Lebanese Chicken Stew Recipes

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LEBANESE CHICKEN STEW



Lebanese Chicken Stew image

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

1 kg boneless skinless chicken thighs
salt and pepper
plain flour, for dusting
olive oil
1 leek, white part only, finely sliced
2 garlic cloves, crushed
1 tablespoon fresh ginger, grated
2 red onions, peeled and quartered
1/2 teaspoon saffron thread
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
500 ml chicken stock
1 tomatoes, seeded and diced
1 tablespoon dates, seeded and diced
1 lemon juice

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

LEBANESE CHICKEN



Lebanese Chicken image

Categories     Chicken     Bake     Marinate     Low Carb     Low/No Sugar     Lemon     Spice     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

3/4 cup fresh lemon juice
8 large garlic cloves, minced
2 tablespoons minced fresh thyme or 2 teaspoons dried
1 tablespoon paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon cayenne pepper
2 3-pound chickens, split lengthwise, backbones removed and discarded
Lemon wedges

Steps:

  • Whisk fresh lemon juice, minced garlic, thyme, paprika, cumin and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
  • Preheat over to 425°F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, occasionally basting with pan juices, about 50 minutes. Transfer chicken to plates. Garnish with lemon. Pass pan juices separately.

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