Middle Eastern Recipes > Poultry > Maru we-llham >
Maru we-llham
Mauritanian chicken in mustard sauce
6 TBS vegetable oil or clarified butter (ghee)
2 C chicken breast meat, cubed
2 TBS prepared mustard
1 onion, chopped
1 garlic clove, minced
Salt & black pepper to taste
1 head cabbage, quartered
1 carrot, peeled & chopped
1 eggplant, washed & cubed
2 C white rice
Heat vegetable oil or clarified butter in a large skillet; add cubed chicken and cook until browned on all sides. Add the mustard, onion, garlic, salt and black pepper; cook for about five minutes. Add four to five cups water; bring to a simmer and stir in cabbage, carrot and eggplant. Simmer for about one hour. Transfer vegetables to a bowl; set aside. Add rice to skillet; cover and simmer for about thirty minutes or until rice is tender and liquid has absorbed. Place chicken and rice mixture in a serving dish and garnish with vegetables. Serve.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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