Project Description

Emirati dish

Chicken Fareed


  • 1 whole chicken
  • 3 onions
  • 1 spoon, mixed spices
  • 1 spoon turmeric
  • 1 hot green pepper
  • 1 spoon crushed garlic and ginger
  • 1 potato peeled and diced
  • 1 carrot diced
  • 1 eggplant
  • 2 dried lemons
  • 1 green pepper
  • 2 spoons tomato paste
  • 5 cardamom pods
  • Salt and pepper
  • 1 cinnamon stick
  • 4 whole cloves


  • Cut the onions into wedges and fry with dried lemons in a pan after adding 6 spoons of oil.
  • Cut the chicken into 8 pieces.
  • Add jalapeno, garlic, ginger, spices, turmeric, salt, pepper, tomato paste, then the chicken.
  • Stir the chicken constantly for 10-15 minutes.
  • Add cardamom, cinnamon, cloves, cut the vegetables into cubes, add water and bring to a boil.
  • Use reqaq bread (thin bread) or Iranian or Lebanese bread.
  • Cut the bread into shreds and pour the broth over the bread until the bread is soaked with the broth then place the vegetables and chicken on top.
  • If using Iranian of Lebanese bread, put the bread in the broth pot after removing the chicken and stir until totally soaked.
  • It is preferred to leave the bread in the broth over low heat for 15 minutes then serve.