Margooga (Emirati Chicken and Pastry)
A classic Emirati dish, a hearty stew featuring chicken, mixed veggies, and soaked raw bread in a homemade bezar spice mix broth.
Servings: 3 People
Calories: 735.96kcal
Ingredients
For the dough:
- 1 cup whole wheat flour
- ½ teaspoon salt
- ½ to ⅔ cup water
For the stew:
- 1 tablespoon cooking oil (olive oil)
- 2 inch cinnamon stick
- 2 bay leaf
- 2 dried black lime (loomi)
- 2 medium onion chopped finely
- 1 teaspoon ginger garlic paste
- 1 tablespoon bezar spice mix
- 1 teaspoon chilli flakes
- 800 grams skinless whole chicken cut into 12 pieces
- 2 tablespoon tomato paste
- 3 large tomato chopped into roundels
- 1 large potato chopped into wedges
- 2 zucchini sliced lengthwise
- 1 carrot chopped into batons
- 1 green capsicum chopped into large pieces
- 3 cups hot water
- Salt and pepper to taste
Instructions
Prepare the dough:
- Mix the flour and salt in a large bowl. Add most of the water and gently bring together until a dough forms. Cover and let it rest for 15 to 20 minutes.1 cup whole wheat flour, ½ tsp salt, ½ to ⅔ cup water
- Divide the dough into four and shape each ball into smooth balls. Keep covered until needed.
Prepare the stew:
- Heat cooking oil in a wide-mouthed deep saucepot on medium to high heat. Add and fry the whole spices for a few seconds.1 tbsp cooking oil, 2 inch cinnamon stick, 2 bay leaf, 2 dried black lime
- Add the chopped red onions and saute for a few minutes until translucent.2 medium onion
- Add the ginger-garlic paste and saute until the raw smell fades.1 tsp ginger garlic paste
- Now, add the chopped tomatoes and tomato paste and mix well.2 tbsp tomato paste, 3 large tomato
- Add the ground spices along with a little salt and mix well.1 tbsp bezar spice mix, 1 tsp chilli flakes
- Add the clean chicken pieces and turn the heat up. Cook stirring occasionally until all the chicken pieces turn white.800 grams skinless whole chicken
- Add enough hot water to barely cover the chicken pieces.3 cups hot water
- Scatter some of the chopped veggies in a single layer.1 large potato, 2 zucchini, 1 carrot, 1 green capsicum, Salt and pepper to taste
- Roll the dough balls into thin sheets (ensuring they are not larger than the mouth of the pot.
- Place one dough sheet over the veggie layer. Use a wooden spoon to gently press the sides so the stew surfaces. Do this until the dough sheet is submerged in stew.
- Repeat the process of the layer of veggies and a sheet of dough. Make sure to press the sides to bring the stew over the dough sheet. Does not matter what you end with because it is a stew and doesn’t need to hold shape.
- Reduce the heat to low to medium, cover and let cook for 20 to 30 minutes. Open and check if the potatoes are cooked through.
Serve
- Keep covered until ready to serve. With time the stew will thicken. Dig and scoop out using a large serving spoon. Serve chicken Margooga in a wide bowl with some fresh salad and yoghurt in the side for those who cannot handle spicy food.
Notes
Store chicken Margooga in the fridge. Reheat gently on a stovetop or in a microwave with water. Adjust consistency when reheating; avoid freezing for texture preservation.
Nutrition
Calories: 735.96kcal | Carbohydrates: 68.4g | Protein: 44.32g | Fat: 33.69g
