Shredded chicken in a fragrant turmeric-spiced broth poured over layers of torn flatbread. This lighter version of the classic Iraqi tashreeb is a weeknight staple loved by the whole family.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Place the whole chicken in a large pot with onion, garlic, tomatoes, dried limes, turmeric, and baharat. Cover with water.
-
2
Bring to a boil, skim any foam, then reduce heat and simmer covered for 45 minutes until chicken is cooked through.
-
3
Remove chicken and shred the meat, discarding bones and skin. Strain the broth and return to the pot.
-
4
Stir tomato paste and chickpeas into the broth. Simmer for 10 minutes and adjust seasoning.
-
5
Tear flatbread into large pieces and layer in the bottom of deep serving bowls.
-
6
Arrange shredded chicken over the bread and ladle hot broth generously over everything. Garnish with parsley.
Did You Know?
Iraqi mothers often make tashreeb dijaj when someone in the family is feeling unwell — it is considered the Iraqi version of chicken soup medicine.
Chef's Notes
Equipment Tips
- large pot
- deep serving bowl
- tongs
The Story Behind Tashreeb Dijaj
Tashreeb dijaj is the comforting, everyday cousin of the more elaborate lamb tashreeb. Chicken became widely accessible in Iraq during the 20th century, and cooks quickly adapted the ancient bread-soaking technique to create a lighter version of the classic. The dish exemplifies Iraqi culinary resourcefulness — using simple ingredients and an ancient method to create something greater than the sum of its parts. In Iraqi homes, tashreeb dijaj is often the first dish a new cook learns to make.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!