Best Dajaj Salona 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

Ingredients

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.

SHAWARMA DJAJ -- CHICKEN SHAWARMA (LEBANON -- MIDDLE EAST)

Shawarma Djaj -- Chicken Shawarma (Lebanon -- Middle East) image

This recipe comes from the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the 3 hours needed for the chicken breasts to marinate.

Provided by Sydney Mike

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 large boneless skinless chicken breasts
1/2 cup onion, thinly sliced
1 lemon, juice of
1/2 cup extra virgin olive oil (a 'scant' 1/2 cup)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/8 teaspoon salt, to taste
1/8 teaspoon dried thyme
4 pita bread, oval
4 tablespoons garlic sauce (see Thum -- Garlic Sauce (Lebanon -- Middle East) #373997)
2 small tomatoes, thinly sliced
1 small red onion, thinly sliced
4 gherkins, thinly sliced lengthwise
2 tablespoons mint, finely chopped
2 tablespoons flat leaf parsley, finely chopped

Steps:

In a mixing bowl, combine chicken breasts with 1/2 cup of onion, lemon juice, olive oil & spices, then add the thyme before adding the salt to taste.
Stir well & then let marinate, covered, in the refrigerator for about 3 hours, stirring occasionally.
Preheat oven to 350 degrees F, then place chicken breasts in a roasting pan & bake for 25-30 minutes or until done.
Remove from the oven & shred the chicken into slivers.
Open oval pitas at the seam to create a large pocket, then spread a tablespoon of garlic sauce on the bottom half before filling each pits with equal amounts of sandwich ingredients (i.e. chicken, tomato, onion, gherkins, mint & parsley).
Wrap the bottom of the 'sandwiches' with a napkin & serve immediately.

Nutrition Facts : Calories 512.7, Fat 28.8, SaturatedFat 4.1, Cholesterol 34.2, Sodium 1272.8, Carbohydrate 45.2, Fiber 4.8, Sugar 5.9, Protein 20.7

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