Dajaj Salona or Chicken Salona recipe is an Emirati stew filled with seasonal vegetables flavoured with Bezar, a unique spice blend.
Prep Time20 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr30 minutesmins
Course: Main Course
Cuisine: arabic, Emirati, middle eastern
Servings: 4people
Author: Famidha Ashraf
INGREDIENTS
For Chicken Stock
800gramsskinless whole chickencut into 8 to 12 pieces
water as required
1green cardamom
1cinnamon stick
1bay leaf
1loomidried lime or black lime
1 piecegalangal rootoptional
1black stone flowershaiba leaves (optional)
1garlic clove
For Dejaj Salona
3tablespoonscooking oil
1large onionfinely chopped
3garlic clovespeeled and crushed
½inchgrated ginger
3green chilliesslit
1tablespoontomato paste
2potatoespeeled and cut into chunky roundels
2 to 3carrotpeeled and cut into chunky roundels
10french beans
1bell pepperany colour
2 to 3large tomatoescut into roundels
1loomidried lime or black lime
¼teaspooncinnamon powder
¼teaspoonturmeric powder
¼teaspooncoriander powder
¼teaspooncardamom powder
1teaspoonred chilli powder
1½teaspoon bezar spice mix
salt to taste
Fresh coriander leaveschopped
INSTRUCTIONS
Prepare Chicken Broth
Take a deep pot, add water, chicken pieces, and the whole spices and bring it to a full boil.
800 grams skinless whole chicken, water as required, 1 green cardamom, 1 cinnamon stick, 1 bay leaf, 1 loomi, 1 piece galangal root, 1 black stone flower, 1 garlic clove
Skim out and discard the foam and impurities using a spoon. Reduce the flame to low and simmer for 30 minutes or until the chicken pieces and cooked.
Remove the chicken pieces using tongs and keep them aside. Strain the broth and discard the whole spices.
Prepare Dejaj Salona
Heat the oil in a curry pot over medium-high heat. Add onions, and sauté until golden with a dash of salt.
3 tablespoons cooking oil, 1 large onion
Stir in ginger, garlic and green chillies and sauté for a minute.
3 garlic cloves, ½ inch grated ginger, 3 green chillies
Add the tomato paste, tomatoes, and all the chopped veggies along with a loomi. Season with salt as you go.
1 tablespoon tomato paste, 2 potatoes, 2 to 3 carrot, 10 french beans, 1 bell pepper, 2 to 3 large tomatoes, 1 loomi
Cover and cook for 5 to 8 mins stirring occasionally until tomatoes are cooked down.
Add the boiled chicken pieces and all the spice powders including bezar.
Pour the strained broth and add more water if required. Taste and adjust the salt.
salt to taste
Bring to a boil, cover and simmer for 20 to 25 minutes or until all the vegetables are cooked through. Stir in fresh coriander leaves.
Serve saloona
Serve chicken salona warm with a sprinkle of freshly chopped coriander leaves. Serve with white rice or Emirati bread, ragag.
Fresh coriander leaves
Notes
Any excess salona can be made into my version of Thareed. Just tear and add any leftover khubz or chapatis and cook until soaked up. I was happy to just drink them as warm soup and eat those chicken pieces! An ideal dish for low carb-ers.