Chicken Maraq


Maraq is a simple stew that can be made using chicken or lamb. This recipe is made throughout the gulf and while I’m not sure of its origin my guess would be Yemen, which is where most recipes from this region come from. This stew is made throughout the year, but especially during the cooler months. It’s always served with white rice and lemon slices. This is also one of the many dishes that Arab women consume a lot of after giving birth, as they believe it restores your health.


1 tablespoon olive oil
1 small white onion, diced
1 garlic clove, diced
1 teaspoon grated ginger
1/4 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
3 boneless, skinless chicken breast, cubed
1 tomato, diced
1 large potato, peeled and diced
1 large carrot, diced
1 dried lime
2 tablespoons tomato paste
4 cups chicken broth (or water with 2 chicken bullion cubes)
Salt and pepper, to taste

1. In an 8-quart saucepan on medium heat, add olive oil, onions, garlic and ginger. Allow to cook for about 5 minutes, then add a small amount of the broth so the mixture does over cook (about 1/4 cup).

2. Add chicken, potatoes, carrots, tomato paste, cumin, coriander, turmeric, salt and pepper, mix. Add chicken broth and bring to a full boil, reduce heat to low, cover and allow to simmer for 30 minutes. Serve with white rice.

Yields: 2-3 servings



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