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Qatari Chicken Stew



  • Serves 4
  • Cooks in 60 mins (15m prep + 45m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Qatari Chicken Stew

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat a large pot over medium heat and add a drizzle of oil.
  2. 2.Add the chopped onion and cook until softened, about 5 minutes.
  3. 3.Add the minced garlic and ginger, and cook for another minute until fragrant.
  4. 4.Add the tomato paste, cumin, coriander, turmeric, and cayenne pepper. Stir well to coat the onions and spices with the tomato paste.
  5. 5.Add the chicken pieces to the pot and cook until browned on all sides.
  6. 6.Pour in the chicken broth and bring to a simmer. Cover the pot and let it cook for 20 minutes.
  7. 7.Add the diced potatoes, sliced carrots, and diced green bell pepper to the pot. Season with salt and black pepper to taste.
  8. 8.Cover the pot again and let it simmer for another 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
  9. 9.Taste and adjust the seasoning if needed.
  10. 10.Serve the Qatari Chicken Stew hot, garnished with fresh chopped cilantro.
  11. 11.Enjoy!

lightbulb_outline Tips

  • chevron_rightYou can use bone-in chicken thighs if you prefer, just adjust the cooking time accordingly.
  • chevron_rightFeel free to add other vegetables like peas or green beans to the stew for extra color and flavor.
  • chevron_rightIf you like a spicier stew, increase the amount of cayenne pepper or add some chopped chili peppers.
  • chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • chevron_rightThe flavors of this stew will develop even more if you let it sit for a few hours or overnight before serving.