Margooga Emiratiya (Dubai Spiced Vegetable & Chicken Braise with Simmered Dough Ribbons) – Authentic United Arab Emirates Recipe
Rich, tomato-and-bzar spiced vegetable braise with silky ribbons of dough simmered right in the pot.
- Country of Origin
- 🇦🇪 United Arab Emirates (Middle East, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Golden chicken thighs (or mushrooms), Eggplant, Zucchini, Emirati bzar spice, Dried black lime
Ingredients for Margooga Emiratiya (Dubai Spiced Vegetable & Chicken Braise with Simmered Dough Ribbons) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden chicken thighs (or mushrooms), prepped into bite-sized pieces
- 1.5 cups eggplant, washed and trimmed
- 1 cup zucchini
- 1 medium onion and 3 cloves garlic, finely minced with Emirati bzar spice
- 1.5 tbsp traditional United Arab Emirates seasoning (dried black lime, turmeric, ginger, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown golden chicken thighs (or mushrooms) for 5 minutes.
- Add minced onion, garlic, Emirati bzar spice, and dried black lime, turmeric, ginger, garlic, stirring for 2 minutes until deeply aromatic.
- Add eggplant and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in zucchini right before serving warm.