Kuwaiti Gabout (Chicken)

Method

1. 1

   8 min

   Begin by heating the vegetable oil or ghee in a large, heavy-bottomed pot over medium-high heat. Add the chicken thighs and brown them deeply on all sides, which should take about 8 minutes. Once beautifully seared, remove the chicken from the pot and set it aside.

2. 2

   5 min

   In the same pot, add the sliced onions and sauté them until they turn soft and golden. Then, stir in the minced garlic and cook for another minute until fragrant. Next, add the diced tomatoes and tomato paste, cooking for about 5 minutes until the tomatoes soften and the paste deepens in color.

3. 3

   Now, it's time to infuse the flavors! Add the Kuwaiti spice blend, ground turmeric, salt, black pepper, and the pierced dried black limes to the pot. Stir everything together well, allowing the spices to toast for a moment.

4. 4

   45 min

   Return the browned chicken thighs to the pot. Pour in the 8 cups of water and bring the mixture to a rolling boil. Once boiling, skim off any foam that rises to the surface, then reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes, or until the chicken is cooked through and tender.

5. 5

   20 min

   After the chicken has cooked, add the peeled and quartered potatoes and the drained chickpeas to the stew. Continue to simmer, covered, for another 20 minutes, or until the potatoes are perfectly tender.

6. 6

   Ladle the hot Gabout generously into deep serving bowls. Garnish with a sprinkle of fresh chopped cilantro and serve immediately with Kuwaiti khubz (bread) for dipping, alongside fresh lemon wedges for an extra zest.