• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
×
Home » Recipes » Chicken Stews and Curries

Dawood Basha with Chicken Meatballs

Modified: Sep 16, 2022 · Published: Jul 1, 2021 by Famidha Ashraf · This post may contain affiliate links · 2 Comments

Jump to Recipe

A chicken version of my popular Daoud Basha stew with the same gusto of meatballs, potatoes and peppers in tangy-sweet tomato sauce is best served with buttery vermicelli rice. I thoroughly enjoyed making Dawood Basha several times since Ramadan and so you will find pictures of different attempts. Hope you will enjoy this recipe and share your comments.  

chicken daoud basha

Ever since I shared the ground beef Daoud Basha recipe, I have received a few requests for a chicken version. The original recipe is a keeper and has blessed me with great blog traffic, especially via Pinterest. If you are new here, then Dawood Basha aka Daoud Basha is a popular Levantine meatballs stew with potatoes and peppers simmered in a tangy-sweet tomato sauce flavoured with pomegranate molasses. 

Jump to:
  • How to make?
  • 📖 Recipe Card
  • 💬 Comments

I won't get into too many details about the ingredients and dish as I have already shared in the original post. I learnt that there are a few versions of Daoud Basha like Turkish, Syrian and Lebanese and they differ mostly in the spices used. Tested with few of the spices and loved the addition of cumin. You may replace the allspice and cinnamon with your favourite Arabic spice mixes like 7 spices or Baharat etc. for a different flavour. 

I have always served Daoud basha with white rice but recently started making vermicelli rice and I must say it doesn't matter! Dawood basha with vermicelli rice is traditional and looks great together but you can always serve with just plain white rice too. 

chicken daoud basha

How to make?

Add the chicken meatballs ingredients into a food processer or grinder mixie jar

and process until the mixture comes together. 

Transfer the mixture into a bowl and make 15 to 20 equal-sized balls. You may make smaller meatballs for more. For ease, wet your hands between making each meatball.

Heat olive oil in a saucepot and place the meatballs without crowding the pan. You can do it in batches so it is easy to stir and sear evenly.

Make sure all meatballs are browned. Remove the meatballs and keep them aside.

Add more olive oil to the same pan. Pan-fry the potato chunks until browned on all sides. Remove and keep them aside. 

Next, add the chopped red bell pepper and roast until charred edges. Remove and keep them aside. 

Heat more olive oil in the same pan. Saute the finely chopped onions and garlic. Add the spice powders along with some salt and saute for few minutes. Stir in the pureed tomatoes, tomato paste and pomegranate molasses. Bring the sauce to a full boil. 

Place the seared chicken meatballs carefully in a single layer. Pour enough water to partially submerge the meatballs. Cover and cook on low flame for 15 to 20 minutes or until the meatballs are cooked and the sauce starts to thicken. 

Stir in the fried potatoes and bell peppers. Taste and adjust the spices and salt. Cover and cook for another 10 minutes or until the potatoes are cooked through and sauce reaches your desired consistency.

Garnish with parsley leaves. Serve hot Dawood basha with boiled white rice or vermicelli rice. 

📖 Recipe Card

chicken dawood basha

Lebanese Chicken Meatballs Stew

A chicken version of my Dawood Basha stew with the same gusto of meatballs, potatoes and peppers in tomato sauce is best served with vermicelli rice.
5 from 1 vote
Print Pin Rate SaveSaved!
Prep Time: 20 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 3 people
Calories: 573.81kcal
Author: Famidha Ashraf
Prevent your screen from going dark

Ingredients
 

For the chicken meatballs

  • 500 grams boneless chicken thighs, cut into smaller pieces
  • 1 medium onion, diced finely
  • 3 garlic cloves, minced
  • 2 to 3 green chilli, slit and chopped
  • fresh parsley, chopped
  • ½ tablespoon allspice powder
  • ½ teaspoon cinnamon powder , or cumin powder
  • 1 teaspoon pomegranate molasses
  • Salt and pepper to taste

For pan-frying

  • Olive oil , for searing and frying
  • 1 large potato, chopped into large chunks
  • 1 bell pepper, any colour, chopped into large cubes

For the Tomato Pomegranate Molasses Sauce

  • 1 medium onion, diced finely
  • 4 garlic cloves, minced
  • ½ tablespoon allspice powder
  • ½ teaspoon cinnamon powder
  • 300 grams tomatoes, pureed or chopped finely (2 large)
  • 1½ tablespoon tomato paste
  • 1 tablespoon pomegranate molasses
  • water as required
  • Salt and pepper to taste
  • fresh parsley

Instructions

Prepare the chicken meatballs

  • Add the chicken meatballs ingredients into a food processor or grinder mixie jar and process until the mixture comes together.
    500 grams boneless chicken thighs
    1 medium onion
    3 garlic cloves
    2 to 3 green chilli
    fresh parsley
    ½ tablespoon allspice powder
    ½ teaspoon cinnamon powder
    1 teaspoon pomegranate molasses
    Salt and pepper to taste
  • Transfer the mixture into a bowl and make 15 to 20 equal-sized balls. You may make smaller meatballs for more. For ease, wet your hands between making each meatball.

