Nidhal’s Tashreeb Recipe

This week in our Recipe Corner, we’re excited to feature Nidhal’s mouthwatering Chicken Tashreeb from our “International Cooking Series.” A heartfelt thank you to Nidhal for sharing her culinary magic! As promised, here’s her cherished recipe for Tashreeb, so prepare to delight your taste buds!

1 Chicken breast cut into serving size
1 Large potatoes
1 Medium onion diced
3-4 Dry lime washed & poked
1 Tsp. Turmeric or more to your taste
1 Glove garlic chopped  (optional)
1 Can of Chickpeas
1 Can of Cannellini beans (optional)
1 Tsp. cumin
Iraqi bread or thick pita bread
Salt to your taste

METHOD

1. Heat the oil in a large pot over medium-high flame. Working in batches, brown the chicken pieces on all sides.
2. Add the chopped onion and garlic and dry lime to the pot and saute them couple of minutes, Stir in, cumin and turmeric cook for 30 seconds.
3.  Add boiled water to cover the chicken mix up to half the pot and bring to the boil then simmer 20-30 mints.
4. Peel the potato and cut into big pieces add it to the pot just 10 minutes before the chicken is cooked.  Add 1 teaspoon salt. You can squeeze the lime by now to give sourness to the Tashreeb.
5. Open the chickpeas can place the chickpeas in a bowl rinse couple of times then cover with cold water. Gently Massage the chickpeas untill you get rid of the outer skin then add to the pot.
6. Rinse well the cannellini beans then add to the pot.
7. Tear the Iraqi bread or pita bread into large pieces and line the bottom of serving bowls with the bread. Ladle portions of the hot tashreeb into the bowls over the bread and serve immediately.