Saloonah Dagaag

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, 1/2 teaspoon ground cinnamon, 1/2 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)
 * fresh hot peppers or ground cayenne pepper, to taste
 * salt or bouillon, to taste
 * serve over 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.

Serve the "saloonah" over white rice.