Middle Eastern · Dinner
Spiced Chicken Bread Bowl
Chicken Thareed Bowl
Gulf-Emirati bowl of layered torn flatbread soaked in a baharat-tomato chicken broth with potato and pumpkin, finished with crisp onion and a parsley-lemon finish.
$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
612Calories
38gProtein
28gFat
52gCarbs
8gSugar
6gFiber
748mgSodium
115mgChol
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Instructions
1
Prep
Pat chicken dry, rub with 0.5 tsp salt. Dice onion, cut potato and pumpkin into 2cm cubes, grate garlic, dice tomato. Pierce dried limes 3 times each. Toast flatbread pieces lightly. Thinly slice remaining onion for crisping. Chop parsley, measure lemon juice.
2
Sear
Heat olive oil in 24cm saucepan over medium-high 1 minute. Sear chicken skin-side down 6 minutes until deeply golden, flip, sear 3 minutes, lift to plate.
3
Saute
Lower heat to medium, add diced onion, potato, pumpkin, cook 5 minutes until onion softens. Stir in garlic, baharat, cumin, turmeric, cinnamon, Aleppo pepper, cinnamon sticks, dried limes; toast 30 seconds.
4
Build
Stir in tomato paste, cook 1 minute. Add diced tomato and 0.5 tsp salt, simmer 3 minutes until softened. Return chicken, pour in 800ml hot water and 0.5 tsp salt, bring to gentle simmer, cover, cook low 18 minutes until chicken cooked through and potato tender.
5
Fry
While broth simmers, heat 4 tsp oil in small pan over medium. Fry sliced onion 5 minutes until evenly deep golden. Lift to paper towel. Lift cooked chicken to board, pull meat into large pieces, discard skin and bone. Discard cinnamon sticks and dried limes from broth. Stir chicken back in.
6
Plate
Lay toasted flatbread pieces in 2 deep bowls. Ladle chicken-and-vegetable broth generously over to soften bread. Drizzle lemon juice across, scatter crisp onion and parsley, serve with lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) chicken thighs, bone-in and skin-on
- 30ml (2 tbsp) extra-virgin olive oil
- 260g (9.2 oz) yellow onion
- 240g (8.5 oz) waxy potato
- 240g (8.5 oz) butternut pumpkin
- 6 garlic cloves
- 2 tsp baharat spice mix
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 0.5 tsp Aleppo pepper
- 2 cinnamon sticks
- 2 dried limes (loomi)
- 2 tsp tomato paste
- 300g (10.6 oz) ripe tomato
- 800ml (3 1/3 cup) hot water
- 1 tsp fine sea salt
- 2 thin flatbreads (lavash or markook)
- 20ml (4 tsp) neutral oil
- 20g (small handful) flat-leaf parsley
- 10ml (2 tsp) lemon juice
- 2 lemon wedges