Dajaj Ma Jawz
Indulge in the rich, nutty flavors of Dajaj Ma Jawz, a Middle Eastern-inspired chicken dish that brings warmth and sophistication to your table. Tender, bone-in chicken thighs are seared to golden perfection before simmering in a velvety walnut sauce infused with aromatic spices like cinnamon, allspice, and turmeric. The addition of lemon juice lends a subtle tang, balancing the richness of the ground walnuts, while fresh parsley adds a pop of color and freshness. This one-pot dish is perfect for cozy family dinners or an impressive meal for guests, and it pairs beautifully with steamed rice, warm flatbread, or your favorite grains. Ready in just over an hour, Dajaj Ma Jawz combines simplicity and elegance, making it a must-try for lovers of hearty, flavorful cuisine.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 1 large Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 cup Walnuts (finely ground)
- 4 cups Chicken stock
- 3 tablespoons Olive oil
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground allspice
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Pat the chicken thighs dry with a paper towel and season lightly with salt and pepper.
Sear the chicken thighs in the hot oil for about 4-5 minutes per side, until golden brown. Remove and set aside.
In the same skillet, add the chopped onion and sauté until softened and translucent, about 5-6 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the ground cinnamon, allspice, turmeric, and the remaining salt and pepper. Let the spices toast for 30 seconds to enhance their flavor.
Add the ground walnuts to the skillet and stir to combine with the spices and onions.
Pour in the chicken stock and bring the mixture to a simmer.
Return the seared chicken thighs to the skillet, ensuring they are submerged in the sauce.
Cover the skillet with a lid, reduce the heat to low, and let the dish simmer for 35-40 minutes, or until the chicken is tender and cooked through.
Stir in the lemon juice and adjust seasoning if needed.
Garnish with freshly chopped parsley before serving.
Serve hot with steamed rice, flatbread, or your favorite grains.
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 4530 mg | 197% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 14.3 g | ||
| Protein | 227.9 g | 456% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 355 mg | 27% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2310 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
