🍲 Chicken thareed

Name: Chicken thareed
Total time: 75 min
Yield: 4
Cuisine: Arabian Peninsula · Gulf
Ingredients: 1 kg chicken pieces, skinless; 3 thin flatbreads (regag or similar); 1 onion, chopped; 2 tomatoes, chopped, and 1 tbsp tomato paste; 2 potatoes and 2 carrots, in chunks; 2 tsp baharat; 2 dried black limes, pierced; 1 tbsp vegetable oil, 1 litre water, salt

Origin: Arabian Peninsula · Gulf

528kcal

per serving · 400 g

132kcal

per 100 g

36 gProtein9 g / 100 g

16 gFat4 g / 100 g

60 gCarbs15 g / 100 g

Chicken thareed is a lighter take on the classic Gulf thareed: thin flatbread layered in a bowl and soaked with a chicken stew of potato, carrot and tomato, seasoned with baharat and dried black lime. The bread turns soft and full of flavour, the black lime adds a gentle sour, smoky note, and the chicken pieces are laid on top. It is a common iftar dish during Ramadan.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Contains glutenno wheat, barley or rye in a typical recipe

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

flatbreadchickenpotatocarrottomatobaharat spice mixdried black lime

Recipe

4 servings75 min

Ingredients

1 kg chicken pieces, skinless
3 thin flatbreads (regag or similar)
1 onion, chopped
2 tomatoes, chopped, and 1 tbsp tomato paste
2 potatoes and 2 carrots, in chunks
2 tsp baharat
2 dried black limes, pierced
1 tbsp vegetable oil, 1 litre water, salt

Method

Fry the onion in oil, add the chicken and baharat and sear for 5 minutes.
Add tomatoes, tomato paste, black limes and water and simmer for 25 minutes.
Add potatoes and carrots and cook 20 minutes until tender.
Layer torn bread in a deep dish, pour over the broth and top with chicken and vegetables.

How to make it lighter

Use chicken breast and remove the skin.
Increase the vegetables and use less bread per portion.
Skim fat from the broth before pouring it over the bread.

History

Thareed is one of the oldest recorded Arab dishes and is traditionally eaten in Ramadan across the Gulf. The chicken version is a popular everyday alternative to the lamb original in Gulf homes.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →