Family Chicken Thareed Bake

A family-style chicken thareed bake with spiced tomato broth, tender vegetables and pieces of flatbread that absorb the savoury juices.

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Traditional thareed is built by ladling stew over thin bread. This oven-finished version keeps the familiar flavours while making it easy to serve to a family from one dish.

Ingredients

• 1.2 kg bone-in chicken pieces
• 5 regag or thin Arabic flatbread (torn into large pieces)
• 1 onion (finely chopped)
• 4 garlic cloves (minced)
• 4 tomatoes (chopped)
• 2 tbsp tomato paste
• 2 potatoes (cut into chunks)
• 2 carrots (cut into chunks)
• 1 courgette (cut into thick pieces)
• 2 tsp baharat
• 0.5 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp black pepper
• 1.5 tsp fine salt (or to taste)
• 1.2 litres water or chicken stock
• 2 tbsp neutral oil
• 3 tbsp fresh coriander (chopped)

Step-by-step method

1. Heat the oil in a large casserole over medium-high heat. Season the chicken lightly and brown it in batches for 6–8 minutes, then transfer to a plate.
2. Reduce the heat to medium. Cook the onion for 5 minutes, then add the garlic, baharat, turmeric, cumin and coriander and stir for 30 seconds.
3. Add the tomatoes and tomato paste and cook for 5–6 minutes until the tomatoes soften into a thick sauce.
4. Return the chicken to the pot and pour in the stock. Bring to a boil, then reduce to a simmer, cover and cook for 25 minutes.
5. Add the potatoes and carrots and cook for 15 minutes, then add the courgette and cook for another 8–10 minutes until the chicken is cooked through and the vegetables are tender.
6. Heat the oven to 200°C conventional or 180°C fan. Arrange the torn flatbread in a deep baking dish and ladle over enough hot broth to moisten it thoroughly without turning it into soup.
7. Arrange the chicken and vegetables over the bread and spoon over another 2–3 ladles of broth. Bake uncovered for 10–12 minutes so the top edges of bread crisp slightly while the lower layer absorbs the sauce.
8. Rest for 5 minutes, scatter with fresh coriander and serve with extra broth on the side for anyone who prefers a softer thareed.