Lebanese Chicken Stew
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied and makes great leftovers. Serve with Brown Rice.
Serve with Brown Rice
Ingredients
| 2 tsp. Olive oil |
| 2 Cloves Garlic, raw (minced) |
| 1 Tbsp. Ginger root, raw (minced) |
| 1 large (about 16 ounces) Leeks (thinly sliced; white and green parts separated) |
| 16 ounces Boneless, skinless chicken thighs (cut into 1/2 inch cubes) |
| 4 Tbsp. Chickpea flour (or white flour) |
| 2 cups No salt added vegetable stock |
| 1 cup Water |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 tsp. Saffron |
| 1/2 tsp. Ground cinnamon |
| 1/2 tsp. Dried mint |
| 1 tsp. Paprika |
| 1 tsp. Ground coriander |
| 1 15-ounce can No salt added diced tomatoes |
| 1/8 cup Dried apricots (about 4 dried apricots, diced) |
Instructions
Place the olive oil in a dutch oven or large pot over medium high heat.
Add the garlic and ginger and cook for about one minute. Stir frequently.
Add the green part of the leek and cook for about two minutes. Stir frequently.
Add the white part of the leek and cook for about two minutes. Stir frequently.
Add the chicken and cook until browned on all sides (about minutes). Stir frequently.
Add the garbanzo flour and stir until blended into the chicken and veggies with no lumps.
Add the vegetable stock, water, salt, pepper, saffron, cinnamon, peppermint, paprika, coriander, tomatoes and apricots.
Stir well and cover.
Place the pot in the oven and cook for 60 minutes. Stir about every 15 minutes.
Serve over brown rice.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Slow cooked chicken stews are best made with boneless, skinless chicken thighs. A lot of recipes call for chicken breasts and that is a carry-over from when doctors and nutritionists thought that a low fat diet was smart. While consuming less fat can be good and fat is calorie dense there is not a lot more fat in the chicken thighs vs. the chicken breasts. There is, however, tons more flavor and the slow cooked chicken thighs are perfect for stews.
This is a lovely, soft and seemingly unassuming stew. As with most Middle Eastern food the flavors are complex and rich. The combination of saffron, cinnamon, chicken and mint is sweet, savory and spicy. Perfect for a cold fall or winter night.