Try this flavorful Iraqi version of a chicken stew for a filling dinner.
trimmed of fat and cut into 1/2-inch strips
sliced into 3/4-inch thick rounds
stemmed, seeded, and sliced into strips
peeled and cut into 1/2-inch thick rounds
cored and cut into 4 slices
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
Preheat oven to 375° F.
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.
Add onions, peppers and carrots to the skillet. Cook over medium-high heat until golden brown.
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.
Place potatoes in a microwave-safe baking dish with 2 tablespoons of water.
Cover with plastic wrap and microwave for 5 minutes.
In a small bowl, stir together pepper, coriander, Arabian spice blend, and salt.
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
Bake for 30 minutes. Let rest for 5 minutes. Serve with rice.
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.