Chicken and Vegetable Tapsi

chicken-tapsi.jpg

Chicken and Vegetable Tapsi
Chicken and Vegetable Tapsi

Photo attribution: 

My Tu Duong
Chicken and Vegetable Tapsi
Budget-friendly recipe
785

Try this flavorful Iraqi version of a chicken stew for a filling dinner.

Ingredients

3

trimmed of fat and cut into 1/2-inch strips

2
tablespoons

divided

1

sliced into 3/4-inch thick rounds

1

stemmed, seeded, and sliced into strips

1

minced

¼
cup
½
cup
½
pound

peeled and cut into 1/2-inch thick rounds

2

cored and cut into 4 slices

½
cup

defrosted

teaspoon
1
teaspoon
½
teaspoon

plus more to taste

What You'll Need

  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Chef knife
  • Non-stick skillet
  • Mixing Bowl
  • Microwave-safe baking dish
  • 9x12 glass baking dish
  • Pot holders

Directions

  1. Preheat oven to 375° F.
  2. Season chicken with a pinch of salt and pepper. In a non-stick skillet, heat vegetable oil over medium-high heat. Cook chicken until browned on one side, but not cooked completely through. Transfer to a bowl to save juices.
  3. Add onions, peppers and carrots to the skillet. Cook over medium-high heat until golden brown.
  4. Add garlic and tomato paste. Cook for about 2 minutes. Stir in ½ cup water, and chicken juices. Stir to dissolve tomato paste. Continue to stir until sauce thickens.
  5. Place potatoes in a microwave-safe baking dish with 2 tablespoons of water.
  6. Cover with plastic wrap and microwave for 5 minutes.
  7. In a small bowl, stir together pepper, coriander, Arabian spice blend, and salt.
  8. In a 9x12 baking dish, layer vegetables and chicken with a sprinkle of Arabian spice blend in between each layer as follows: • Peppers, onions and carrot • Tomato sauce • Chicken • Tomatoes • Peas • Potatoes
  9. Bake for 30 minutes. Let rest for 5 minutes. Serve with rice.

Chef Tips

  • You can use 2 large chicken breasts instead of chicken thighs.

  • Frozen carrots or a mixture of frozen carrots and peas can be substituted for fresh carrots. If using frozen carrots, do not cook them. Add them in when you add the peas.

Nutrition Info and more

Serving size:
cups
Total calories:
278
Total fat:
11 g
Saturated fat:
1 g
Carbohydrates:
27 g
Protein:
20 g
Fiber:
6 g
Sodium:
534 mg
Attribution

Publication: 

Author: 

Attribution: 

In collaboration with the International Rescue Committee San Diego, United Women for East Africa Support Team, and UC San Diego – Center for Community Health
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