Murgh Shorwa ma Nan (Hearty Afghan Chicken Stew with Flatbread and Rice)

A deeply flavorful, slow-cooked chicken stew simmered with warm spices, onions, and tomatoes until fall-off-the-bone tender. Served with fragrant basmati rice and fresh, chewy Afghan naan for a comforting, complete meal.

• Prep: 40 min
• Cook: 2 hr 30 min
• Total: 3 hr 10 min
• Servings: 7
• Cuisine: Afghan
• Difficulty: Hard
• Cost: $2.61/serving

Dietary

• Nut-Free
• Dairy-Free
• High-Protein
• Low-Fat

Tags

• comfort food
• savory
• rich
• classic
• slow cooker
• steam

Ingredients

• 3 pound chicken pieces (bone-in, skin-on)
• 1.5 teaspoon salt (divided)
• 1 teaspoon black pepper
• 0.25 cup vegetable oil
• 2 yellow onions (large, thinly sliced)
• 5 clove garlic (minced)
• 2 piece fresh ginger (grated)
• 1 tablespoon ground cumin
• 1 teaspoon turmeric powder
• 0.5 teaspoon cayenne pepper
• 1 can tomato sauce
• 4 cup chicken broth
• 2 potatoes (large, peeled and cut into 1-inch chunks)
• 2 Roma tomatoes (diced)
• 0.5 cup fresh cilantro (chopped, for garnish)
• 3 cup basmati rice (rinsed thoroughly)
• 5 piece Afghan Naan (or similar flatbread)

Instructions

1. Pat chicken pieces dry and season generously with 1 teaspoon salt and black pepper.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown chicken pieces in batches until golden brown on all sides, about 5-7 minutes per batch. Remove chicken and set aside.
3. Add sliced yellow onions to the same pot, reducing heat to medium. Cook, stirring occasionally, until deeply caramelized and golden brown, about 15-20 minutes. This step is crucial for depth of flavor.
4. Stir in minced garlic and grated fresh ginger. Cook for 1 minute until fragrant. Add ground cumin, turmeric powder, and cayenne pepper (if using). Cook for another minute, stirring constantly.
5. Stir in tomato sauce and chicken broth. Bring to a simmer. Return the browned chicken pieces to the pot. Add the remaining 1/2 teaspoon salt. Cover, reduce heat to low, and simmer for 1 hour.
6. After 1 hour, add the potato chunks and diced Roma tomatoes to the stew. Continue to simmer, covered, for another 30-40 minutes, or until chicken is falling off the bone and potatoes are tender. Adjust seasoning if needed.
7. While the stew simmers, prepare the basmati rice. Rinse basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 4 1/2 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes, or until water is absorbed and rice is tender.
8. Warm the Afghan Naan in the oven or on a dry skillet until soft and pliable.
9. To serve, ladle the Murgh Shorwa into bowls. Garnish with fresh cilantro, if desired. Serve immediately with warm basmati rice and Afghan Naan on the side for scooping up the rich stew.

Notes

This shorwa benefits greatly from a long, slow simmer, so don't rush the cooking process. The deep caramelization of the onions is key to its rich flavor. Leftovers are excellent and often taste even better the next day as the flavors continue to meld. Freeze portions for quick, comforting meals.

Nutrition (per serving)

• Calories: 688
• Protein: 44.9 g
• Carbohydrates: 90.9 g
• Fat: 12.9 g
• Fiber: 4.4 g
• Sodium: 1846 mg
• Saturated Fat: 1.9 g
• Sugar: 8.3 g