Chicken Galaba or Qalaba is an quick and healthy dish which is kind of a cross between a stew and a stir-fry. If you want to make the dry version, the trick is to slice the vegetables, (especially the potatoes) very thin so they cook fast. You can also vary the amount and kind of vegetables that you use and also the kind of meat.
1. First cook the chicken (in oil or water) until it turns white. It doesn’t have to be fully cooked through. Then remove and slice into thin strips.
2. Then cook the onions in oil on medium heat until they turn slightly brown. Then add the potatoes and garlic and cook until the potatoes are about half way cooked, about 10 minutes or so. This will take longer if they are bigger pieces.
1. Add in the rest of the vegetables, spices, chicken, and bouillon (plus a bit of extra water if it starts to stick to the pan) and cook all together until the vegetables are soft and the chicken is cooked through. This took about 10-15 minutes. If you like, you can also cook the vegetables longer to make a stew with a broth by adding water. It’s really a matter of preference.
2. Serve with bread or rice.