Chicken Salona: Emirati-Style Chicken Stew

Name: Chicken Salona: Emirati-Style Chicken Stew with Vermicelli Rice
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Skinless boneless chicken thighs; 1 Piece of Red onion; 150 Grams of Potatoes; 1 Piece of Carrot; 1 Piece of Small zucchini; 1 Piece of Dried lemon; 1 Tbsp of Olive oil; 15 Grams of Ginger garlic paste; 30 Grams of Tomato paste; 4 Grams of Arabic mix masala; 2 Grams of Fenugreek leaves; 2 Grams of Turmeric powder; 4 Piece of Cardamom pods; 200 Grams of Tomato passata; 1 Piece of Chicken stock cube; 400 ML of Water; 30 Grams of Fresh coriander; 150 Grams of Long grain rice; 20 Grams of Ghee; 20 Grams of Vermicelli; 300 ML of Water; 1 Tsp of Salt; 1 Piece of Lemon; 1 Piece of Cucumber; 150 Grams of Cherry tomatoes; 200 Grams of Romaine lettuce; 2 Grams of Sumac

with Vermicelli Rice

Inspired by the Emirati classic. This stew brings together chicken and vegetables in a rich, aromatic tomato base.

99 Reviews

Cals 884 · Prot 59 · Carbs 116 · Fat 21

Family Friendly

45 min

Chicken Salona: Emirati-Style Chicken Stew with Vermicelli Rice

Inspired by the Emirati classic. This stew brings together chicken and vegetables in a rich, aromatic tomato base.

99 Reviews

Cals 884 · Prot 59 · Carbs 116 · Fat 21

Family Friendly

Ingredients

Stew

Skinless boneless chicken thighs

400 Grams

Red onion

1 Piece

Potatoes

150 Grams

Carrot

1 Piece

Small zucchini

1 Piece

Dried lemon

1 Piece

Olive oil

0.5 Tbsp

Ginger garlic paste

15 Grams

Tomato paste

30 Grams

Arabic mix masala

4 Grams

Fenugreek leaves

2 Grams

Turmeric powder

2 Grams

Cardamom pods

4 Piece

Tomato passata

200 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Water

400 ML

Fresh coriander

30 Grams

Rice

Long grain rice

150 Grams

Ghee 4*

20 Grams

Vermicelli 10*11*

20 Grams

Water

300 ML

Salt

0.5 Tsp

Salad

Lemon

1 Piece

Cucumber

1 Piece

Cherry tomatoes

150 Grams

Romaine lettuce

200 Grams

Sumac

2 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3704 / 884
Fats (g)	21.1
of which saturated (g)	9.5
Carbohydrates (g)	116
of which sugars (g)	18.7
Fibers (g)	15.9
Proteins (g)	58.8
Salt (g)	5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and finely chop the onion.
Peel and chop the potatoes into bite-sized pieces.
Peel and chop the carrot into half moon pieces.
Chop the zucchini into half moon pieces.
Pierce the dried lemon all around with a fork.

Tip! Hold the dried lemon tight with one hand and using a fork carefully pierce it all around.

2 Start stew

Heat a large pot over a medium-high heat with a drizzle of oil.
Once hot, add the onion. Fry for 5 min.
Add the chicken. Fry for 5-7 min until browned.
Once browned, add the ginger garlic paste, tomato paste, arabic masala, fenugreek, turmeric, cardamom and dried lemon to the pan.
Fry for 30 sec until fragrant.
Add the potatoes, carrot, tomato passata, stock cube and measured water.
Reduce the heat to medium and cover.
Simmer for 15-18 mins or until the potatoes and carrots have softened.

3 Make vermicelli rice

Meanwhile, rinse and drain the rice in a sieve or colander.
Heat a pot over medium heat with the ghee.
Once melted, add the vermicelli to the pot.
Toast the vermicelli until browned.
Once browned, add the rice and mix well.
Add the measured water with a pinch of salt and bring to a boil.
Once boiling, reduce the heat to low and cover.
Cook the rice for 10 min.
After 10 min, turn the heat off.
Leave covered for a further 10 min to steam (do not remove the lid for the 10 min).

4 Finish stew

Finely chop the coriander (stems included).
Add the zucchini and coriander (saving some for garnish) to the pot.
Mix well and cover again.
Simmer for a further 7-10 min or until the veg is tender and the chicken is fully cooked.

Tip! Using a spoon, squeeze the dried lemon to release the juices. This will give an extra punch of flavour to the stew.