Lebanese Chicken Stew
From sas 15 years ago
- 60 minutes to make
- Serves 8
Forgot I had this recipe. Jim reminded me how much I love Mediterranean foods. So easy and refreshing. Love it over rice.
Ingredients
- 2 lbs.+ boneless skinless chicken thigh shopping list
- salt and pepper shopping list
- flour, for dusting shopping list
- olive oil-Extra Virgin and be generous shopping list
- 1 leek, white part only, finely sliced shopping list
- 2 garlic clove, crushed shopping list
- 1 tablespoon fresh ginger, grated shopping list
- 2 red onion, peeled and quartered shopping list
- 1/2 teaspoon saffron threads shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground ginger shopping list
- 2 cups chicken stock shopping list
- 1 tomato, seeded and diced shopping list
- 1 tablespoon dates, seeded and diced shopping list
- 1 lemon juice shopping list
How to make it
- Dust chicken fillets in seasoned flour to coat.Heat olive oil in stew pot and brown chicken in batches, set aside. Add a little more oil and gently fry the leek, garlic, ginger and onions until softened, 5-8 minutes.Add spices and stock, cover the pan and simmer for 20 minutes or so, until the mixture has turned a beautiful saffron yellow.Return the chicken to the pot along with the tomato and dates and simmer for a further 30-40 minutes until chicken is meltingly tender! Squeeze in the lemon juice. Serve with any pilaf and plenty of yogurt.
The Rating
Reviewed by 4 people-
Such fragrant cuisine - this is the perfect example!
elgab89
in Toronto loved it
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" It was excellent "