Advertisement
Chicken Supreme
Dijaaj Muluki
Preparation info
- Makes
4
servings - Difficulty
Easy
Appears in
Published 2019
Muluki (literally ‘royal’) stands for excellence. This dish is a variation on the traditional thareed/tashreeb. The chicken is baked, and as a casserole, it can be served from oven to table, which renders it suitable for formal presentations.
Ingredients
4 12 1
Method
- In a medium pot, put prepared chicken, quartered onion, bay leaves, cardamom, 1 teaspoon of salt, and pepper. Add just enough cold water to cover, and then bring to a quick boil on high heat, skimming as needed. Reduce heat to low and let gently simmer, covered, until chicken is just cooked, about 35 minutes.
- Meanwhile, sauté sliced onion in oil until golden brow
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
Surprisingly good flavour from a handful of ingredients. I probably only poached the chicken thighs for 10 minutes as they were smallish. Didn't have flat bread, so served it with cornbread to mop up the extra juices. Simple salad and some zucchini pickles made this a nice, light meal.
Hi Fay, Thank you so much for your delightfully delicious message. As for flat bread, pita and naan breads would work for this type of dish.