Chicken Saloona (Emirati Stew)

Ingredients

• about 680 g Chicken pieces
• 1 large Onion
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Zucchini
• 2 medium Tomatoes
• 3 cloves Garlic
• 2.54 cm Ginger
• 2 tablespoons Saloona spice blend
• 1 tablespoon Tomato paste
• 2 tablespoons Vegetable oil
• 4 cups Water
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the 2 tablespoons of vegetable oil.
2. 2Add the 1 large chopped onion to the pot and cook, stirring occasionally, for 8-10 minutes, or until it is golden brown and softened.
3. 3Add the 3 cloves of minced garlic and the 2.54 cm of minced ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the about 680 g of chicken pieces to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is browned on all sides.
5. 5Stir in the 2 medium chopped tomatoes, 1 tablespoon of tomato paste, and the 2 tablespoons of Saloona spice blend. Cook for 5 minutes, stirring frequently, until the mixture darkens slightly and becomes aromatic.
6. 6Add the 2 medium chopped potatoes, 2 medium chopped carrots, and 1 medium chopped zucchini to the pot. Stir everything together to coat the vegetables with the spices.
7. 7Pour in the 4 cups of water. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 40-50 minutes, or until the chicken is cooked through (internal temperature of 74°C / 74°C) and the vegetables are tender when pierced with a fork.
8. 8Stir in the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Taste and adjust seasoning if needed.
9. 9Serve the Chicken Saloona hot.

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