Chicken Saloona

Emirati chicken and vegetable stew with tomato, potato and bezar spices.

Preparation: 24 min · Cooking: 40 min · Total: 1 hr 6 min · 4 servings

Ingredients

• 700 g boneless skinless chicken thighs — Raw; cut into bite-size pieces on a separate board.
• 400 g tomatoes — Washed and chopped.
• 400 g potatoes — Peeled and cut into roughly 2 cm cubes.
• 1 tsp cumin
• 30 g fresh cilantro — Washed and chopped; add at the end.
• 150 g onion — Finely diced.
• 10 g garlic — Minced.
• 15 ml neutral oil
• 500 ml water
• 2 tsp bezar spice blend — Check the label for allergens if using a packaged blend.
• 1 tsp salt

Instructions

1. Prepare the stew ingredients

   Wash and chop 400 g tomatoes and 30 g cilantro. Peel and cut 400 g potatoes into roughly 2 cm cubes; dice 150 g onion and mince 10 g garlic. On a separate board cut 700 g boneless skinless chicken thighs into bite-size pieces. Measure 1 tsp cumin, 2 tsp bezar, 1 tsp salt, 15 ml oil and 500 ml water. Do not wash raw chicken; wash hands, knife and board after handling it.

2. Brown and simmer the saloona

   Heat 15 ml oil in a pot over medium-high heat. Brown 700 g chicken for about 5 minutes, turning, then transfer it to a clean plate. Lower to medium heat and cook 150 g onion for 3 minutes; add 10 g garlic, 1 tsp cumin and 2 tsp bezar and stir for 2 minutes without burning. Add 400 g tomatoes, 400 g potatoes, 500 ml water and 1 tsp salt; return the chicken and its juices. Cover and gently simmer for 30 minutes, stirring occasionally, until potatoes are tender and a thermometer inserted into several chicken pieces reads at least 74°C internally. Continue cooking if needed.

   Potatoes are tender and checked chicken pieces each reach at least 74°C internally.

   Simmer chicken saloona: 1800 seconds

3. Finish with cilantro

   Remove from the heat, stir in 30 g chopped cilantro, taste the stew and serve hot.

Tips

• Use a gentle simmer after adding the potatoes so they cook through without breaking apart.
• Packaged bezar blends vary; check the label for allergens and taste the finished stew before serving.

Common mistakes

• Omitting the measured 500 ml water leaves too little liquid for a covered stew.
• Serving by time alone can leave chicken undercooked; verify at least 74°C with a thermometer.

Substitutions

• Use 700 g boneless skinless chicken breast instead of thighs; cut into equal-size pieces and cook until the checked pieces reach 74°C.

Storage

Divide leftovers into shallow sealed containers; refrigerate at 4°C or colder within 2 hours and eat within 3 days.

Reheating

Reheat only the portion needed, stirring until chicken and stew reach at least 74°C throughout.

About this recipe

Chicken saloona is a home-style Emirati tomato-and-vegetable stew. Versions vary by household; bezar adds the warm Gulf spice character in this simplified chicken version.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.