Chicken Thareed

Chicken Thareed - Bedouin

Thareed is a popular Bedouin stew mixed with regag bread. This dish can be prepared with chicken, lamb or fish.


  • 1 kg of chopped chicken (80% boiled)
  • 1 big chopped potato
  • 2 chopped zucchinis
  • 1 chopped carrot
  • 1 chopped sweet green pepper
  • 1 eggplant
  • 3 chopped tomatoes
  • 2 to 3 finely chopped onions
  • 3 crushed garlic cloves
  • 2 to 3 tablespoons of tomato paste
  • 2 Loumi (dried lime)
  • Salt
  • 1/2 teaspoon of each of cumin, coriander, cinnamon, black pepper and cardamom powder
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of Emirati fish spices (to enhance the flavour)
  • 1/2 cup of chopped coriander
  • 2 tablespoons of chopped parsley
  • 1 to 2 green chilli peppers (optional)
  • 3 tablespoons of ghee
  • 1 to 1 1/2 litres of hot water


  1. Fry the onions in a pot and add in the crushed garlic and loumi.
  2. Add the boiled meat to the pot, mix well and then add the spices and salt.
  3. Keep adding in ingredients, such as the tomato paste and some water.
  4. Cover the pot for two minutes until you can smell the aroma of the spices and meat.
  5. Add the chopped vegetables to the meat and spices and mix well.
  6. Add the remaining amount of water to the pot, cover it and leave it to boil until the meat and vegetables are cooked.
  7. Serve with regag bread and laban (natural Arabic yogurt).


For more recipes like this, download our free Bedouin Cuisine Cookbook or try some authentic Emirati cuisine on the Al Marmoom Bedouin Experience.