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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.