Saloona | Saudi Chicken Stew with Vegetables and Dried Lime

Finely chop the onion, crush the garlic, and grate the ginger and tomato. Peel the potatoes and carrots and cut them into 3 cm pieces; cut the zucchini into large 3 cm cubes. Pierce each dried lime in two or three places with the tip of a knife.

Heat the oil in a large pot over medium-high heat. Working in two batches, brown the chicken pieces for 4 minutes on each side, then transfer them to a plate. Do not crowd the pot; crowded chicken will release its juices and steam instead of browning.

Cook the onion in the same oil for 7 minutes, until the edges begin to brown. Add the garlic and ginger and cook for 1 minute. Add the cumin, ground coriander, turmeric, cinnamon, cardamom, and black pepper and stir for 1 minute, until fragrant. Add the tomato paste and cook for 1 more minute.

Add the grated tomato and cook for 4 minutes, until its liquid is reduced by half. Return the chicken to the pot and add the dried limes, hot water, and salt. Bring to a boil.

Reduce the heat, cover the pot, and cook for 20 minutes; the liquid should simmer gently.

Add the potatoes and carrots and cook for 10 minutes, then add the zucchini and cook for another 12–15 minutes, until a knife slips easily into the potatoes. Insert a thermometer into the thickest thigh piece without touching the bone; do not turn off the heat until it reaches 74°C / 165°F. Press the dried limes one time with the back of a spoon to release their juice, then remove them.

Taste and adjust the salt, sprinkle with chopped cilantro, and serve hot with rice.