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.
Prep Time20 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr15 minutesmins
Course: Main Course
Cuisine: arabic, lebanese, middle eastern
Servings: 3people
Author: Famidha Ashraf
INGREDIENTS
For the chicken meatballs
500gramsboneless chicken thighscut into smaller pieces
1medium oniondiced finely
3garlic clovesminced
2 to 3green chillislit and chopped
fresh parsleychopped
½tablespoonallspice powder
½teaspooncinnamon powder or cumin powder
1teaspoonpomegranate molasses
Salt and pepper to taste
Olive oil or any cooking oil to sear
For pan-frying
Olive oil
1large potatochopped into large chunks
1bell pepperany colour, chopped into large cubes
For the Tomato Pomegranate Molasses Sauce
1medium oniondiced finely
4garlic clovesminced
½tablespoonallspice powder
½teaspooncinnamon powder
300gramstomatoespureed or chopped finely (2 large)
1½tablespoon tomato paste
1tablespoonpomegranate 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. 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.
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.
Prepare the Tomatoes
Purée the tomatoes and keep them ready for sauce or feel free to 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.
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.
Prepare Dawood basha
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 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. Transfer to the serving bowl and garnish with parsley leaves. Serve hot Dawood basha with boiled white rice or vermicelli rice. (recipe coming soon!) Refrigerate or freeze any leftover Dawood basha in an airtight box.