Saloona (Emirati Chicken & Vegetable Stew)

🛒 Ingredients

• Chicken Breast 125 g · 206 kcal
• Olive Oil 7 g · 60 kcal
• Onion 50 g · 20 kcal
• Garlic 5 g · 7 kcal
• Fresh Ginger 4 g · 3 kcal
• Tomato Paste 8 g · 6 kcal
• Canned Diced Tomatoes 100 g · 25 kcal
• Potato 75 g · 58 kcal
• Carrot 38 g · 15 kcal
• Zucchini 50 g · 9 kcal
• Bell Pepper 38 g · 8 kcal
• Water 175 g · 0 kcal
• Turmeric Powder 1 g · 4 kcal
• Cumin Powder 1 g · 5 kcal
• Coriander Powder 1 g · 5 kcal
• Black Pepper 1 g · 1 kcal
• Cardamom Pods 1 g · 1 kcal
• Fresh Cilantro 3 g · 1 kcal
• Lime Juice 8 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken breast and brown on all sides for 5-7 minutes; remove chicken and set aside.
2. In the same pot, add chopped onion and sauté until softened, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in turmeric, cumin, coriander, black pepper, and cardamom pods, cooking for 30 seconds until aromatic.
4. Add tomato paste and cook for 2 minutes, stirring constantly. Pour in canned diced tomatoes and water, bringing the mixture to a simmer.
5. Return the chicken to the pot. Add diced potatoes, carrots, zucchini, and bell pepper. Bring back to a gentle simmer, then cover and cook for 30-40 minutes, or until vegetables are tender and chicken is cooked through.
6. Stir in fresh cilantro and lime juice just before serving. Taste and adjust seasoning as needed.