Recipe for Smoked Lebanese Stew – paprika, cumin & coriander infused tomato sauce with chicken, served on brown rice
1/4 cup parboiled 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
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp coriander seeds
1 tomato – grate coarsely (reserving the liquid)
1/4 cauliflower – cut into florets
3g coriander – chop leaves roughly
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Brown rice: Pour boiling water (¾ cup) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.
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, simmer for another 2 minutes, then add the cauliflower and cook for another 2-3 minutes until everything is cooked through. Add HALF the coriander and mix through.
Serve the brown rice topped with the smoked tomato sauce and sprinkle over the REST of the coriander.