Dajaj Banadoura (iraqi Chicken And Tomato Stew)

Dajaj Banadoura is a traditional Iraqi chicken and tomato stew that is bursting with flavor and warmth. This hearty dish is perfect for a cozy family dinner or a gathering with friends.

Dajaj Banadoura (iraqi Chicken And Tomato Stew)

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 4 tomatoes, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 2 cups chicken broth
  • Fresh parsley for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
  2. Add the chicken pieces to the pot and brown them on all sides.
  3. Stir in the diced tomatoes, ground cumin, paprika, ground cinnamon, salt, and pepper. Cook for a few minutes until the tomatoes start to break down.
  4. Pour in the chicken broth, bring the stew to a simmer, then reduce the heat and cover the pot. Let it cook for about 45 minutes, or until the chicken is tender.
  5. Once the chicken is cooked through, taste the stew and adjust the seasoning if needed.
  6. Serve the Dajaj Banadoura hot, garnished with fresh parsley.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Cooking thermometer

Serving suggestions

Serve the Dajaj Banadoura with warm pita bread or steamed rice for a complete and satisfying meal.

Tips & tricks

For a richer flavor, you can add a squeeze of lemon juice to the stew just before serving.

Cost

$15