LEBANESE CHICKEN STEW
This dish is sweet and peppery, delicious served with basic pilaf. The original recipe called for whole quail, yet they are hard to come by!! So here it is with chicken. I have only made this with fillets, but chicken pieces with bones would work equally well, even better perhaps.
Provided by kodi_inoz
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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 yoghurt.
Nutrition Facts : Calories 267.5, Fat 7.7, SaturatedFat 2, Cholesterol 140.9, Sodium 269.9, Carbohydrate 12.4, Fiber 1.4, Sugar 5.4, Protein 35.8
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