Chicken Salona

An Emirati-style chicken salona with tender chicken and vegetables simmered in a warmly spiced tomato broth.

Jump to ingredients | Jump to method

Salona is the kind of everyday Gulf stew that rewards gentle simmering rather than complicated technique. This version keeps the spice warm and balanced so the vegetables and chicken remain the focus.

Ingredients

• 1.2 kg bone-in chicken pieces (skin removed if preferred)
• 1 onion (finely chopped)
• 4 garlic cloves (crushed)
• 15 g fresh ginger (grated)
• 3 tomatoes (chopped)
• 2 tbsp tomato paste
• 2 potatoes (cut into large chunks)
• 2 carrots (cut into thick pieces)
• 1 courgette (cut into thick half-moons)
• 150 g green beans (trimmed)
• 2 dried lime loomi (pierced several times)
• 0.5 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp ground cinnamon
• 0.5 tsp black pepper
• 2 tbsp neutral oil
• 1.2 litres hot water or chicken stock
• 1.5 tsp salt (or to taste)
• 3 tbsp fresh coriander (chopped for serving)

Step-by-step method

1. Pat the chicken dry and season lightly with salt and black pepper. Heat the oil in a large heavy pot over medium-high heat and brown the chicken in batches for 3–4 minutes per side. It does not need to cook through yet. Transfer to a plate.
2. Reduce the heat to medium and add the onion. Cook for 5–6 minutes until soft, then add the garlic and ginger and stir for 30 seconds.
3. Add the chopped tomatoes and tomato paste. Cook for 5 minutes, stirring often, until the tomatoes soften and the mixture becomes thick and glossy.
4. Stir in the turmeric, cumin, coriander and cinnamon for 20 seconds, then return the chicken to the pot and turn the pieces in the spiced tomato base.
5. Add the potatoes, carrots and pierced dried limes. Pour in enough hot water or stock to mostly cover the chicken, bring to a boil, then reduce to a gentle simmer.
6. Cover loosely and simmer for 25 minutes. Add the courgette and green beans and continue simmering for another 12–15 minutes until the chicken is cooked through and the vegetables are tender without falling apart.
7. Taste the broth and adjust salt and pepper. If the stew seems thin, simmer uncovered for 5–10 minutes; if it is too thick, add a splash of hot water.
8. Remove the dried limes before serving if you prefer a gentler bitterness. Finish with fresh coriander and serve the salona with plain rice or khameer bread.