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Tharid
Category: Main Dish - (344)
Origin: Saudi Arabia
Source: IslamiCity
The prophet (PBUH) enjoyed meat and bread. The bread at his time was made from barley which made it hard, so to soften it, people would soak it in broth. This technique is still used in many cuisines in the middle east and is similar to the Iraqi tashreeb. We might not know exactly how the prophet enjoyed his dish, but this delicious one could be a close version.
Ingredients:
- 1 whole chicken, cut into 4 to 8 pieces
- 4 tbsp vegetable oil
- 1 or 2 onions, chopped
- 4 cloves of garlic, minced
- 2 or 3 large tomatoes, peeled, seeded and chopped
- small bunch of cilantro (coriander ), chopped
- 1 to 2 tbsp curry powder
- 1 1/2 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/2 tsp turmeric
- 2 cups chicken broth
- 2 cups water
- 1 cup cooked or canned chickpeas
- 3 potatoes, peeled and cubed
- 6 servings of pita, naan or other bread
- 4 tbsp vegetable oil
- 1 or 2 onions, chopped
- 4 cloves of garlic, minced
- 2 or 3 large tomatoes, peeled, seeded and chopped
- small bunch of cilantro (coriander ), chopped
- 1 to 2 tbsp curry powder
- 1 1/2 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/2 tsp turmeric
- 2 cups chicken broth
- 2 cups water
- 1 cup cooked or canned chickpeas
- 3 potatoes, peeled and cubed
- 6 servings of pita, naan or other bread
Preparation:
1. Wash and pat the chicken dry. If desired, remove and discard the skin.
2. Heat the oil over medium-high heat in a heavy-bottomed stock pot or Dutch oven. In batches, brown the chicken on all sides. Remove the chicken from the oil and set aside.
3. Add the onions and garlic to the oil and cook for a few minutes. Add the tomatoes, coriander and spices. Cook for several minutes, until the tomatoes begin to soften.
4. Return the chicken to the pot and add the water and broth. Bring the liquids to a boil, reduce the heat and simmer, covered, until the chicken is tender, about 45 minutes. Add the chickpeas and potatoes (and a little more water to cover if necessary – you’ll want ample broth) and continue simmering until the potatoes are cooked and the chickpeas are heated through. Taste and adjust the seasoning.
5. On a large serving platter or in individual bowls, make a bed of broken or torn bread. Arrange the chicken in the middle and spoon the sauce, chickpeas and potatoes over all. Serve immediately.
2. Heat the oil over medium-high heat in a heavy-bottomed stock pot or Dutch oven. In batches, brown the chicken on all sides. Remove the chicken from the oil and set aside.
3. Add the onions and garlic to the oil and cook for a few minutes. Add the tomatoes, coriander and spices. Cook for several minutes, until the tomatoes begin to soften.
4. Return the chicken to the pot and add the water and broth. Bring the liquids to a boil, reduce the heat and simmer, covered, until the chicken is tender, about 45 minutes. Add the chickpeas and potatoes (and a little more water to cover if necessary – you’ll want ample broth) and continue simmering until the potatoes are cooked and the chickpeas are heated through. Taste and adjust the seasoning.
5. On a large serving platter or in individual bowls, make a bed of broken or torn bread. Arrange the chicken in the middle and spoon the sauce, chickpeas and potatoes over all. Serve immediately.
