United Arab Emirates | Chicken Makhtoum

CLICK HERE FOR THE RECIPE I USED

I only have 11 countries left in my International Meals project and, by now, I’ve learned that each geographic area will, typically, have the same recipes or very very similar recipes. In middle eastern countries, I expect I will find dishes made with warm fragrant spices and either rice or some kind of flatbread and that I’m going to like whatever I end up making.

Chicken Makhtoum is similar to other meals I’ve made in the past but just different enough for me to give it a try. It calls for a nonspecific Arabic spice so I used some Baharat spice blend that I had in the cupboard, leftover from a previous international meal.

The prep before cooking this meal was easy and not overwhelming. I just needed to cut the chicken up into pieces (I used boneless skinless thighs) and dice the onion and tomatoes. After sautéing the tomatoes in oil for a little bit, they are put in the blender with the onion, yogurt, spices, and tomato paste and blended until smooth. Then I browned the chicken, poured in the sauce from the blender, and let it simmer for a bit. Then I threw in the frozen peas and let them cook through.

And then it is done!

How was it?

It was good! It was loaded with flavor without being spicy. The creaminess of the yogurt balanced out the tomatoes and tomato paste. The peas gave it a little pop of color and freshness. I ate it over jasmine rice and really enjoyed the meal and will happily eat the leftovers.

Would I make it again?

Yes!