Simmer a pot of this hearty Chicken Magoog using Sadia Easy and Juicy Chicken Breast Small Cubes. This traditional one-pot wonder combines tender chicken and vegetables in a rich, tomato-based stew infused with dried limes and aromatic spices. The addition of soft, homemade dough discs makes it a complete, satisfying meal that absorbs every bit of savory flavor. Perfect for gathering the family, this warming dish offers a delicious culinary journey right in your own dining room.
Cooking Time
25 Mins
Frying
| Sadia Easy and Juicy Chicken Breast Fillets | 800g |
| Onion (chopped) | 180g |
| Garlic (minced) | 4 cloves |
| Tomato paste | 2 tbsp |
| Tomatoes (grated) | 2 |
| Raw dough | |
| Water | Enough to cover the chicken |
| Vegetable oil | 2 tbsp |
| Salt and Pepper to taste | |
| Baharat spices | 1 tbsp |
| Cumin powder | 1 tsp |
| Turmeric powder | ½ tsp |
| Dried limes (loomi) | 2 |
| Cinnamon powder | ½ tsp |
| Cardamom powder | ½ tsp |
| Fresh coriander (chopped) | 2 tbsp |
| Whole wheat flour (for the dough) | 360g |
| Brown sugar (for the dough) | 1 tbsp |
| Instant yeast (for the dough) | 2 tsp |
| Salt (for the dough) | ½ tsp |
| Water (for the dough) | 240ml |
| Extra virgin Olive oil (for the dough) | 3 tbsp |
Prepare Dough:
In a small bowl, mix the yeast with a little warm water.
In a large bowl, mix the flour, salt, brown sugar and olive oil. Pour in the yeast mix.
Knead the dough in the bowl until it is soft. Cover with cling film and leave it to rest for 1 hour.
After 1 hour and the dough has doubled in size, place it on a floured surface and knead. Divide the dough into 8 pieces and with a rolling pin, roll each piece to a 18cm diameter. Dust with flour and set aside.
Cook Stew:
Add the chicken and the baharat spice, cumin, turmeric, cinnamon and cardamon powder, stir so that the chicken is coated.
Add the carrots and potato.
Add the tomato paste and the grated tomato.
Add water to cover all the ingredients. Then add the dried limes and salt and pepper. Let it simmer for 20 minutes.
Stir the stew and add the zucchini and half the chopped coriander. Let it simmer for a further 10 mins.
Cut the dough pieces into 5cm pieces.
Once all the vegetables are cooked, add the dough pieces to the stew and stir them in gently. Let the stew simmer for a further 5 mins.
Serve:
Ladle the stew into bowls and garnish with the remaining coriander leaves and a side of garlic butter couscous. Â
