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Dajaj Salsa (Chicken & Veg. stew)

Love this dish, it is simple, easy, delicious and very healthy recipe, you can eat this dish as is, or with basmati rice. As well you can eat it with Khoubz (Traditional Iraqi Bread check the recipe on this website) you take small pieces of the khoubz and dip it into the sauce and eat it. Also, another way to eat this dish is by using the khoubz as a spoon to pick up chicken and vegetable. As for me I enjoy eating this dish with basmati rice, I usually take a plate add basmati rice then pure the chicken and vegetables over the rice, then on top I like to add some yogurt and garnish with cilantro's.

Nutritional facts:

The carrot is a root vegetable is highly nutritious and have several health benefits, they are a good source of beta-carotene, fiber, vitamin K, potassium and antioxidants. Carrots have low cholesterol levels, enhance eye health, also they are excellent in weight loss.

Zucchini can be used in low-carb diet or even helps in losing weight faster, has a high-water percentage, is low in calories, carbs and sugar. Also has important nutrients they are potassium, manganese, and antioxidants like vitamin C and vitamin A. Zucchini can be easily add to any of your favorite’s dishes due to it little extra calories.


  • 1 lb. breast chicken cut in cubed ½ inch

  • 6 to 8 tablespoon extra-virgin olive oil

  • 5 clove garlic crushed

  • 2 tablespoon ginger crushed

  • ½ jalapeno pepper crushed

  • 2 tablespoon balsamic vinegar

  • 1 lemon (squeeze the juice)

  • 3 tablespoon flour

  • ½ cup water or chicken stock or as needed

  • 1 large yellow onion thinly sliced

  • 2 peeled and cubed green zucchinis

  • 2 cups of baby carrots cut ½ inch

  • salt as preferred

  • 1 tablespoon cumin

  • 1 tablespoon ground black pepper

  • 1 tablespoon coriander powder

  • 1 tablespoon garam masala powder

  • 1 tablespoon paprika

  • 2 tablespoon turmeric powder


In a large bowl add the chicken, garlic, ginger, jalapeno pepper, balsamic vinegar, lemon juice, and 2 tablespoon olive oil let Marinate for 1 hour or 2 hours. For fast cooking in half an hour will be fine.

In a large pan over medium heat, add the 3 to 4 tablespoon olive oil then add the marinated chicken cook for five minutes add ¼ cup of water or chicken stock, lower the heat and cover until the chicken is tender and there is no water left.

In another pan add the 3 to 4 tablespoon of olive oil, then add the onion cook for 3 minutes until the onion is tender, add the cooked chicken, ¼ cup of water or chicken stock, flour and mix well, then toss in zucchinis and the carrots, salt, cumin, black pepper, coriander powder, garam masala powder, paprika, and turmeric powder. Lower the heat, cover and let it simmer for about 10 minutes. Do not over cook the zucchinis and carrots they should have the crunch when you eat it.


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