Chicken and Chickpea Tashrib

Pat dry 800 g chicken, cut into serving pieces. Chop the onion, mince the garlic, peel and cut the potatoes into large chunks, and finely chop the tomatoes.

Heat 3 tbsp oil in a heavy-bottomed pot over medium-high heat. Brown the chicken in batches on all sides until golden, then transfer to a plate.

In the same pot, sauté the onion for 3–4 minutes until softened, add the garlic, coriander, cumin and turmeric, and cook for 1 minute to bloom the spices.

Add the tomatoes and cook for 3–4 minutes until they start to break down. Return the chicken to the pot, pour in 500 ml water or chicken stock, and add the potatoes, chickpeas and dried lime.

Bring to a boil, season with salt and pepper to taste. Cover with a lid and simmer over low heat for 30–40 minutes, until the chicken and potatoes are tender and the broth is rich.

Tear the flatbread into large pieces and arrange them in 5 deep bowls or on a large sharing platter.

Immediately ladle the hot broth over the bread, top with the chicken, potatoes and chickpeas, and serve the tashrib hot.