Dajaj Salona Food

DAJAJ SALONA

Dajaj Salona image

from ya salam cooking blog for name game oman a chicken curry dish with pumpkin potatoes and lots of other veggies , i think you would not need to add chicken if you are not a meat eater or need something different for lent this could be freezer meal

Provided by Dienia B.

Categories Curries

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 24

Ingredients

8 chicken thighs
7 cups water
2 garlic cloves, crushed
1 onion, diced
3 tablespoons oil
1 tablespoon tomato paste
2 teaspoons ginger, crushed
2 potatoes, peeled cubed
1 eggplant, peeled cubed
4 zucchini, cubed
1 cup pumpkin, cubed
1 green chili pepper, chopped
3 tomatoes, cubed
2 dried limes, just use lime juice at end if you dont have this
1 bell pepper, chopped
1/4 teaspoon cinnamon
1/2 teaspoon turmeric
1 tablespoon curry powder
1 teaspoon garlic powder
1/4 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cardamom
1/2 cup cilantro, chopped, if you dont like cilantro use parsley
4 cups rice, cooked

Steps:

cook chicken in water 40 minutes
debone reserve stock
in another pan saute veggies in oil
starting with onion.
ending with garlic.
add tomato paste.
fry until golden but not burning.
add spices.
brown a little more.
add stock and chicken.
bring to a boil cover
simmer 20 minutes until potatoes are tender
make a ring with rice fill center with stew.

DAJAJ MA' JAWZ

Dajaj Ma' Jawz image

A nice chicken and walnut dish from Arabia. (I increased the spices and that made it more appealing to me, at least)

Provided by Habibi

Categories Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 lbs chicken
4 medium onions, chopped
2 medium carrots, chopped
3/4 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
salt and pepper
1 cup finely chopped walnuts
2 tablespoons paprika
4 tablespoons butter
1 teaspoon cinnamon
1/2 teaspoon clove
2 teaspoons baharat
3 bay leaves

Steps:

Place chicken in a pot and cover halfway with water; add half of the chopped onions, the carrots, 1/4 cup of the parsley, salt, and pepper.
Bring to a boil, then reduce heat and allow to simmer for 45 minutes or until the chicken is cooked.
Remove chicken and take the meat off the bone, cut into bite-size pieces; set aside.
Strain the chicken stock and set aside. Mix the walnuts with the paprika and set aside.
Brown the chicken pieces in the butter. Add the remaining onions, the chicken stock, the cinnamon, cloves, baharat, and bay leaves.
Bring to a boil, then reduce heat, cover, and simmer for 40 minutes.
Remove the bay leaves, then set on a serving platter, and garnish with the walnut and paprika mixture.
Decorate with the remaining parsley and cilantro.
Serve with rice and pita bread.

Nutrition Facts : Calories 894.4, Fat 66.5, SaturatedFat 19.2, Cholesterol 247.2, Sodium 303.5, Carbohydrate 13.7, Fiber 4.5, Sugar 4.9, Protein 60.9

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