Tashreeb Dijaj — Print Recipe — The Culinary Codex

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.

Ingredients

1 whole chicken, about 1.5kg
4 sheets Iraqi flatbread
1 large onion, quartered
4 cloves garlic, whole
2 tomatoes, halved
2 tbsp tomato paste
2 dried limes (loomi)
1 tsp turmeric
1 tsp baharat
1 cup cooked chickpeas
Salt and pepper
Fresh parsley

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.