Thursday, August 14, 2008

Debikh (Yemeni Chicken Vegetable Stew) Low-fat and healthy

This healthy dish is one of the main meals in Yemen. Everyone has a very different variation and I tend to very flexible with this dish so my stew differs with each time. Sometimes, I add new ingredients or omit some ingredients. It really depends on what spices and vegetables I have on hand. Here is the basic recipe with optional additions.

1/2 large onion, chopped
1 Tablespoon vegetable oil
1 garlic clove, peeled and sliced (optional)
1 medium tomato, chopped
1 chicken, skinned and cut into 10 pieces (or 10 skinned drumsticks)
1 1/2 tsp salt
1 tsp curry
1/2 tsp cumin
1/4 tsp black pepper
2 carrots, sliced
2 celery stalks, sliced (opt)
3 medium potatoes, cubed
1 zucchini, sliced or cubed
1 1/2 cups mixed vegetables like green beans, lima beans, peas, corn
3 tablespoons tomato paste
1 jalapeno, seeded and minced (opt)
1/3 cup cilantro, chopped (opt)

Fill a kettle with water, bring to boil and then leave on low heat.
In a pot, heat oil over medium high heat and then saute onions until just lightly browned. Add garlic and stir until fragrant, about 1 min. Add tomatoes, and cook until softened. Add chicken, salt, and spices. Stir to coat, cover. Stir occasionally, add some of the boiled water when needed to prevent the chicken pieces from burning. Cook until chicken is browned and cooked (about 28 min). Add carrots and celery and stir to coat, cover and cook for 4 min, stir occasionally. Add potatoes, stir to coat, cover and cook for 5 min. Add zucchini, mixed vegetables, jalapeno, and cilantro. Mix tomato paste with a half cup hot boiled water and pour into pot. Stir everything together. Add enough hot boiled water until just barely covering vegetables. Bring to boil on med-high and then reduce to med. Cook for 10 -20 minutes until potatoes are cooked.

Spoon on cooked white rice and serve. Can be eaten with bread too.

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