Murraq can be made with lamb or chicken and can be either a main or side dish. During Ramadan, it is one of the most popular dishes because of the various nutrients included in its ingredients thus making it filling and healthful. One of the great advantages of this dish is that the vegetables and spices used to create it can be adjusted according to personal taste.
SERVES: 6 to 8
PREP TIME: 45 minutes
COOKING TIME: 1 hour 20 minutes
INGREDIENTS:
- 1/2 cup (125 ml) oil
- 1 whole chicken (about 4 lbs/1.75 kg), cut into 8 serving pieces
- 2 large onions, minced
- 4 cloves garlic, crushed to a paste
- 1 cup (50 g) finely chopped fresh coriander leaves (cilantro)
- 2 1/2 teaspoons Arabian Gulf Spice Mix (Baharat)
- 4 tomatoes, finely chopped
- 4 potatoes, peeled and cut into 1/2-in (1.25-cm) cubes
- 2 carrots, peeled and finely chopped
- 6 cups (1.5 liters) water, plus more if needed
- 2 1/2 teaspoons salt
- 1 teaspoon ground turmeric
- 3 tablespoons freshly squeezed lemon juice
INSTRUCTIONS:
- Heat the oil in a large saucepan with a lid over medium heat. Add the chicken, onion, garlic, coriander leaves, and Arabian Gulf Spice Mix. Fry for 8 minutes, uncovered, turning the chicken over often.
- Stir in the remaining ingredients, except the lemon juice, and bring to a boil. Cover and cook over medium-low heat for 1 hour or until the chicken is well cooked, adding more water if necessary to ensure there is enough water to cover the chicken. (When done, the meat should pull easily from the bones.)
- Stir in the lemon juice and serve immediately.
