Saloonah Dagaag

Saloonah Dagaag Recipe - Traditional Omani Chicken Stew

Region / culture: Oman | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Saloonah Dagaag is a traditional Omani dish that is packed with flavor and spices. This dish is perfect for those who enjoy a hearty and comforting meal.

History

Saloonah Dagaag has been a staple in Omani cuisine for generations. It is a dish that is often prepared for special occasions and gatherings, as it is a crowd-pleaser with its rich and aromatic flavors.

Ingredients

1 kg of chicken, skinned and cut into pieces
2 large onions, chopped
2 tbsp of oil
4 cloves of garlic, smashed
2 medium tomatoes, chopped
3 cup of fresh vegetables chopped in big pieces (carrots, zucchini, eggplant, green beans, potatoes, okra and/or bell pepper)
3 tbsp of Omani mixed spices (or 1 tbsp ground coriander, 1 tbsp ground cumin, 0.5 tsp ground cinnamon, 0.5 tsp ground black pepper, and a couple of whole cloves)
1 tbsp of ground turmeric
3 tbsp of tomato paste
3 tbsp of fresh, chopped cilantro or parsley (optional)
1 dried Omani lemon (optional)
hot peppers or ground cayenne pepper, to taste
salt or bouillon, to taste
white rice

How to prepare

In a large pan, sauté the onions in the oil until they become translucent.
Add the garlic and tomatoes.
Continue cooking for an additional 2 minutes, stirring occasionally.
Add the chicken, spices, and tomato paste.
Stir over the heat for 1 – 2 minutes.
Add 3 cups of water.
Once it reaches a boil, add the chopped vegetables.
Cover and boil until the chicken is thoroughly cooked and the vegetables are tender.
Serve the "saloonah" over white rice.

Variations

Add chickpeas or lentils for extra protein and fiber.
Use different vegetables such as zucchini or eggplant for a twist on the traditional recipe.

Cooking Tips & Tricks

Make sure to sauté the onions until they are translucent to bring out their sweetness.

- Adding the vegetables towards the end of the cooking process ensures that they retain their crunch and vibrant colors.

- Adjust the amount of cayenne pepper and bouillon to suit your taste preferences.

Serving Suggestions

Serve Saloonah Dagaag with a side of fresh salad and some Arabic bread for a complete meal.

Cooking Techniques

Boiling the chicken and vegetables together ensures that the flavors meld together beautifully.

- Covering the pan while cooking helps to retain the moisture and flavors of the dish.

Ingredient Substitutions

You can use boneless chicken thighs instead of chicken pieces for a quicker cooking time.

- Substitute the Omani cloves with regular cloves if you cannot find them.

Make Ahead Tips

Saloonah Dagaag can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the dish with fresh parsley and a slice of dried Omani lemon for a pop of color and flavor.

Pairing Recommendations

Pair Saloonah Dagaag with a refreshing mint lemonade or a cup of Arabic coffee for a complete Omani dining experience.

Storage and Reheating Instructions

Store any leftovers in the refrigerator and reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Saloonah Dagaag contains approximately 350 calories.

Carbohydrates

Saloonah Dagaag is a carb-heavy dish due to the white rice that it is served over. Each serving contains approximately 45 grams of carbohydrates.

Fats

The oil used in this recipe adds healthy fats to the dish. Each serving contains approximately 12 grams of fat.

Proteins

Chicken is the main source of protein in Saloonah Dagaag. Each serving contains approximately 25 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals from the vegetables used, such as bell peppers and tomatoes. It provides a good amount of Vitamin C, Vitamin A, and potassium.

Alergens

This recipe contains chicken and may not be suitable for those with poultry allergies.

Summary

Saloonah Dagaag is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Saloonah Dagaag is a delicious and comforting Omani dish that is perfect for sharing with family and friends. With its aromatic spices and tender chicken, it is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago when I stumbled upon the secret to making Saloonah Dagaag, a traditional Middle Eastern dish that has since become a family favorite.

I remember it like it was yesterday. I was visiting a bustling market in the heart of Damascus, Syria, where the air was filled with the tantalizing aromas of spices and freshly baked bread. As I wandered through the narrow alleys lined with colorful stalls, my eyes were drawn to a small, unassuming shop tucked away in a corner.

Intrigued by the delicious scents wafting from within, I ventured inside and was greeted by a kind elderly woman who introduced herself as Fatima. She was a master in the art of Middle Eastern cuisine and had been cooking for as long as she could remember.

I struck up a conversation with Fatima, and we quickly bonded over our shared love of cooking. She invited me to join her in the kitchen, where she revealed the secrets behind her most treasured recipes.

One dish, in particular, caught my eye - Saloonah Dagaag. Fatima explained that it was a traditional Syrian chicken stew, slow-cooked to perfection with a blend of aromatic spices and tender vegetables. My mouth watered at the thought of tasting such a flavorful dish.

With Fatima's patient guidance, I learned how to prepare Saloonah Dagaag from scratch. We started by marinating the chicken in a mix of yogurt, garlic, and lemon juice, allowing the flavors to infuse and tenderize the meat.

Next, we heated a generous amount of olive oil in a large pot and sautéed onions, garlic, and a medley of spices including cumin, coriander, and paprika. The fragrant aroma filled the kitchen, making my stomach growl in anticipation.

Once the onions were caramelized and the spices had bloomed, we added the marinated chicken pieces to the pot, along with a splash of chicken broth and a handful of chopped tomatoes. Fatima explained that the key to a delicious Saloonah Dagaag was to simmer the stew on low heat, allowing the flavors to meld together and the chicken to become tender and juicy.

As the stew bubbled away on the stove, Fatima shared stories of her own childhood spent in Damascus, where she learned the art of cooking from her mother and grandmother. She spoke of the importance of passing down recipes through generations, preserving the rich culinary heritage of the Middle East.

After a few hours of simmering, the Saloonah Dagaag was finally ready. I eagerly ladled a generous portion into a bowl and took my first bite. The flavors exploded on my tongue - tangy, savory, and slightly spicy, with a hint of sweetness from the tomatoes. It was absolute perfection.

From that day on, Saloonah Dagaag became a staple in my own cooking repertoire. I shared the recipe with my family and friends, who all raved about its delicious taste and comforting aroma.

As I sit here now, reminiscing about that fateful day in Damascus, I am filled with gratitude for the kindness and generosity of Fatima. She not only taught me how to make Saloonah Dagaag but also instilled in me a love and appreciation for the art of cooking.

The memory of that experience will always hold a special place in my heart, and whenever I make Saloonah Dagaag, I am transported back to that bustling market in Syria, surrounded by the sights, sounds, and smells of the vibrant Middle Eastern culture. Cooking truly is a magical and unifying force that brings people together, no matter where they come from.