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.
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
- 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.
- Add the chicken pieces to the pot and brown them on all sides.
- 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.
- 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.
- Once the chicken is cooked through, taste the stew and adjust the seasoning if needed.
- 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