Iraqi Tashreeb Chicken Bread Stew

Ingredients

• 2 bone-in chicken thighs
• 1 tbsp oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup crushed tomatoes
• 2 cups chicken broth
• 3/4 cup cooked chickpeas
• 1 small carrot, sliced
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 2 small pitas, torn
• 2 tbsp chopped parsley

Steps

1. Brown chicken in oil, then add onion, garlic, tomato paste, cumin, and salt.
2. Stir in crushed tomatoes, broth, chickpeas, and carrot; cover and simmer until chicken reaches 165°F (74°C) and carrot is tender.
3. Remove chicken from the bone and return the meat to the broth.
4. Place torn pita in two deep bowls.
5. Ladle hot chicken stew over the pita, let it soak 2 minutes, and finish with parsley.

Allergen note: Contains wheat from pita.

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