Middle Eastern · Dinner
Yemeni Caramelized Onion Chicken Stew
Chicken Fahsa Everyday
Yemeni weeknight chicken stew with caramelised onion, tomato, and hawaij in a green-chilli broth, served with warm flatbread and a fresh coriander finish.
$
10 minsPrep
25 minsCook
36 minsTotal
EasyLevel
Nutrition per serving
520Calories
34gProtein
22gFat
48gCarbs
7gSugar
6gFiber
680mgSodium
105mgChol
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Instructions
1
Prep
Pat 440g chicken thighs dry, rub with 0.5 tsp salt. Dice 240g yellow onion finely, grate 6 garlic cloves, finely chop 2 green chillies. Measure hawaij, cumin, turmeric, Aleppo pepper, tomato paste. Dice 300g tomato. Dice 40g red onion, chop 20g coriander, have 2 flatbreads and lemon wedges ready.
2
Sear
Heat 30ml olive oil in a 24cm pot over medium-high for 1 minute. Sear chicken in single layer 5 minutes, turning once, until deeply golden. Lift to a plate.
3
Saute
Lower heat to medium, add diced onion, cook 7 minutes stirring every 90 seconds until soft and lightly amber. Stir in garlic, chillies, hawaij, cumin, turmeric, Aleppo pepper, toast 45 seconds until chilli aroma rises.
4
Build
Stir in tomato paste, cook 1 minute. Add diced tomato and 0.25 tsp salt, simmer 3 minutes until oil pools at edges.
5
Simmer
Return chicken with juices, pour in 400ml hot water and remaining 0.25 tsp salt, bring to gentle simmer, cover, cook on low 13 minutes until chicken is cooked through and broth thickens. While stew simmers, toss red onion with lemon juice in a small bowl.
6
Finish
Warm flatbreads directly over low gas flame 20 seconds per side. Scatter coriander across the fahsa off heat.
7
Plate
Serve fahsa straight in the pot with warm flatbreads, herb-onion finish, and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thighs
- 30ml (2 tbsp) extra-virgin olive oil
- 240g (8.5 oz) yellow onion
- 6 garlic cloves
- 2 small green chillies
- 2 tsp hawaij spice mix
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 1 tsp Aleppo pepper
- 2 tsp tomato paste
- 300g (10.6 oz) ripe tomato
- 400ml (1 2/3 cups) hot water
- 1 tsp fine sea salt
- 2 flatbreads (25cm)
- 20g (large handful) coriander leaves
- 40g (1.4 oz) red onion
- 10ml (2 tsp) lemon juice
- 2 lemon wedges