Chicken Supreme

Name: Chicken Supreme (Dijaaj Muluki)
Yield: Makes 4 servings
Cuisine: Iraqi
Ingredients: 2 medium onions (about 9 oz/250 g), thinly sliced; 1 cup (4 oz/115 g) mushrooms, cut into halves; ½ teaspoon ground coriander; 4 chicken thighs, skinned and trimmed, or 12 drumsticks, skinned; 2 tablespoons oil; ¼ teaspoon black pepper; 1½ teaspoons salt; 1 Iraqi flatbread, or 2 Arabic breads; ¼ teaspoon crushed chili pepper, or to taste; 1 medium onion, quartered; 2 bay leaves; 5 or 6 whole cardamom pods; 1 tablespoon sumac

Dijaaj Muluki

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

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 chicken thighs, skinned and trimmed, or 12 drumsticks, skinned
1 medium onion, quartered

Asia
Iraq
Main course
Spicy

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