RCI-SP.004.0300.001
Tajeen Bamia Bil Dajaaj
Tajeen Bamia Bil Dajaaj from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- One whole Chicken cut in sizes1 unit
- spoon butter or 3 spoon olive oil1 unit
- ½ kg
- spoon salt½ unit
- 1 unit
- ½ unit
- 1 unit
- spoon bzaar½ unit
- ½ cup
- 1 unit
- 4 unit
Method
1
Cut the whole chicken into medium pieces and pat dry with paper towels.
2
Heat the butter or olive oil in a large tajeen or heavy-bottomed pot over medium-high heat until shimmering.
3
Add the chicken pieces and brown them on all sides, working in batches if necessary to avoid crowding.
8 minutes
4
Remove the browned chicken and set aside on a clean plate.
5
Dice the onion finely and add it to the same pot, cooking until softened and translucent.
3 minutes
6
Stir in the chopped garlic and cook for about 1 minute until fragrant.
7
Add the tomato paste and bzaar spice, stirring continuously for 1-2 minutes to combine and bloom the spices.
8
Dice the fresh tomato and add it to the pot along with the tomato juice, salt, and black pepper, stirring to combine.
9
Return the browned chicken pieces to the pot and stir to coat evenly with the sauce.
10
Reduce heat to medium-low, cover the pot, and simmer for 20 minutes until the chicken is nearly cooked through.
20 minutes
11
Trim the okra stems and add the whole okra pods to the pot, stirring gently to incorporate without breaking them.
1 minutes
12
Cover and continue simmering for 15 minutes until the okra is tender and the chicken is fully cooked.
15 minutes