Bahraini Margoog Chicken and Flatbread Stew

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Margoog is a beloved Bahraini home-style stew built from layers of thin flatbread soaked in a tangy tomato broth with tender chicken and vegetables. The bread breaks down into soft, ribbon-like strands that thicken the pot into a hearty, spoonable dish. It is comfort food in the Gulf, served family-style with lemon wedges and fresh herbs.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 14 gFat
• 3.5 gSaturated Fat
• 52 gCarbs
• 7 gFiber
• 8 gSugar
• 38 gProtein
• 780 mgSodium
• 920 mgPotassium
• 110 mgCalcium
• 5.5 mgIron
• 28 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the chicken and broth

• 1.5 kg (3.3 lb) bone-in chicken thighs and drumsticks, skin removed
• 2 medium yellow onions, quartered
• 1 large tomato, halved
• 2 dried black limes (loomi), pierced with a knife
• 1 cinnamon stick
• 2 whole cloves
• 6 cups (1.5 L) water
• 1.5 tsp salt, plus more to taste

For the vegetable base

• 3 medium tomatoes, finely chopped
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 medium zucchini, diced into 1 cm cubes
• 1 medium potato, peeled and diced into 1 cm cubes
• 1 small eggplant, diced into 1 cm cubes
• 1 green bell pepper, diced
• 2 tbsp tomato paste

For the spice blend

• 2 tsp ground turmeric
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp freshly ground black pepper
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves

For the flatbread layer

• 6 large thin Bahraini flatbreads (regaag or khubz regaag), or substitute with thin whole-wheat tortillas
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley

For serving

• 2 lemons, cut into wedges
• 2 green chilies, sliced
• Extra chopped cilantro for garnish

Directions

1. Place the chicken, quartered onions, halved tomato, dried limes, cinnamon stick, cloves, water, and salt in a large heavy pot. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 30 minutes, skimming any foam, until the chicken is very tender and pulls easily from the bone.
2. Carefully remove the chicken pieces and set aside. Strain the broth through a fine sieve into a large bowl, discarding the solids, and return the strained broth to the pot. Shred the chicken meat into bite-sized pieces and discard the bones; cover and reserve.
3. In the same pot, combine the chopped tomatoes, diced onion, garlic, zucchini, potato, eggplant, bell pepper, and tomato paste. Stir in the turmeric, cumin, coriander, black pepper, cardamom, and ground cloves. Pour in 4 cups of the reserved chicken broth (save the rest for thinning) and bring to a boil.
4. Reduce heat and simmer uncovered for 20 minutes, until the vegetables are fork-tender and the broth has a rich, tangy aroma. Season with additional salt to taste.
5. Tear the flatbreads by hand into rough 5 cm strips and stir them into the simmering stew along with the fresh cilantro and parsley. Cook gently for 5 minutes, allowing the bread to soften and absorb the broth without falling apart completely.
6. Return the shredded chicken to the pot and stir to combine. If the stew looks too thick, loosen with the reserved chicken broth; if too thin, simmer 2 to 3 minutes more until spoonable.
7. Cover and let the margoog rest off the heat for 5 minutes so the flavors settle. Taste and adjust salt or lemon.
8. Ladle into deep bowls, making sure each serving has a good balance of bread, chicken, and vegetables. Garnish with extra cilantro.
9. Serve hot with lemon wedges and sliced green chilies on the side for squeezing over individual portions. Pair with plain yogurt and a small cucumber salad for a complete Bahraini meal.

Cook’s Notes

• Authentic Bahraini regaag is very thin, almost like a crepe; if using tortillas, warm them briefly so they tear cleanly and absorb broth evenly without turning gummy.
• Dried black limes (loomi) give the broth its signature tangy depth; do not skip them. If unavailable, substitute with 2 tablespoons of fresh lemon juice added at the end.
• For a richer stew, brown the chicken pieces in a little ghee before adding them to the broth.
• Margoog thickens as it sits, so always keep extra warm broth on hand to loosen leftovers when reheating the next day.
• Traditionally margoog is eaten with the right hand, scooping the stew with bread; provide extra flatbread on the table for soaking up the flavorful sauce.

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