Middle Eastern > Tharids > Spicy Tharids

Spicy Tharid with Chicken Recipe

Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into small pieces
- 2 cups of water
- 1 cup of chicken broth
- 1 can of chickpeas, drained and rinsed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of cumin
- 1 tablespoon of coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- Salt and pepper to taste
- 4-6 pieces of pita bread

Special equipment needed:
- Large pot with lid
- Wooden spoon
- Cutting board
- Chef's knife

Step-by-step instructions:

1. In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. Add the minced garlic and grated ginger and sauté for another 2 minutes.

3. Add the chicken pieces and cook until browned on all sides, about 5 minutes.

4. Add the cumin, coriander, turmeric, paprika, cayenne pepper, salt, and pepper. Stir until the chicken is coated in the spices.

5. Add the water and chicken broth to the pot and bring to a boil.

6. Reduce the heat to low and let simmer for 20-25 minutes, or until the chicken is cooked through.

7. Add the drained and rinsed chickpeas to the pot and stir to combine.

8. Cut the pita bread into small pieces and place them on top of the chicken and chickpea mixture.

9. Cover the pot with a lid and let cook for an additional 5-10 minutes, or until the pita bread has soaked up the liquid and is soft.

10. Serve hot with additional pita bread on the side.

Preparation time: 15 minutes
Cooking time: 45 minutes
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 45g
Protein: 25g

Substitutions for ingredients:
- You can use boneless chicken thighs instead of chicken breast.
- If you don't have chicken broth, you can use vegetable broth or water instead.
- You can use canned tomatoes instead of chickpeas.

- You can add vegetables such as carrots, potatoes, or bell peppers to the pot.
- You can use lamb or beef instead of chicken.
- You can add a dollop of yogurt on top of the tharid for a creamy finish.

Tips and tricks:
- Make sure to cut the chicken into small pieces so that it cooks evenly.
- If the tharid is too thick, you can add more water or broth to thin it out.
- You can adjust the amount of spices to your liking.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot over low heat until heated through.

Presentation ideas:
Serve the tharid in a large bowl with pita bread on the side.

Garnish with chopped fresh parsley or cilantro.

Serve with a side of hummus and a Greek salad.

Suggested side dishes:
Hummus, Greek salad, roasted vegetables

Troubleshooting advice:
- If the tharid is too spicy, you can add more water or broth to dilute the spices.
- If the pita bread is not soaking up the liquid, you can add more water or broth.

Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Tharid is a traditional Arabic dish that dates back to the time of the Prophet Muhammad.

Flavor profiles:
Spicy, savory, warm

Serving suggestions:
Serve hot with pita bread on the side.

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Region: Yemeni

Taste: Spicy, Savory, Tangy, Herby, Aromatic