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Free for a limited timeHealthy Chicken Margoog With Wholewheat Dough
Margoog is a Najdi winter dish: a vegetable and meat stew with thin dough sheets cooked in the broth. We use wholewheat flour, chicken and lots of veg — courgette, pumpkin, carrot and eggplant.
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What makes it healthier
- Wholewheat instead of white flour
- More veg than dough
- Chicken instead of fatty meat
Vegetable Margoog
30 minPrep
45 minCook
6Servings
420kcal
Ingredients
- 2 cups wholewheat flour
- 700 g skinless chicken
- 2 courgettes, 2 carrots, a wedge of pumpkin
- 1 eggplant
- 3 tomatoes + 1 tbsp paste
- 1 onion
- Margoog spices (cumin, turmeric, dried lime, black pepper)
- 1 tbsp oil
Method
- Knead the flour with water and salt, rest 15 minutes, roll thin and cut squares.
- Brown onion and chicken with spices; add tomatoes and 8 cups water for 20 minutes.
- Add the firm veg for 10 minutes, then the courgette.
- Drop the dough into the stew, stir and simmer 15 minutes until cooked.
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Tip
Dust the squares with flour before adding so they don't stick together.
Margoog, qursan and matazeez
Three similar Najdi dishes: margoog has thin dough cooked in the stew, matazeez uses thicker dough pieces, and qursan is thin bread torn into the broth.
Frequently asked questions
Can I use lamb?
Yes — lean lamb, adding about an hour of cooking.
How many calories?
About 420 kcal per serving.
Can I make the dough ahead?
Yes — roll, cut and freeze between baking paper.
⚠️ For general education only. If you have a health condition or allergy, consult your doctor.