Name: Southern Chicken Musahhab for Breakfast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 حصص
Cuisine: Southern
Ingredients: 500 g Boiled chicken breasts; 1 piece Onion; 2 piece Tomato; 1 tsp Garlic; 1 piece Green chili pepper; 2 tbsp Southern local ghee; 1 tbsp Tomato paste; 1 tsp Southern mixed spices; 0.5 tsp Ground cumin; 0.5 tsp Ground turmeric; 1 tsp Salt; 0.25 cup Chicken broth; 2 tbsp Fresh cilantro

Instructions

Browning the Onion

In a wide skillet over medium heat, melt the local ghee and add the chopped onion, stirring until softened and golden brown. · 3 min
Adding the Aromatics

Add the minced garlic and chopped green chili, sautéing for a minute until fragrant. · 1 min
Simmering the Sauce

Add the tomato paste, diced tomatoes, Southern spices, turmeric, cumin, and salt, then let it simmer over low heat until the tomatoes break down and the sauce thickens. · 5 min
Incorporating the Chicken

Add the shredded chicken and chicken broth, then stir well so the chicken absorbs the sauce, letting it blend together gently over low heat. · 5 min
Serving

Remove the skillet from the heat, transfer the musahhab to a serving dish, and garnish with fresh cilantro and a drizzle of local ghee.

Nutrition / serving

260

cal

protein g

5.5

carbs g

9.5

fat g

Chef's tips

For best results, use freshly boiled chicken poached with cardamom and cinnamon, and be sure to use high-quality local cow ghee to highlight the authentic southern flavor; serve hot with mifa bread or tamees.