Chicken tashreeb is one of my favorite Iraqi stews (and there are many stews, and many favorites). However, what puts me off making it almost every single time is the browning of the chicken parts.
This recipe for chicken tashreeb express not only avoids this sticky and smelly situation, but also drastically cuts down on cooking time.This is achieved by using boneless and skinless chicken breasts. Also, to make up for the flavor lost from the browned chicken skin and bones in the original recipe, bouillon cubes get handy. You can use chicken or vegetable (actually nothing is stopping you from using meat bouillon either), but I do recommend the chicken variety. For health reasons, do try to get bouillon cubes free of MSG.
2 Tbsp oil
2 onions, chopped
1/2 tsp turmeric
1/2 tsp white pepper
1 tsp Madras curry powder
1/4 tsp chili powder
1 noomi, de-seeded and powdered
2 bouillon cubes
450g chicken breasts, sliced thinly widthwise
3 cups water
Saute the chopped onion until wilted but not yet colored.
Add the turmeric, pepper, curry, chili, noomi, and bouillon cubes; stir until fragrant and sizzling.
Add the chicken and stir to coat with the spices for a couple of minutes.
Add the water, bring to a boil, reduce heat, and let simmer covered for about 20 minutes until the chicken is cooked through.
Uncover, taste for salt and adjust as necessary.
Let boil uncovered for a few minutes if you wish slightly thicken the liquid, but do keep in mind the water is in fact a broth and it should be fairly thin.
Serve with Iraqi tannur bread, crusty rice, and fresh onion wedges on the side.