Omani Chicken Saloona
Bone-in chicken with measured raw vegetables, Bezar and loomi.
Preparation: 15 min · Cooking: 45 min · Total: 1 hr 15 min · 2 servings
Ingredients
- 250 g RAW bone-in chicken thighs
- 100 g RAW peeled potato, cubed
- Whole dried lime (loomi) — 1
- 100 g RAW peeled carrot, cubed
- 100 g RAW zucchini, cubed
- 375 ml Initial stew water
- 150 g RAW peeled onion, finely chopped
- 30 ml Tomato paste
- 1 tbsp Commercial food-grade Bezar spice blend; check label
- 15 ml Vegetable oil, total measured allowance
- 2 cloves Garlic cloves, peeled and minced
- 0.5 tsp Salt, total measured allowance (optional)
- 125 ml Hot stew-water reserve, maximum (optional)
Instructions
Prepare raw chicken and vegetables
Keep 250 g raw bone-in chicken chilled and separate from clean produce. Wash vegetables and cut the 100 g potato, 100 g carrot and 100 g zucchini into similar small cubes. Do not wash raw poultry.
Measure the stew base
Measure 375 ml initial water and keep the optional 125 ml hot reserve separate. Carefully pierce the dried lime on a board with fingers clear of the tool; remove hard pieces before serving. Use a heavy pot with a normal fitted lid.
Soften the aromatics
Soften the onion and garlic in all 15 ml oil over medium heat. Check from 3 minutes and continue until translucent, not browned or promised caramelized.
Onion softening first check: 180 seconds
Brown briefly without a holding gap
Add the chicken and turn for about 5 minutes to lightly colour its surface. It is not cooked through yet: continue directly with the stew, never holding partly cooked poultry on the counter.
Build the measured stew
Stir in 30 ml tomato paste and Bezar, then the raw potato, carrot, zucchini, loomi and 375 ml water. Add no more than the optional 0.5 tsp salt. Bring to a gentle simmer and cover with the normal fitted lid.
Simmer and check periodically
Simmer on low, stirring and checking periodically, with the first doneness check from 35 minutes. Use only the capped 125 ml hot reserve if drying. Continue until chicken reaches 74°C in the thickest flesh away from bone and vegetables are tender.
Chicken stew first doneness check: 2100 seconds
Verify and remove hard lime
Probe more than one thick chicken piece to 74°C and check the potato centre with a fork. Remove loomi and hard fragments with clean utensils. A 35-minute timer alone does not prove safety.
Serve or reserve an edible stew portion
Serve hot. For prepared Thareed, remove bones before weighing any 300 g total edible stew portion including meat, vegetables and its broth; this is not 300 g broth plus unweighed solids. Refrigerate other leftovers promptly for at most 2 days.
Tips
- Base quantities make 2 catalogue servings. For 1 serving halve every measured ingredient and process-water quantity; for 8 multiply by 4. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Keep temperatures, piece thickness and vessel depth fixed; use comparable base-size batches instead of multiplying cooking times. Timers mark first checks, not guaranteed doneness. Follow product cooking and allergen labels.
Common mistakes
- Do not rely on a fixed timer or surface colour alone. Preserve measured partitions and use the stated doneness checks.
Substitutions
- Use the specified food states and equipment. Reconcile another product before changing quantities or method; check every blend and prepared-component allergen label.
Storage
Refrigerate promptly in shallow portions at 4°C or colder, within 2 hours (1 hour above 32°C). Use within 2 days or the earlier component/label deadline. Do not leave the pot cooling on the counter.
Reheating
Reheat only once to 74°C throughout, stirring where possible. Discard temperature-abused food; reheating does not make it safe again.
About this recipe
Bone-in chicken with measured raw vegetables, Bezar and loomi.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.