Iraqi Taghrib (Tashreeb ) Recipe

Name: Iraqi Taghrib (Tashreeb )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, cut in pieces without skin ask your butcher to do that part (or you can use lamb); 2 onions, chopped finely; 4 garlic cloves, crushed; 1 (8 ounce) can chickpeas, with liquid; 1 1/2 tablespoons curry powder (to taste); 1/3 cup coriander, chopped; salt; black pepper; 1 chicken stock cube (Maggi seasoning); 1 (8 ounce) can chopped tomatoes; 2 liters water; 3 tablespoons tomato puree; 5 medium potatoes, cut in 4

Servings: persons

1 whole chicken, cut in pieces without skin ask your butcher to do that part (or you can use lamb)
2 onions, chopped finely
4 garlic cloves, crushed
1 (8 ounce) can chickpeas, with liquid
1 1/2 tablespoons curry powder (to taste)
1/3 cup coriander, chopped
salt
black pepper
1 chicken stock cube (Maggi seasoning)
1 (8 ounce) can chopped tomatoes
2 liters water
3 tablespoons tomato puree
5 medium potatoes, cut in 4

1
Fry the chicken pieces in some oil, or deep fry, and set aside.
2
Fry the onion and garlic; add the liquid of the chickpeas; and put in all the spices.
3
Add the chicken stock, chopped tomatoes and 2 liters water. Wait until it boils and than add the tomato puree.
4
Add the potatoes, chickpeas, and chicken; let it boil until the potatoes are done.
5
Serve over cut up bread or basmati rice. When you serve it over rice, make sure you use less water or more tomato puree, to make the sauce thicker.
6
P.S. You can replace the chicken for lamb or chicken breasts, and you can add some veggies such as carrot, sweet pepper, green beans, etc., or you can even add some sweet potato or pumpkin.
7
The Iraqi people put in whatever they have leftover; be creative and add what you like.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole chicken, cut in pieces without skin ask your butcher to do that part (or you can use lamb), 2 onions, chopped finely, 4 garlic cloves, crushed, 1 (8 ounce) can chickpeas, with liquid, and more.

Yes, Iraqi Taghrib (Tashreeb ) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Iraqi Taghrib (Tashreeb )

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions