Authentic Emirati Recipe - Chicken Margouga

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Chicken Margouga

Ingredients (Serves 10)
100g baby marrow
30g bezar spice
100g carrot
20g ground cinnamon
200g corn oil
50g curry leaf
40g dried lemon
20g dried red chillies
80g fresh coriander
10g fresh green chillies
100g fresh tomatoes
50g tomato paste
200g garlic cloves
100g ghee
50g ginger
100g potato
Saffron, a few strands
Salt, to taste
100g sliced onion
30g turmeric powder
1.2kg whole chicken, cut into 8 pieces
1-1/2 litres fresh water

For the bread dough
500g plain flour
A pinch of salt
200ml water

Prepare the bread dough by mix together flour, water and salt. Divide dough into 100g balls. Set aside to rest for an hour. Roll out dough as thin sheets, cut into 5cm diamonds. Bake for 10 minutes at 180C. To prepare margouga, take a saucepan and add corn oil. Sauté onions until brown. Add garlic, ginger and green chillies and continue to sauté for 2 minutes on low heat. Then add tomato paste, fresh tomatoes, bezar spice, turmeric and dried lemon. Let it simmer for 2 more minutes. Then add chicken pieces and salt, and sauté again. Now add saffron, fresh coriander, curry leaves, 1-1/2 litres fresh water and simmer for 20 minutes. Add diced potatoes, carrots and baby marrow, along with bread dough, and cook together for 10 minutes. Garnish with a dollop of ghee, coriander and season with cinnamon and dried red chillies. Serve hot.