Emirati‑Style Stewed & Shredded Chicken

Craving a flavor that travels from the gulf straight to your table? This hearty Emirati chicken is slow‑cooked, tenderly shredded, and smothered in a rich tomato‑horseradish sauce that’s both sweet and smoky. Serve it over rice, in a warm flatbread, or with a crisp salad—any way you like, the taste is unmistakably home.

• Chicken breast or thighs: 3 lb 5 oz (about 1.5 kg)
• Salt: 1 Tbsp
• Black pepper: 1 tsp
• Cumin: 1 tsp
• Paprika (sweet or smoked): 1 tsp
• Vegetable oil: 2 Tbsp (or olive oil)
• Chicken broth or water: 1 cup
• Tomatoes, crushed or canned: 2 cups (smooth)
• Onion, finely chopped: 1 cup
• Bell pepper, chopped: ½ cup (any color)
• Garlic, minced: 3 cloves
• Tomato paste: 2 Tbsp
• Balsamic vinegar: 1 Tbsp (optional)
• Sugar: ½ tsp (balances acidity)
• Black pepper, to taste: ½ tsp
• Cumin, to taste: ½ tsp
• Olive oil for sauce: 2 Tbsp
• Fresh herbs or microgreens, for garnish: a handful

1. Season the chicken with salt, pepper, cumin, and paprika.
2. Sear the seasoned chicken in the oil in a large pot until a golden crust forms on all sides.
3. Add the broth, cover, and let the chicken cook over low heat for 3–4 hours (or bake at 320 °F for the same time) until it’s fork‑tender.
4. Shred the cooked chicken with two forks, letting it rest a moment before breaking it into delicate pieces.
5. Heat the olive oil in a skillet; sauté the onion until translucent.
6. Stir in the garlic and bell pepper, cooking until fragrant.
7. Pour in the tomatoes, tomato paste, balsamic vinegar, sugar, cumin, and black pepper; simmer for 10–15 minutes until the sauce thickens.
8. Serve by laying the sauce on the plate, topping with the shredded chicken, and garnishing with fresh herbs.

Nutrition (per serving, approximate): Calories 425 | Protein 26 g | Fat 25 g | Carbs 14 g | Fiber 3 g