Chicken Margoug Recipe
This dish originates from Saudi Arabia, it is exceptionally mouth-watering and delicious. It is well balanced, rich in fibre and low calorie. Don't be scared by the long list of ingredients, most are just spices. This dish will indeed sweep you off your feet, and above all, it is healthy, easy and quick perfect for a Ramadan iftar.
Be adventurous and add your own magic. Yalla!!
Preparation Time: 20 minutes
Start to finish: 1 hour 10 minutes
making the dough: 20 minutes
750 grams skinless chicken legs
2 big onions
1 teaspoon grated ginger root
6 cloves minced garlic
1 cinnamon stick
2 bay leaf
1 1/2 tablespoons mixed spice
1/2 teaspoon black pepper
2 lumi /dried lime
2 tablespoons tomato paste
3 tomatoes deseeded and chopped
100 g okra
4 small aubergines
1 green pepper
1 big potato
2 tablespoons olive oil
· Prepare the vegetables as follow: slice the onions, cut the aubergine, potato, peppers and the zucchini into big chunks, remove the stem of the okra, deseed and dice the tomato finely.
· Heat the oil in a pan and add the chicken, onion, ginger, garlic, all the spices, tomato paste, fresh tomato, chopped vegetables and enough water to cover. Season with salt and add saffron strands.
· Leave to cook uncovered adding water as needed.
· Meanwhile, roll the chapati dough and cut into squares.
· When the chicken is cooked adjust the salt and drop the chapati pieces and cook for about 4 to 5 minutes.
· Cook with any meat you fancy or just with vegetables.
· You can add any vegetables you have in the fridge.
· Use any blend of mixed spices if you don't have Omani mix.
Per Serving (excluding chapati): 198 Calories; 4g Fat (18.8% calories from Fat); 19g Protein; 25g Carbohydrate; 8g Dietary Fiber; 59mg Cholesterol; 131mg Sodium.