Lebanese Chicken Stew Recipe
Lebanese Chicken Stew with vegetables is a mouth-watering dish packed with Middle Eastern flavors! It's all in one pan and cooked purely on the stovetop, making it excellent for weeknight dinners!
Servings: 3
Calories: 505kcal
Equipment
Ingredients
- 1 pound chicken legs (about 500 grams)
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 piece leek, thinly sliced (only the white and light green parts)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 tablespoon tomato paste
- 2/3 cup white wine
- 1 & 1/3 cups stock
- 1/4 teaspoon cinnamon powder
- 1/2 teaspoon 7-spice blend
- pinch saffron
- 1 tablespoon lemon juice
- 2 cloves garlic, grated
- salt and pepper, to season
Instructions
- Season the chicken drumsticks with salt and pepper --- generously.
- Heat olive oil on a medium or large pan over medium-high heat.
- Once the oil is ready, add the seasoned chicken legs.
- Brown the chicken drumsticks on all sides, transfer them to a plate, and set them aside.
- Add butter into the same pan.
- Once the butter has melted, add chopped leeks, carrots, and celery.
- Mix and cook until the leek turns soft, then adjust the heat to medium.
- Add cinnamon powder, 7-spices, saffron, salt, pepper, and tomato paste.
- Cook for about five to six minutes, stirring constantly.
- Place the chicken drumsticks back and pour the white wine.
- Mix to deglaze and let the wine reduce.
- Pour the stock.
- Cover the pan with a lid and bring the stewed chicken legs to a boil.
- Adjust the heat to medium-low and simmer for about thirty to thirty-five minutes.
- Combine the garlic with lemon juice and add it to the stewed chicken drumsticks.
- Mix, and adjust seasoning as desired.
- Place the lid back and continue simmering for a couple of minutes.
- Your Lebanese chicken stew is now ready for serving!
Video
Notes
- Cook's Tip #1: Make sure the pieces of chicken are not wet when you start browning them --- use a kitchen towel to dry them before seasoning.
- Cook's Tip #2: Brown the chicken in batches so as not to overcrowd the pan.
- Cook's Tip #3: Try not to rush the cooking of the spices and tomato paste. It's an important step to get more depth of flavor from them.
- Refer to the post's 'Recipe variation' section for substitutions.
Nutrition
Calories: 505kcal | Carbohydrates: 16g | Protein: 18g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 392mg | Potassium: 648mg | Fiber: 2g | Sugar: 7g | Vitamin A: 7806IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 2mg