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Chicken saloona
Also known as صالونة · salona · chicken salona · saloona dajaj
A loose, homey stew of chicken and whatever vegetables the kitchen holds, thinned with tomato. Gently spiced, broth meant for rice.
Typical serving
420 kcal
usually 330–530 kcal
 Protein | 32 g |
|---|---|
 Carbs | 37 g |
 Fat | 16 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 250gchicken thighs, boneless
- 80gbasmati rice
- 300gmixed vegetables — courgette, carrot, green beans — whatever is in the drawer
- 1onion
- 2tomatoes
- 1 tbsptomato purée
- 2 tspghee or oil
- 2 tspbaharat and turmeric
- 1dried lime
Method
6 steps
chop · 8mChicken into big pieces, vegetables into chunks of one size so they finish together, onion diced.
fry · 8mOnion in the oil until soft, spices for a minute, then the chicken turned through until it loses its raw colour.
simmer · 25m walk awayTomatoes, purée, the pierced dried lime and water to cover, lid ajar. Cook until the chicken is done through, with no pink left in the thickest piece.
boil · 12m walk awayRice on alongside: rinsed, twice its volume of water, lid, lowest heat.
fold · 3mHard vegetables in for the last fifteen minutes, soft ones for the last eight. Added all at once, half of it turns to mush.
finish · 2mSalt at the end and check it is loose enough to run off a spoon. Saloona is a broth with things in it, not a thick stew.
Worth knowing
Saloona is the Gulf’s weeknight default rather than a restaurant dish — the shape changes house to house and nobody writes it down.
A broth-based stew carries its vegetables with less oil than a fried preparation of the same ingredients.
More from the Middle Eastern kitchen
Closest in calories
Browse macros for every Middle Eastern dish Foodakl can log: Middle Eastern · Turkish · Gulf · Levantine · Persian
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