Saloonah Dagaag

Chicken stew

Ingredients

 * 1 kilo of chicken, skinned and cut into pieces
 * 2 large onions, chopped
 * 2 tablespoons of oil
 * 4 cloves of garlic, smashed
 * 2 medium tomatoes, chopped
 * 3 cups of fresh vegetables chopped in big pieces (carrots, zucchini, eggplant, green beans, potatoes, okra and/or bell pepper)
 * 3 tablespoons of Omani mixed spices (or 1 tablespoon ground coriander, 1 tablespoon ground cumin, ½ teaspoon ground cinnamon, ½ teaspoon ground black pepper, and a couple of whole cloves)
 * 1 tablespoon of ground turmeric
 * 3 tablespoons of tomato paste
 * 3 tablespoons 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

Directions

 * 1) In a large pan, saute the onions in the oil, until the onions are translucent.
 * 2) Add the garlic and the tomatoes.
 * 3) Continue cooking for 2 more minutes, stirring occasionally.
 * 4) Add the chicken, the spices and the tomato paste.
 * 5) Stir over the heat for 1 – 2 minutes.
 * 6) Add 3 cups of water.
 * 7) When it comes to a boil, add the chopped vegetables.
 * 8) Cover and boil until the chicken is well-cooked and the vegetables are tender.
 * 9) Serve the "saloonah" over white rice.