Lebanese Chicken Stew

Name: Lebanese Chicken Stew
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 1 kg boneless skinless chicken thighs; salt and pepper; plain flour; olive oil; 1 leek; 2 garlic cloves; 1 tbsp fresh ginger; 2 red onions; 0.5 tsp saffron thread; 0.5 tsp ground cinnamon; 0.5 tsp ground ginger; 500 ml chicken stock; 1 tomatoes; 1 tbsp dates; 1 lemon juice

A stew of chicken, leek and tomatoes, seasoned with ginger and saffron and simmered on the stove. Serve with any pilaf and plenty of yoghurt.

1 hr 5 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 50 min · 65 min total
Difficulty: medium

1
Dust chicken fillets in seasoned flour to coat. Heat olive oil in stew pot and brown chicken in batches, set aside.
2
Add a little more oil and gently fry the leek, garlic, ginger and onions until softened, 5-8 minutes.
8 min
3
Add spices and stock, cover the pan and simmer for 20 minutes or so, until the mixture has turned a beautiful saffron yellow.
20 min
4
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!
40 min
5
Squeeze in the lemon juice. Serve with any pilaf and plenty of yoghurt.