Marag Ed-Dajaj
Living in Saudi Arabia for many years and getting acquainted with the taste of local dishes while maintaining the Filipino tongue, it is not surprising to find and cook dishes that are a combination of both.
Below is a recipe from Mother M that I felt is very much similar to Mama L’s chicken nilaga. The basic difference are the spices — well, the absence in one and the abundance in the other. Their choices of vegetables make the difference as well and the extent they are cooked. Mother L’s veggies are soft to the tongue they almost break apart allowing less effort for chewing. It has it’s dignity, though, for the spices highlight the taste in its entirety.
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Marag Ed-Dajaj
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
Description
Saudi chicken recipe similar to Philippines’ nilaga
Ingredients
Scale
- 1 kg boneless chicken – breasts (thighs – cut into 2-incn pieces)
- 2 large onions (chopped roughly)
- 3 garlic cloves (minced)
- 4 medium-sized tomatoes (peeled and chopped or 1 can peeled tomatoes)
- 2 tbsp baharat
- 1 tsp ginger powder
- 1 tsp turmeric powder
- Juice of 1 fresh lemon
- 2 pieces cinnamon bark
- Salt to taste
- Water of chicken stock
- 2 tbsp oil
Instructions
- Sautee garlic and onions in heated oil in pan.
- Add all the spices and cook for one minute
- Add the chicken pieces and stir till light brown.
- Add the tomatoes, and cinnamon bark and stir lightly.
- Add water or chicken stock and simmer till chicken pieces are tender, about 45 minutes.
- Serve over rice.
