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Loading...Margoogat is a beloved Emirati home-style stew in which torn pieces of thin flatbread are simmered directly in a spiced tomato and chicken broth until soft and silky. The bread soaks up the fragrant juices infused with dried lime, turmeric, and cumin, creating a thick, comforting one-pot meal that is traditionally ladled into a shared dish at family gatherings.
Prep Time20 mins
Cook Time55 mins
Total Time75 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 22 gFat
- 5 gSaturated Fat
- 58 gCarbs
- 7 gFiber
- 9 gSugar
- 38 gProtein
- 780 mgSodium
- 920 mgPotassium
- 135 mgCalcium
- 5.2 mgIron
- 26 mgVitamin C
- 115 mcgVitamin A
Ingredients
For the stew base
- 4 bone-in chicken thighs, skin removed (about 1.4 lb / 640 g)
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1 whole dried lime (loomi), pierced with a knife
- 2 teaspoons fine sea salt, plus more to taste
For the sauce and vegetables
- 4 ripe Roma tomatoes, finely chopped (about 2 cups)
- 2 tablespoons tomato paste
- 1 small zucchini, diced (about 1 cup)
- 1 medium carrot, peeled and diced (about 3/4 cup)
- 1 small potato, peeled and diced (about 3/4 cup)
- 4 cups hot water or low-sodium chicken broth
For the flatbread and garnish
- 4 thin Emirati flatbreads (khubz regag) or thin whole-wheat flatbreads, torn into 1-inch pieces (about 4 cups)
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
Directions
- Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion and cook for 6 to 7 minutes, stirring often, until soft and translucent.
- Stir in the garlic, ginger, turmeric, cumin, coriander, cinnamon, and black pepper and cook for 1 minute until fragrant, taking care not to brown the spices.
- Add the chicken thighs, chopped tomatoes, tomato paste, dried lime, salt, and hot water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 30 minutes, skimming any foam from the surface.
- Add the zucchini, carrot, and potato, re-cover, and continue to simmer for 12 to 15 minutes more until the chicken is falling off the bone and the vegetables are fork-tender.
- Carefully lift out the chicken thighs, remove the meat from the bones, and shred it into bite-size pieces. Return the meat to the pot and discard the bones and the dried lime.
- Scatter the torn flatbread pieces evenly over the surface of the stew, press them down gently so they are submerged, and simmer uncovered for 5 to 7 minutes, stirring occasionally, until the bread has softened and thickened the stew into a hearty, porridge-like consistency.
- Taste and adjust the salt, then stir in most of the cilantro and parsley. Let the stew rest off the heat for 3 to 4 minutes so the bread can absorb the remaining liquid.
- Ladle the margoogat into shallow bowls, top with the remaining herbs, and serve immediately with lemon wedges on the side.
Cook’s Notes
- Authentic Emirati margoogat relies on thin unleavened flatbread (khubz regag); if unavailable, thin whole-wheat tortillas or day-old pita work nicely as substitutes.
- Pierce the dried lime (loomi) well before adding it; if you cannot find loomis, substitute with 2 tablespoons of fresh lemon juice added at the end for a brighter finish.
- For a deeper color and slightly tangier flavor, stir 1 teaspoon of date molasses or pomegranate molasses into the stew along with the broth.
- The stew should be thick and spoonable, not soupy; add the bread gradually, since older or denser breads absorb more liquid than fresh ones.
- Leftovers keep in the refrigerator for up to 3 days; add a splash of broth when reheating, as the flatbread will continue to thicken the stew as it sits.
