Saloonah Dagaag

Chicken stew

Ingredients

• 1 kilo of chicken, skinned and cut into pieces
• 2 large onions, chopped
• 2 tablespoons of oil
• 4 cloves of garlic, smashed
• 2 medium tomatoes, chopped
• 3 cups of fresh vegetables chopped in big pieces (carrots, zucchini, eggplant, green beans, potatoes, okra and/or bell pepper)
• 3 tablespoons of Omani mixed spices (or 1 tablespoon ground coriander, 1 tablespoon ground cumin, ½ teaspoon ground cinnamon, ½ teaspoon ground black pepper, and a couple of whole cloves)
• 1 tablespoon of ground turmeric
• 3 tablespoons of tomato paste
• 3 tablespoons of fresh, chopped cilantro or parsley (optional)
• 1 dried Omani lemon (optional)
• hot peppers or ground cayenne pepper, to taste
• salt or bouillon, to taste
• white rice

Procedures

1. In a large pan, saute the onions in the oil, until the onions are translucent.
2. Add the garlic and the tomatoes.
3. Continue cooking for 2 more minutes, stirring occasionally.
4. Add the chicken, the spices and the tomato paste.
5. Stir over the heat for 1 – 2 minutes.
6. Add 3 cups of water.
7. When it comes to a boil, add the chopped vegetables.
8. Cover and boil until the chicken is well-cooked and the vegetables are tender.
9. Serve the "saloonah" over white rice.