- 1 whole chicken, cut into medium pieces
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 1 tablespoon tomato paste
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon black pepper
- Salt to taste
- 3 tablespoons vegetable oil
- 2 cups water or chicken broth
- Fresh parsley for garnish
Heat oil in a large pot over medium heat, then add chopped onions and sauté until golden. Stir in garlic, cooking briefly until fragrant and softened.
Add chicken pieces to the pot, browning them evenly on all sides. This step helps develop deeper flavor and seals moisture inside each tender chicken piece.
Mix in turmeric, cumin, paprika, black pepper, and salt. Coat the chicken thoroughly with spices, allowing the aromas to bloom and enhance the dish’s overall richness beautifully.
Add diced tomatoes and tomato paste, stirring until everything blends smoothly. Cook several minutes until tomatoes soften, creating a flavorful base that thickens into a rich sauce.
Pour in water or broth, ensuring chicken is mostly submerged. Reduce heat, cover pot, and simmer gently until chicken becomes tender and sauce thickens into savory perfection.
Taste and adjust seasoning if needed. Serve chicken shahat hot, garnished with fresh parsley. Pair with rice, flatbread, or couscous for a comforting, satisfying meal.