Trida

Savor the warmth of this hearty Middle Eastern dish, where tender chicken melds with nutty semolina and aromatic spices like cumin and turmeric. Ideal for a comforting weeknight dinner that brings family together.

• 500 grams chicken
• 2 cups semolina
• 1 large onion
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 4 cups water
• salt to taste salt

Method

1. 1

   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.

2. 2

   Add the chicken pieces to the pot and brown them on all sides, about 10 minutes.

3. 3

   Stir in the cumin, turmeric, and salt. Mix well to coat the chicken in the spices.

4. 4

   Pour in the water, bring to a boil, then reduce the heat and let simmer for about 30 minutes until the chicken is cooked through.

5. 5

   While the chicken cooks, prepare the semolina. In a large bowl, gradually mix the semolina with water to form a soft dough. Let it rest for 10 minutes.

6. 6

   After the chicken is done, remove it from the pot, and strain the sauce to serve separately. Meanwhile, steam the semolina dough in a couscous steamer or a sieve over boiling water for about 15-20 minutes.

7. 7

   Once the semolina is steamed and fluffy, serve it on a large plate topped with the chicken, and pour the sauce over the top.

8. 8

   Garnish with fresh herbs if desired and enjoy your traditional Trida!