Tharid (Shellfish-Free)

Ingredients

• 1.5 lbs Chicken thighs (boneless, skinless)
• 6 pieces Arabic bread (Raqq or similar)
• 2 medium Potatoes, cubed
• 2 medium Carrots, sliced
• 1 medium Zucchini, cubed
• 1 large Onion, chopped
• 2 medium Tomatoes, diced
• 3 cloves Garlic, minced
• 4 cups Vegetable broth
• 2 tbsp Mixed spices (Baharat or similar)
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Cilantro, chopped

Instructions

1. 1Prepare the bread: Tear the 6 pieces of Arabic bread into small, bite-sized pieces and set them aside. This will help them absorb the stew liquid evenly.
2. 2Start the stew base: Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 1 large onion, chopped, and cook, stirring occasionally, until it is soft and golden brown, about 8-10 minutes.
3. 3Add aromatics and tomatoes: Add the 3 cloves of garlic, minced, to the pot and cook for 1 minute more, until you can smell its fragrance. Then, add the 2 medium tomatoes, diced, and cook until they have softened, about 5 minutes.
4. 4Brown the chicken and add vegetables: Add the 1.5 lbs of chicken thighs, boneless, skinless, to the pot and cook until they are browned on all sides. Add the 2 medium potatoes, cubed, the 2 medium carrots, sliced, and the 1 medium zucchini, cubed, to the pot.
5. 5Simmer the stew: Pour in the 4 cups of vegetable broth. Add the 2 tablespoons of mixed spices, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. The chicken and vegetables should be cooked through and tender. You can check the chicken by cutting into a piece; it should no longer be pink inside.
6. 6Soak the bread: Stir the prepared pieces of Arabic bread into the stew. Continue to cook, uncovered, for another 5-10 minutes, or until the bread has softened and absorbed some of the broth, thickening the stew.
7. 7Serve: Ladle the Tharid into bowls. Garnish with the 2 tablespoons of chopped cilantro and serve hot.

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