2 Ltrs chicken stock OR 4 chicken stock cubes dissolved in hot water.
4 bay leaves
Arab 7 spice (Bhar)
2-3 lemons juiced
Salt (to taste)
2 Tbsp plain flour
Clean & prepare chickens per usual. Cut the chicken breast into strips.
Coat chickens with Arab 7 spice & salt.
In a large pot heat a little oil, place chicken in batches and keep turning till outside is a little golden- try to not completely cook the chicken so they don’t become dry. Remove chickens once golden and place into a tray lined with paper towels.
Repeat these steps until chicken is all done.
In the same pot add the flour and stir with the existing oil until it changes colour to a yellow/reddish colour. Once this occurs add your stock, bayleaves & chicken.
Also add the lemon juice and a little more salt.
Allow to simmer on low for approx 2hrs to result in the delicious chicken to fall of the bone. You can cook until chicken is completely cooked through.
Keep tasting the broth ensuring the flavours are to your desired preference.
Serve with egg noodle rice- squeezelemon ontop and indulge!