Red Chicken Stew (Tashreeb): A Delicious Iraqi Dish
Tashreeb Dajaj Ahmar, or red chicken stew, is a classic Iraqi dish enjoyed by locals for its rich flavors and comforting qualities. Tashreeb refers to a stew served with soaked bread, a tradition deeply rooted in Iraqi cuisine. While there are many variations, this red chicken version is particularly popular, blending aromatic spices, tomato-based sauce, and dried lime (noomi basra) for a zesty, tangy taste. In Iraq, Tashreeb Dajaj Ahmar is usually accompanied by bread or rice and garnished with fresh vegetables, making it a well-loved meal for family gatherings.
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Key Ingredients for Red Chicken Stew (Tashreeb Dajaj Ahmar)
Below is a list of the essential ingredients needed to make this hearty dish:
Chicken: The main ingredient, usually cut into four parts for even cooking.
Onions: Diced to add sweetness and depth to the stew.
Potatoes: Cut into small cubes for texture.
Dried Lime (Noomi Basra): Adds a distinct citrusy tang.
Tomato Sauce and Tomato Juice: These form the base of the stew’s flavorful sauce.
Pomegranate Molasses: Contributes a hint of sweetness and complexity to the sauce.
Spices for Chicken: A blend of salt, turmeric, cumin, and black pepper.
Oil: Used for frying the chicken, onions, and potatoes.
Water: To adjust the consistency of the stew.
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How to Prepare Tashreeb Dajaj Ahmar
Follow these step-by-step instructions to create an authentic Iraqi red chicken stew:
Step 1: Wash and Prepare the Chicken
Start by thoroughly washing the chicken pieces with water. Cut the chicken into four parts to ensure even cooking.
Step 2: Prepare the Vegetables
Peel and dice the onions and potatoes into small cubes. For the tomato juice, blend fresh tomatoes until smooth, or use ready-made tomato puree if preferred.
Step 3: Marinate the Chicken and Vegetables
In a bowl, mix salt, turmeric, cumin, and black pepper to create a spice blend. Use this mixture to season the chicken, onions, and potatoes. Coat everything evenly for maximum flavor.
Step 4: Fry the Chicken and Vegetables
Heat oil in a large pan over medium heat.
Add the chicken pieces and fry until golden brown on all sides. Remove and set aside.
In the same pan, sauté the onions until translucent. Add the potatoes and fry until lightly golden.
Step 5: Assemble the Stew
Transfer the fried chicken, onions, and potatoes to a large pot.
Add the prepared tomato juice, tomato sauce, and a spoonful of pomegranate molasses.
Drop in the noomi basra (dried lime) for a tangy twist.
Step 6: Simmer the Stew
Pour in a little water to ensure the ingredients are submerged.
Bring the stew to a boil over high heat. Once it reaches a boil, reduce the heat and let it simmer.
Cook until the chicken is tender and fully cooked, ensuring the flavors blend perfectly.
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How to Serve Red Chicken Stew
Once the stew is ready, you have two traditional serving options:
1. With Bread: Tear pieces of Iraqi tannour bread and place them in a deep serving dish. Pour the stew over the bread, letting it soak up the delicious broth.
2. With Rice: Serve the stew over a bed of steamed white rice, along with some fresh herbs and vegetables on the side.
Suggested Garnishes
Fresh Green Onions: Adds a mild pungency to balance the stew’s richness.
Leafy Greens
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Why Iraqis Love Tashreeb Dajaj Ahmar
In Iraq, this dish holds cultural significance as a beloved comfort food. It is often served during family meals and celebrations, symbolizing hospitality and unity. While many variations of Tashreeb exist, the red chicken version stands out for its vibrant color and unique combination of tangy, savory, and sweet flavors.
During cold seasons, Iraqis especially enjoy Tashreeb for its warming and nourishing qualities. The use of noomi basra and pomegranate molasses reflects the region’s love for bold, contrasting tastes.
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Cooking Tips and Variations
Adjusting the Spice Level: You can add chili powder for a spicier version of the dish.
Vegetarian Option: Replace chicken with eggplant or chickpeas for a vegetarian Tashreeb.
Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat over low heat to maintain the stew’s texture.
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Tashreeb Dajaj Ahmar, a dish that highlights Iraq’s rich culinary heritage. Visitors to Iraq can experience the warmth and tradition of this stew at local restaurants or try making it at home following the provided recipe. This dish is a reflection of Iraq's history, hospitality, and passion for bold flavors, offering an unforgettable dining experience.