Dajaj Salona
Immerse yourself in the vibrant flavors of the Middle East with **Dajaj Salona**, a hearty and aromatic chicken stew that's a true comfort food classic. This traditional Emirati dish features tender bone-in chicken, simmered to perfection with a medley of fresh vegetables like potatoes, carrots, and zucchini, all infused with a rich blend of warming spices including turmeric, cumin, and cinnamon. The dish's flavor is deepened with a luscious tomato base and a touch of heat from fresh green chilies. Slow-cooked with fragrant bay leaves and garnished with fresh cilantro, this soul-warming stew is perfect when paired with steamed rice or warm flatbread for a complete, satisfying meal. Bursting with bold spices and nourishing ingredients, Dajaj Salona is an ideal choice for a comforting family dinner or an introduction to authentic Emirati cuisine.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into pieces)
- 3 tablespoons Vegetable oil
- 2 Onions (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 3 Tomatoes (diced)
- 2 tablespoons Tomato paste
- 2 Potatoes (peeled and cubed)
- 2 Carrots (sliced into rounds)
- 1 Zucchini (cubed)
- 2 Green chilies (slit lengthwise)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Ground black pepper
- 2 teaspoons Salt
- 2 Bay leaves
- 4 cups Chicken stock (or water)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onions and sauté until golden and soft, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the chicken pieces and sear them gently, turning to brown all sides, about 8-10 minutes.
Stir in the diced tomatoes and tomato paste, and cook until the tomatoes soften and incorporate into the mixture, about 5 minutes.
Add the potatoes, carrots, zucchini, and green chilies to the pot. Mix everything well.
Sprinkle the turmeric, coriander, cumin, cinnamon, black pepper, and salt over the mixture. Add the bay leaves.
Pour in the chicken stock (or water) and bring the stew to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, stirring occasionally, until the chicken is tender, and the vegetables are cooked through.
Taste and adjust seasoning if needed.
Garnish the Dajaj Salona with chopped fresh cilantro and serve hot with steamed rice or warm flatbread.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 996 mg | 21% | |
*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.
