Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Society is like a stew. If you don't stir it up every once in a while then a layer of scum floats to the top."
-Edward Abbey
The refrigerator light goes on...
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 winter night.
Lebanese Chicken Stew
Servings: 4 | Serving size: about 2 cups
Cooking Time: 90 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers.
Serve with Brown Rice
| 2 Tbsp | olive oil (divided) |
| 2 cloves | garlic (minced) |
| 1 Tbsp | fresh ginger (minced) |
| 1 large | leek (thinly sliced; white and green parts separated) |
| 4 Tbsp | garbanzo flour |
| 1 lb | boneless skinless chicken thighs (cut into 1/2 inch cubes) |
| 1/2 tsp | saffron threads |
| 2 cups | no salt added vegetable stock |
| 1/2 tsp | salt |
| fresh ground black pepper (to taste) | |
| 1 cup | water |
| 1/2 tsp | ground cinnamon |
| 1/2 tsp | dried peppermint |
| 1 15 ounce can | no salt added diced tomatoes |
| 4 | dried apricots (diced) |
Preheat the oven to 325°F.
Place two teaspoons of the olive oil in a dutch oven or large pot over medium high heat.
Add the garlic and ginger and cook for about two minutes. 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 five minutes. Stir frequently.
Remove the leeks to a bowl.
Place the garbanzo flour in a brown paper bag.
Add the chicken thighs to the bag and shake well until coated.
Place 4 teaspoons of the olive oil to the pan over medium high heat.
When the oil is hot add the chicken and cook until browned on all sides (about 5 – 10 minutes).
Add the leeks, saffron, vegetable stock, water, cinnamon, peppermint, 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.
Nutrition Facts
Serving size: about 2 cups
Servings: 4
Amount Per Serving
| Calories 301 | Calories from Fat 107 |
| % Daily Value |
| Total Fat 11g | 20% |
| Saturated Fat 2g | 8% |
| Monounsaturated Fat 6g | |
| Trans Fat 0g | |
| Cholesterol 94mg | 32% |
| Sodium 417mg | 17% |
| Total Carbohydrates 23g | 8% |
| Dietary Fiber 4g | 12% |
| Sugars 9g | |
| Protein 24g |
| Vitamin A 34% | Vitamin C 26% |
| Calcium 8% | Iron 24% |
| Vitamin K 51 mcg | Potassium 659 mg |
| Magnesium 70 mg | |