb

1Preparation

1. Chop the onions, crush the garlic and chop the tomatoes.
2. Peel the potatoes and cut them into quarters.
3. Pierce the dried limes on two sides.
4. Tear the bread into large pieces by hand.

2Cooking

1. Heat the oil in a large pot and fry the onions until golden.

   🔥 medium heat⏱ 8 min timer
2. Add the chicken, garlic, baharat, turmeric, pepper and cinnamon, and turn until the chicken is coated.

   🔥 medium heat⏱ 5 min timer
3. Add the tomatoes and tomato paste and cook until the tomatoes soften.

   🔥 medium heat⏱ 5 min timer
4. Pour in the water, add the dried limes and salt, cover and simmer.

   🔥 low heat⏱ 25 min timer
5. Add the potatoes and cook until they are tender and the chicken is fully cooked.

   🔥 low heat⏱ 25 min timer

3Serving

1. Arrange the bread pieces in a deep serving dish.
2. Ladle the hot broth over the bread until it soaks up and softens.
3. Arrange the chicken and potatoes on top, sprinkle with coriander and serve immediately.

💡 Tips & common mistakes

• Common mistake: pouring the broth over the bread too early — it turns to mush. Ladle it on just before eating.
• Squeeze one of the dried limes into the broth at the end for extra tang.

🔁 Substitutions

• Swap the chicken for lamb to make lamb tashreeb, simmering the meat for about 1½ hours.
• Zucchini or pumpkin can be added with the potatoes.