Chicken teshreeb (تشريب دجاج) is very similar to habeet, only that it is made with chicken instead of meat and the broth is much lighter.
Like quite a few “traditional” recipes, this is a very simple recipe with major flavor.
It is basically a chicken stew in curried broth.It is another recipe from the twix mix owner (my little sis, who picked it up from my mom), and does not fail to deliver.
Served with some hearty Iraqi flatbread is the traditional way to go, but a little crispy rice on the side sure doesn’t hurt!
2×1 kg chicken, quartered
5 small onions, roughly sliced
4 noomi basra (dried limes), punctured
1/2 tsp chili powder
3/4 tsp turmeric
3/4 tsp white pepper
1 heaped tsp Madras curry powder
1 1/2 tsp salt
Sear the chicken in a tablespoon of hot oil until the skin is a deep golden brown.
Add the onion, noomi, and the spices and seasonings.
Saute until fragrant.
Add enough boiled water just to cover the chicken pieces.
Bring to a boil, cover, reduce heat to medium low and simmer for 1hr20 minutes.
To serve, tear up some Iraqi flatbread in a rimmed serving dish and pour half of the broth over.
Let sit 5 to 7 minutes to allow the broth to be absorbed.
Arrange the chicken pieces over the bread, and pour the remaining broth in a bowl.
Serve hot, preferably with some crispy rice on the side.