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–+ servings

Margoog Recipe

Saif
Margoog is a Gulf Arabian stew dish that consists of chicken, different spices, vegetables such as carrots, potatoes and zucchini, and raw dough that is added to the stew.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Emirati, Kuwaiti, Saudi
Servings 4 people
Calories 620 kcal

Ingredients
  

  • 8 chicken drumsticks
  • 2 tablespoons tomato paste
  • 2 medium-sized tomatoes grated
  • Raw dough quantity depends on personal preference for thickness
  • Water (Enough to cover the chicken)
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste

Spices

  • 1 tablespoons baharat spice
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • 2 dried limes
  • ½ teaspoon cinnamon
  • ½ teaspoon cardamom powder

Herbs

  • 2 tablespoons coriander leaves chopped
  • 4 cloves garlic minced
  • 1 large onion finely chopped

Vegetables

  • 2 carrots peeled and sliced
  • 1 zucchini sliced
  • 2 medium-sized potatoes peeled and cubed
  • ¼ cups vegetable oil For pan-frying the potatoes and carrots

Instructions
 

  • Heat the pan with vegetable oil over medium heat. Once hot, sauté the onion and garlic until translucent.
  • Add the chicken and stir briefly before adding all the spices. Combine thoroughly.
  • Subsequently, incorporate the tomato paste and stir quickly.
  • Afterward, add the freshly grated tomatoes and pour water into the cooking pot. Allow it to simmer on low heat for at least 30 minutes.
  • When you reach the 20-minute mark of simmering, include the chopped coriander leaves and sliced zucchini, giving a swift stir.
  • While the mixture simmers, add oil to a separate pan and partially pan-fry the carrots and potatoes. Full cooking isn't necessary as the remaining cooking will occur during the simmering process.
  • Once the carrots and potatoes are half-cooked, transfer them to the pot. Gently stir to combine.
  • In the ongoing simmering process, take the chance to prepare flatbread dough. Begin by sprinkling a bit of flour on the table and using a rolling pin to shape it into a round flatbread.
  • Subsequently, use a knife to cut it into several 2-inch square pieces. Set it aside.
  • Lastly, when the simmering reaches the 30-minute mark, place the raw dough into the cooking pot and gently stir. Let it simmer for an additional 5 minutes until the dough is cooked. Season with salt and black pepper to taste.
  • In the final steps, transfer the mixture to a plate and garnish with chopped coriander leaves. Enjoy!

Notes

  • To know the ingredients of the dough, refer to the link of my kuboos (using whole wheat flour) or greek flatbread (white flour) recipe.
  • If you don't have baharat spice, you can use arabic or chicken masala spice.
  • Make sure there are enough liquid or soup since the raw dough will tend to absorb or thicken the stew.

Nutrition

Serving: 4gCalories: 620kcalCarbohydrates: 45gProtein: 28gFat: 29gSaturated Fat: 5gCholesterol: 70mgSodium: 700mgPotassium: 900mgFiber: 7gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 150mgIron: 4mg
Keyword Margoog, Margooga
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