Bahraini Margoog Chicken and Vegetable Flatbread Stew

Ingredients

• 12 oz chicken thighs, cubed
• 2 cups mixed vegetables
• 2 pieces flatbread, torn
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground turmeric
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Pat the cubed chicken dry and season it with the turmeric, 1/2 teaspoon salt, and pepper. Heat the oil or butter in a heavy pot over medium-high heat.
2. Brown the chicken in a single layer for 4 to 5 minutes, turning once, until it has colour on at least two sides, then push it to the side of the pot.
3. Add the onion and cook for 5 minutes until soft, stirring up the browned bits stuck to the base, then add the garlic and cook for 30 seconds.
4. Pour in 3 cups water, bring to a boil, then reduce to a gentle simmer, cover, and cook for 20 minutes so the chicken flavours the broth.
5. Add the mixed vegetables and simmer, uncovered, for 12 to 15 minutes, until they are tender and the broth has reduced and thickened slightly.
6. Lay the torn flatbread over the surface of the stew, pressing it down so it is submerged, and simmer for 5 minutes without stirring. The bread should soften into soft, dumpling-like sheets, not dissolve.
7. Check that the chicken has reached 165F (74C), season the broth with salt and pepper, and serve in deep bowls with the fresh herbs and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.