Spiced Chicken Bread Bowl — Chicken Thareed Bowl
Gulf-Emirati bowl of layered torn flatbread soaked in a baharat-tomato chicken broth with potato and pumpkin, finished with crisp onion and a parsley-lemon finish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry, rub with 0.5 tsp salt. Dice onion, cut potato and pumpkin into 2cm cubes, grate garlic, dice tomato. Pierce dried limes 3 times each. Toast flatbread pieces lightly. Thinly slice onion for crisping. Chop parsley, measure lemon juice.
Sear
Heat olive oil in 24cm saucepan over medium-high 1 minute. Working in batches if needed, sear chicken skin-side down 5–6 minutes until deeply golden, flip, sear 2–3 minutes, lift to plate.
Saute
Lower heat to medium, add diced onion, potato, pumpkin, cook 5–6 minutes until onion softens. Stir in garlic, baharat, cumin, turmeric, cinnamon, Aleppo pepper, cinnamon sticks, dried limes; toast 30 seconds.
Build
Stir in tomato paste, cook 1 minute. Add diced tomato and 0.5 tsp salt, simmer 3 minutes until softened. Return chicken, pour in 800ml hot water and 0.5 tsp salt, bring to gentle simmer, cover, cook low 18–20 minutes until chicken cooked through and potato tender.
Fry
While broth simmers, heat 4 tsp oil in small pan over medium. Fry sliced onion 5 minutes until evenly deep golden. Lift to paper towel. Lift cooked chicken to board, pull meat into large pieces, discard skin and bone. Discard cinnamon sticks and dried limes from broth. Stir chicken back in.
Plate
Lay toasted flatbread pieces in deep bowls. Ladle chicken-and-vegetable broth generously over to soften bread. Drizzle lemon juice across, scatter crisp onion and parsley, serve with lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.