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)

How to
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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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.