Tashreeb Dajaj (Khubz (Iraqi bread) over Chicken Stew)
Updated: Jan 9
Yield: 5 to 7 servings
Tashreeb Dajaj , is one of the most popular Iraqi dishes it is usually cooked at lunchtime, it is a very filling, wholesome and tasty meal. I love Khubz (flat Iraqi bread) in which makes this dish one of my favorites dishes to eat. Tashreeb Dajaj is plated in a special way, you cut the Khubz into small pieces and place it in a deep dish then add the chicken and the vegetables and pour the chicken broth over it. No utensils are needed to eat the Tashreeb Dajaj, you can use your hand. It is usually done by taking a small piece of chicken, a few of the vegetables and roll it in the khubz and pick it up with your hand and straight to your mouth. It is said that you gain lots of blessings if you eat with your hand. Tashreeb Dajaj can be served with basmati rice and salad.
1 whole chicken cut into pieces or you can use only the leg part of the chicken
5 cloves of garlic crushed
2 tablespoon ginger crushed
1 small hot pepper crushed
Salt as preferred
1 teaspoon Cumin
1 teaspoon of allspices
1 tablespoon black pepper
1/2 tablespoon of red chili
2 tablespoon turmeric
7 cups of water
3 potatoes cut in cubes
3 carrots cut in cubes
1 red onion cut in cubes
1 white onion chopped
3 cups Broccoli
1 Green pepper
1 lime or lemon
1/4 cup cilantro
Cut the chicken into 8 pieces or small parts as you prefer.
Add olive oil in a big pot, add the garlic, ginger and hot pepper.
Add the chicken and keep turning every few minutes.
Add the spices, cumin, allspices, ginger powder ginger, black pepper, red chili, salt, and turmeric.
Lower the heat and cover for 30 minutes.
Add water let it boils for 20 minutes until the chicken is almost done.
Add the potatoes, carrots, red onion, white onion, Broccoli, Green pepper, and zucchini.
Let it boil, then lower the heat and cover for 30 to 40 minutes until the vegetables are tender.
Squeeze the lemon juice and add the cilantro.