Skip to main content
Unreel Recipes
cooking · stew

Iraqi Yellow Chicken Tashreeb

From a video by قناة سنا المطبخ · Recipe by قناة سنا المطبخ · 2 min watch

Iraqi yellow chicken tashreeb stew with potatoes and chickpeas, seasoned with cardamom, cinnamon, and turmeric.

stewmain dishIraqi cuisineIraqiMiddle Eastern
Iraqi Yellow Chicken Tashreeb
Source video — قناة سنا المطبخ on YouTube
From the creator
قناة سنا المطبخ
Visit their channel ↗
Watch the full video on YouTube ↗
Total time
~2 hoursEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~25 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~4 servingsEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 4 servings
  • chicken pieces, soaked in vinegar
  • white vinegar, for soaking
  • oil
  • onion
  • Numi Basra onion
  • cinnamon stick
  • cardamom pods
  • bay leaves
  • ground ginger
  • turmeric
  • chicken bouillon cubes
  • salt, to taste
  • boiled chickpeas
  • potato cubes
  • boiling water

Preparation

  1. Step 1
    Soak the chicken pieces in white vinegar for 15 minutes, then drain and rinse.
    Doneness — golden
  2. Step 2
    Heat oil in a pot, add the chicken pieces, and brown them until golden.
    Doneness — golden
  3. Step 3
    Add the onions, Numi Basra onions, cinnamon sticks, cardamom pods, bay leaves, ground ginger, and turmeric to the pot. Roast the spices and aromatics well, stirring continuously.
  4. Step 4
    Add the chicken bouillon cubes and continue stirring for about 15 minutes to develop the flavors.
  5. Step 5
    Pour in enough boiling water to cover the chicken, cover the pot, and let it cook until the chicken is tender.
  6. Step 6
    Add the potato cubes, boiled chickpeas, and salt. Let the stew thicken on medium heat, stirring occasionally, until the sauce reduces and coats the ingredients.

Notes