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Iraqi Tashreeb Dajaj

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Iraqi tashreeb dajaj with chicken, chickpeas, tomato broth, and torn flatbread in a shallow serving bowl.
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Tashreeb is an Iraqi comfort food built around broth-soaked bread. In this chicken version, aromatic stock, tomato, chickpeas, and warm spices turn simple flatbread into a complete meal.

Poach the chicken first for a clean broth, enrich it with tomato and chickpeas, then spoon it over torn bread at the table.

Assemble each bowl at the last moment so the bread absorbs the broth while keeping some texture.

Serving Suggestions

Serve hot with lemon wedges, chopped cilantro, and a crisp cucumber salad.

Iraqi tashreeb dajaj being spooned from a pot over torn flatbread with chicken, chickpeas, and fragrant broth.

Recipe Notes

Store the broth, chicken, and bread separately when possible. Refrigerate the broth and chicken for up to four days.

Iraqi tashreeb dajaj with chicken, chickpeas, tomato broth, and torn flatbread in a shallow serving bowl.

Iraqi Tashreeb Dajaj

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Tender chicken and chickpeas in a spiced tomato broth served over torn flatbread.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Iraqi
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken Broth
  • 2 lb bone-in chicken thighs skin removed
  • 6 cups chicken stock
  • 1 medium yellow onion quartered
  • 1 stick cinnamon
  • 4 whole cardamom pods lightly crushed
  • 1 tsp salt
Tomato Stew and Serving
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 2 medium ripe tomatoes diced
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1 can chickpeas 15 oz can, drained and rinsed
  • 4 large flatbreads torn into pieces
  • 1/4 cup chopped fresh cilantro for serving
  • 1 medium lemon cut into wedges

Equipment

  • Large pot
  • Chef’s knife
  • Cutting board
  • Wooden spoon

Method
 

Poach the Chicken:
  1. Place the chicken, stock, onion, cinnamon, cardamom, and salt in a large pot. Bring to a gentle simmer, cover, and cook for 35 minutes until the chicken is tender.
  2. Transfer the chicken to a plate. Strain the broth and reserve it. Remove the meat from the bones and keep it in large pieces.
Make the Tomato Broth:
  1. Heat the olive oil in the pot. Add the garlic and tomato paste and cook for 1 minute.
  2. Add the tomatoes, cumin, and pepper. Cook for 5 minutes until the tomatoes soften. Pour in 4 cups of the reserved broth and add the chickpeas. Simmer for 12 minutes.
Finish the Tashreeb:
  1. Return the chicken to the pot and simmer for 5 minutes. Taste and adjust the salt.
  2. Arrange the torn flatbread in shallow bowls. Spoon the hot broth over the bread, then top with chicken and chickpeas.
Serve:
  1. Scatter with cilantro and serve immediately with lemon wedges.

Nutrition

Calories: 560kcalCarbohydrates: 54gProtein: 38gFat: 22gSaturated Fat: 5gCholesterol: 120mgSodium: 1050mgFiber: 8gSugar: 7g

Notes

  • Pour the broth over the bread just before serving so it softens without becoming completely mushy.
  • Keep the chicken in large pieces so it remains substantial in the bowl.

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