Lebanese Chicken Stew


Lebanese Chicken Stew


2 Chicken fillets
Salt & pepper
Plain flour for dusting
Olive oil & butter
1 Leek, finely sliced
1 garlic clove, crushed
1 dessert spoon fresh ginger, grated
1 red onion
½ teaspoon cinnamon
250ml stock, chicken or veg
1 large tomato, diced
½ lemon, juiced or 1 dessert spoon
1 tablespoon dates, stoned and chopped
Optional few saffron threads

How To:

Dust chicken fillets in flour seasoned with salt and pepper

Heat oil and knob of butter in nice big saucepan or stewpot and brown chicken gently, set aside

Add more oil and gently fry leek, garlic, ginger and onions until softened (5-8 mins)

Add cinnamon, saffron and stock, cover pot and simmer for 20mins

Return chicken to pot with tomato and dates and simmer for 30-40 mins till chicken tender, stirring occasionally

Add lemon juice

Serve with rice and yogurt

Serves 2