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Chicken and Vegetable Tapsi

Photo attribution: My Tu Duong
Ready In: 1 hour 40 minutes
Serves: 4
Dairy-freeGluten-freeLow Added Sugar
Try this flavorful Iraqi version of a chicken stew for a filling dinner.

What you'll need

Large skillet
Microwave-safe baking dish
9x13 baking dish
Pot holders

Ingredients

Serves 4
3 Chicken Thighs boneless, skinless, trimmed of fat and cut into 1/2-inch strips
2 tablespoons Vegetable Oil divided
1 Onion medium, sliced into 3/4-inch thick rounds
1 Bell Pepper stemmed, seeded, and sliced into strips
1 clove Garlic minced
1/4 cup Tomato Paste
1/2 cup Water
1/2 pound Potatoes peeled and cut into 1/2-inch thick rounds
2 Tomatoes Medium, cored and cut into 4 slices
1/2 cup Carrots sliced
1/2 cup Peas
1/2 teaspoon Black Pepper
1/8 teaspoon Ground Coriander
1 teaspoon Arabian Spice Blend
1/2 teaspoon Kosher Salt plus more to taste

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's 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 Facts

Serving Size 1.50 cup

Serving Per Container 4

Amount Per Serving
Calories 278
% Daily Value*
Total Fat 11 g14%
Saturated Fat 1 g5%
Sodium 534 mg23%
Total Carbohydrate 27 g10%
Dietary Fiber 6 g21%
Protein 20 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: