Saudi Matazeez Chicken and Vegetable Stew

Ingredients

• 12 oz chicken thighs, cubed
• 2 cups mixed vegetables
• 2 cups low-sodium chicken stock
• 1 1/4 cups all-purpose flour
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cardamom
• 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. Make the dough first so it can rest: mix the flour with 1/2 teaspoon salt and about 1/2 cup water, a little at a time, until it comes together as a firm, smooth dough. Knead for 5 minutes, then cover and rest for 20 minutes.
2. Resting relaxes the gluten so the discs can be rolled thin without springing back.
3. Pat the chicken dry and season it with the cardamom, turmeric, salt, and pepper. Heat the oil or butter in a heavy pot over medium-high heat and brown the chicken for 4 to 5 minutes, turning once.
4. Add the onion and cook for 5 minutes until soft, then the garlic for 30 seconds. Pour in the stock and 2 cups water and bring to a simmer.
5. Add the mixed vegetables and simmer for 15 minutes, until the vegetables are tender and the broth has taken on colour.
6. Divide the rested dough into 8 pieces and roll each into a thin disc about 3 inches across on a floured counter.
7. Lower the discs into the simmering stew one at a time so they do not stick together, and cook for 12 to 15 minutes, until they are cooked through with no raw flour taste and have thickened the broth.
8. Confirm the chicken has reached 165F (74C), season the broth well, 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.