Sear the chicken meatballs

  • Heat olive oil in a saucepot and place the meatballs without crowding the pan. You can do it in batches so it is easy to stir and sear evenly. Make sure all meatballs are browned. Remove the meatballs and keep them aside.
    Olive oil

Roast the potatoes and red bell pepper

  • Add more olive oil to the same pan. Pan-fry the potato chunks until browned on all sides. Remove and keep them aside. Next, add the chopped red bell pepper and roast until charred edges. Remove and keep them aside.
    1 large potato
    1 bell pepper

Prepare the Tomatoes

  • Purée the tomatoes and keep them ready for sauce or use them as finely chopped tomatoes. You may also process some of the roasted bell pepper along with the tomatoes for added flavour and colour. This works well if you are using red bell pepper, avoid if using green.
    300 grams tomatoes

Prepare the sauce

  • Heat more olive oil in the same pan. Saute the finely chopped onions and garlic. Add the spice powders along with some salt and saute for few minutes. Stir in the pureed tomatoes, tomato paste and pomegranate molasses. Bring the sauce to a full boil.
    1 medium onion
    4 garlic cloves
    ½ tablespoon allspice powder
    ½ teaspoon cinnamon powder
    1½ tablespoon tomato paste
    1 tablespoon pomegranate molasses

Prepare the stew

  • Place all the seared chicken meatballs carefully in a single layer. Pour enough water to partially submerge the meatballs. Cover and cook on low flame for 15 to 20 minutes or until the meatballs are cooked and the sauce thicken.
    water as required
  • Stir in the fried potatoes and bell peppers. Taste and adjust the spices and salt. Cover and cook for another 10 minutes or until the potatoes are cooked through and sauce reaches your desired consistency.
    Salt and pepper to taste
  • Transfer to the serving bowl and garnish with parsley leaves. Serve warm with boiled white rice or vermicelli rice. Refrigerate or freeze any leftover in an airtight box.
    fresh parsley

Notes

Have a question or looking for more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.

Nutrition Info

Calories: 573.81kcal | Carbohydrates: 38.48g | Protein: 45.21g | Fat: 28.06g
Course: Main Course
Cuisine: arabic, lebanese, middle eastern
Tried this recipe?Please consider Leaving a Review!

More Chicken Stews and Curries

  • A saucepot of Afghani chicken curry with chicken leg quarters.
    Afghani Chicken Curry
  • A plate of margooga chicken served.
    Margooga (Emirati Chicken and Pastry)
  • chicken chettinad curry recipe
    Chicken Chettinad Curry
  • a bowl of pepper chicken gravy
    Pepper Chicken Gravy
8 shares

Reader Interactions

Comments

  1. Inde Bohemian says

    August 14, 2021 at 6:52 pm

    5 stars
    Omg I tried this and its amazing , the first time i made meat balls and they were juicy , ate 4 of them just like that and love trying this recipie 🙂

    Reply
  2. Nammi says

    July 02, 2021 at 10:20 am

    Yumm....

    Reply
5 from 1 vote

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

about me

Popular

  • Cucumber Tomato Feta Salad
    Cucumber Tomato Feta Salad
  • A bowl of cucumber salad with a small bowl of roasted peanuts by the side.
    Sweet and Sour Cucumber Salad
  • chickpea sundal recipe
    Chickpea Sundal
  • fatteh chickpeas
    Fatteh Hummus

Seasonal

  • Chocolate Brownies with Avocado pieces
    Chocolate Brownies with Avocado
  • chocolate salami served in a round plate.
    Chocolate Salami without Eggs
  • a plate of chocolate date balls
    Chocolate Date Balls
  • kataifi truffles with condensed milk
    Sweet Kataifi Truffles

Footer

↑ back to top

About

  • Privacy Policy
  • Media Mentions

Newsletter

  • Sign Up!

Contact

  • Facebook
  • Instagram
  • YouTube
  • Pinterest

Copyright © 2025 But first Chai

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.