Emirati
Chicken Saloona
This Emirati saloona is a comforting chicken and vegetable stew scented with bezar, loomi, tomato, and fresh coriander. It is traditionally simmered until the broth turns warmly spiced and is served with plain basmati rice.
Ingredients
- Bone-in chicken pieces, skin removed450g
- Vegetable oil or ghee1 tbsp
- Yellow onion, finely chopped1 medium
- Garlic, minced3 cloves
- Fresh ginger, minced1 tsp
- Green chili, slit lengthwise1
- Ripe tomatoes, finely chopped2 medium
- Tomato paste1 tbsp
- Emirati bezar spice blend1 1/2 tsp
- Ground turmeric1/2 tsp
- Ground coriander1/2 tsp
- Black lime, pierced1 small loomi
- Potato, peeled and cut into chunks1 medium
- Carrot, cut into chunks1 medium
- Zucchini or courgette, cut into thick half-moons1 small
- Water or light chicken stock2 1/2 cups
- Salt3/4 tsp, or to taste
- Fresh coriander, chopped2 tbsp
- Cooked basmati rice, for serving2 cups
Method
- Heat the oil or ghee in a heavy pot over medium heat, then add the onion and cook until soft and lightly golden.
- Add the garlic, ginger, and slit green chili, and stir for 1 minute until fragrant.
- Add the chicken pieces and brown them lightly on all sides.
- Stir in the chopped tomatoes, tomato paste, bezar, turmeric, ground coriander, and salt, and cook until the tomatoes soften into a thick masala.
- Add the pierced loomi and pour in the water or light chicken stock.
- Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes.
- Add the potato and carrot, cover again, and simmer for 12 minutes.
- Add the zucchini and continue simmering uncovered for 8 to 10 minutes, until the chicken is tender and the vegetables are cooked but not collapsing.
- Taste the broth and adjust the salt, then stir in the fresh coriander.
- Rest the saloona for 5 minutes before serving it hot with cooked basmati rice.
Common questions
Can I substitute the Emirati bezar spice blend if I don't have it?
Yes. Use a mix of 1 teaspoon ground coriander, 1/2 teaspoon cumin, 1/2 teaspoon black pepper, 1/4 teaspoon turmeric, a pinch of cinnamon, and a little cardamom. It won’t be identical, but it gives a warm, close flavor.
How long should Chicken Saloona simmer so the chicken is tender but not dry?
After adding the stock, simmer covered for about 20 minutes, then add the potatoes and carrots for 12 minutes. Finish uncovered 8 to 10 minutes. Bone-in chicken stays juicy, but don’t overcook once the vegetables are tender.
What are the most common mistakes when making saloona?
The biggest mistakes are browning the onions too fast, skipping the tomato cooking stage, and boiling hard after adding the chicken. Keep the masala cooked until thick, then simmer gently so the broth stays balanced and the chicken stays tender.
How should I store and reheat leftover Chicken Saloona?
Cool it quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove over low heat with a splash of water or stock. The flavors often improve overnight, but add fresh coriander only after reheating.
What should I serve with Chicken Saloona besides basmati rice?
Basmati rice is traditional, but it also works with chapati, khameer bread, or plain flatbread for soaking up the broth. Serve with extra lemon wedges, a simple cucumber salad, or pickles if you want something bright on the side.