Recipe for Lebanese Stew – smoked paprika, cumin & coriander infused tomato sauce with chicken, served on brown rice
1 chicken breast – cut into cubes (2cm)
1/4 onion – peel & chop finely
1/4 sachet tomato paste
1/2 clove garlic – peel, grate finely & chop
1/4 tsp smoked paprika
1/4 tsp cumin
1/4 tsp coriander seeds
1 tomato – grate coarsely (reserving the liquid)
100g green beans – trim ends & slice (2cm)
1 courgette – slice at an angle (½ cm)
3g coriander – chop leaves roughly
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Chicken: Place a pan on medium-high heat with a knob of butter. Season the chicken with salt and pepper, then add to the pan once the butter has melted. Brown for 2-3 minutes until golden (but not cooked through yet), then remove from the pan and set aside.
Smoked tomato sauce: Using the same pan on medium-high heat, add a drizzle of olive oil. When hot, add the onion with a pinch of salt and sauté for 5 minutes. Then add the tomato paste, garlic, smoked paprika, cumin and coriander seeds. Cook for 30 seconds before adding the tomatoes (with the liquid) and water (¼ cup). Simmer (gently boil) for 10 minutes until the sauce thickens. Add the chicken back into the pan, let it simmer for another 3 minutes, then add the green beans and courgettes. Cook for another 2-3 minutes until all the veggies and chicken are cooked though, then mix through HALF the coriander.
Serve in a bowl and sprinkle over the REST of the coriander.
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