Emirati Thareed Chicken Bread Stew

Ingredients

• 12 oz chicken thighs, cubed
• 4 pieces flatbread, torn
• 2 cups low-sodium chicken stock
• 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 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 golden on two sides, then transfer it to a plate.
3. Lower the heat, add the onion with a pinch of salt, and cook for 6 minutes, scraping up the browned bits from the base of the pot, then add the garlic for 30 seconds.
4. Return the chicken with the stock and 1 cup water, bring to a boil, then reduce to a gentle simmer, cover, and cook for 25 to 30 minutes, until the chicken is tender enough to fall apart and reaches 165F (74C).
5. Uncover and simmer for 5 to 10 minutes more to concentrate the broth. Thareed depends on a strongly flavoured broth, because the bread will absorb and dilute it.
6. Line a wide serving bowl with the torn flatbread in an overlapping layer.
7. Ladle the hot stew and all its broth over the bread and leave it to stand for 3 to 4 minutes. The bread should soak through and soften but still hold its shape when spooned.
8. Season with salt and pepper, finish with the fresh herbs, and serve with 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.