Best 2 Dajaj Salona Recipes

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**Dajaj Salona: A Journey Through Flavors**

Dajaj Salona, a delectable dish originating from the vibrant culinary traditions of Yemen, captivates taste buds with its symphony of flavors and aromas. This traditional chicken stew, a centerpiece of Yemeni cuisine, is characterized by its tender chicken pieces enveloped in a flavorful tomato-based sauce, enriched with a medley of spices and aromatic herbs. Discover the secrets behind this beloved dish through a collection of authentic recipes that showcase variations from different regions of Yemen. Embark on a culinary adventure as you uncover the distinct flavors of Dajaj Salona Sana'ani, Dajaj Salona Hodeidah, and Dajaj Salona Ta'izzi, each contributing unique nuances to this extraordinary dish.

Here are our top 2 tried and tested recipes!

DAJAJ SALONA



Dajaj Salona image

from ya salam cooking blog for name game oman a chicken curry dish with pumpkin potatoes and lots of other veggies , i think you would not need to add chicken if you are not a meat eater or need something different for lent this could be freezer meal

Provided by Dienia B.

Categories     Curries

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 24

8 chicken thighs
7 cups water
2 garlic cloves, crushed
1 onion, diced
3 tablespoons oil
1 tablespoon tomato paste
2 teaspoons ginger, crushed
2 potatoes, peeled cubed
1 eggplant, peeled cubed
4 zucchini, cubed
1 cup pumpkin, cubed
1 green chili pepper, chopped
3 tomatoes, cubed
2 dried limes, just use lime juice at end if you dont have this
1 bell pepper, chopped
1/4 teaspoon cinnamon
1/2 teaspoon turmeric
1 tablespoon curry powder
1 teaspoon garlic powder
1/4 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cardamom
1/2 cup cilantro, chopped, if you dont like cilantro use parsley
4 cups rice, cooked

Steps:

  • cook chicken in water 40 minutes
  • debone reserve stock
  • in another pan saute veggies in oil
  • starting with onion.
  • ending with garlic.
  • add tomato paste.
  • fry until golden but not burning.
  • add spices.
  • brown a little more.
  • add stock and chicken.
  • bring to a boil cover
  • simmer 20 minutes until potatoes are tender
  • make a ring with rice fill center with stew.

KUWAITI CURRIED CHICKEN (QUWARMAH ALA DAJAJ)



Kuwaiti Curried Chicken (Quwarmah Ala Dajaj) image

A definite 5 stars. This is very good. I sometimes add okra (bamia). I serve it with Recipe #304145 and a fresh salad for a great meal masha Allah. Modified from the Gulf States section of The Complete Middle East Cookbook by Tess Mallos.

Provided by UmmBinat

Categories     Stew

Time 2h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

3 lbs chicken, skinned and jointed (I use chicken breasts a lot instead just cut each in half and cook for less time)
salt
1 3/4 teaspoons baharat mixed spice (May use Baharat Aka Middle East Mixed Spices - the Real Mix)
1 teaspoon turmeric
1/4 cup olive oil (or ghee)
2 large onions, chopped
2 garlic cloves, crushed
1 teaspoon fresh ginger, grated
1 stick cinnamon bark
1 cup tomato sauce (I use canned pureed tomatoes)
1/4 cup water
2 dried limes (loomi, or 1 1/2 tsp ground loomi but I find whole is better, don't leave this out please)
1 cup frozen okra (bamia, fried in a little oil) (optional)

Steps:

  • Rinse and wipe chicken pieces dry and sprinkle with salt.
  • Combine baharat and turmeric and rub half onto chicken pieces. Leave for 15 minutes.
  • Heat olive oil and brown chicken pieces on each side. Remove to plate.
  • Add onion and fry gently until transparent.
  • Add garlic, ginger, remaining spice mixture, and cinnamon bark to the onion and fry for 5 minutes stirring often.
  • Add tomato sauce, water, salt to taste, and loomi pierced twice with a skewer or loomi powder. Bring to a high simmer.
  • Add chicken pieces and okra if using, reduce heat to low and simmer very gently for 1 1/2 hours until chicken is tender and sauce is thick.
  • Serve hot with Recipe #79179 or other basmati rice dish and salad.
  • Enjoy!

Tips:

  • Use high-quality chicken: Opt for free-range or organic chicken for the best flavor and texture.
  • Marinate the chicken: Marinating the chicken in a mixture of spices, herbs, and yogurt helps infuse it with flavor and keep it moist during cooking.
  • Cook the chicken slowly: Dajaj salona is a slow-cooked dish, so be patient and allow the chicken to simmer gently until it is fall-off-the-bone tender.
  • Use a variety of spices: Dajaj salona is traditionally made with a blend of spices, including cumin, coriander, paprika, and turmeric. Feel free to experiment with different spices to create your own unique flavor profile.
  • Serve with rice or flatbread: Dajaj salona is typically served with rice or flatbread, which can be used to soak up the delicious sauce.

Conclusion:

Dajaj salona is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. With its tender chicken, rich sauce, and aromatic spices, it is sure to please everyone at the table. So next time you are looking for a new chicken recipe to try, give dajaj salona a try. You won't be disappointed!

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