237. Chicken Tashreeb

1
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!

Ingredients:

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

Method:

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.

 

 صحة و عافية

 

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16 thoughts on “237. Chicken Tashreeb”

  1. looks yummy..had this couple of times at an Iraqi friends house years ago and given the recipe..but it was browned then stewed whole in fresh lemon juice water and a whole unpeeled head of garlic and salt/ black pepper.. no curry//which is more traditional?nadia

  2. looks yummy..had this couple of times at an Iraqi friends house years ago and given the recipe..but it was browned then stewed whole in fresh lemon juice water and a whole unpeeled head of garlic and salt/ black pepper.. no curry//which is more traditional?nadia

  3. Always good to hear from you, Nadia!
    I learned this version from my mother, but tashreeb is a very rustic dish that has almost as many variations as the number of families that cook it.
    There are chicken tasheeb, as well as meat and even vegetarian tashreebs.
    Some Iraqi stews use only garlic (like Bamia), some only onion (like this tasheeb), and some use both or either (like the Spinach stew).
    Basicly, the Iraqi kitchen is versatile and forgiving, and the most important thing is gathering good company to share good food 🙂

  4. Always good to hear from you, Nadia!
    I learned this version from my mother, but tashreeb is a very rustic dish that has almost as many variations as the number of families that cook it.
    There are chicken tasheeb, as well as meat and even vegetarian tashreebs.
    Some Iraqi stews use only garlic (like Bamia), some only onion (like this tasheeb), and some use both or either (like the Spinach stew).
    Basicly, the Iraqi kitchen is versatile and forgiving, and the most important thing is gathering good company to share good food 🙂

  5. If I wanted to make the meat one, would the only difference be substituting the meat for the chicken? Would all the steps stay the same?

  6. If I wanted to make the meat one, would the only difference be substituting the meat for the chicken? Would all the steps stay the same?

  7. What would I have to change other then just the type of meat to make it Latham tishreeb? Would all the directions stay the same and I would have to just change from chicken to meat? And do I add tomato purée at anytime?

  8. What would I have to change other then just the type of meat to make it Latham tishreeb? Would all the directions stay the same and I would have to just change from chicken to meat? And do I add tomato purée at anytime?

  9. Hi Maryam,
    I was wondering if you could provide a recipe for the lamb tashreeb using pressure cooker? Can you add potatoes to this recipe?

    Thank you for the amazing recipes! Much love from Canada!

  10. Salam Canada!
    Sure I will put it on my to-do list to make insha Allah.
    Adding potatoes to tashreeb is a very good and delicious idea, you would just have to keep in mind that they absorb salt and spices which would lessen from the flavor of the broth itself so you might have to adjust accordingly the salt and spices.
    Thank you for your sweet comment and welcome back to MCW!

  11. White Bread here! HA! Meryam…. I truly cannot say enough good things about this recipe! Cooked this for my ”other” A-Rab and a China man!!! You would have been the proudest Master Chef on the planet, had you been ”a fly on the wall”… My A-Rab who typically picks at his food like a bird… Wolfed this down and did not go for seconds, but THIRDS! He actually said ”this is better than my Mother’s!!!”. Is there a cook in the world who doesn’t want to hear this??? Honestly, this recipe is a gem. Easy as pie to make with really outstanding results in relation to the effort, which is none. This is the easiest dish in the world to prepare, but the results look like one has been a serious slave in the kitchen. Anyone reading this and ”thinking” about it… Just stop thinking. Do it! (The China man ate all the onions… which I doubled in the recipe and I used ”American” chili ie chili powder you put in ”chili” with kidney beans… The A-Rab who is the pickiest foodie EVER said the spice combination was “perfectly balanced”.) THANK YOU AGAIN, MERYAM–MASTER CHEF!

    1. My pleasure, Esmeralda! Truly this is a recipe that’s very easy with a big pay off. You flatter me, thank you for your kind words.

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