Aug 17, 2010
My Yemeni friend Sophia taught me how to make this delicious dish. You can use lamb, beef or chicken when making it. This is served with rice and the spooned over the rice. This is another great way to get your family to eat vegetables.
1 whole cooked chicken, shredded
1 tablespoon sunflower oil
1 chicken bouillon cube
2 large potatoes, cubed
2 carrots, sliced
1 large onion, diced
2 cups okra
3 tablespoons fresh cilantro, chopped
3 garlic cloves, smashed
2 green chili's, stems removed and split lengthwise
1 (4 ounce)can of tomato sauce
salt and pepper to taste
1 tablespoon Hawayil spice mix
1. In a saute pan on medium heat add 1 tablespoon oil, onions and garlic. Cook until tender. Add hawayil spice mix and cilantro cooking until fragrant, about 1 minute.
2. Add potatoes, carrots, chili's, okra, tomato sauce, water and bouillon cube. Add chicken, salt and pepper. Bring to a full boil then reduce heat to low. Cover and allow to simmer for 45 minutes.
Yields: 4 servings