Lebanese Chicken and Potato Stew
By: Jad Naous
Published: Thursday, December 10, 2009 - 4:28pm

Ingredients




2 pounds boneless skinless chicken breasts and/or thighs
3 mediums sized potatoes
2 tablespoons vegetable oil
1 bunch cilantro (aka coriander leaves), chopped
2 smalls onions (or 2 halves of a large onion)
2 teaspoons crushed garlic
2 fresh lemons
Salt and black pepper to taste

Preparation

1 Wash the chicken and cut it into cubes. 2 Put the chicken in a pot, add water until fully covered and an additional 2 cups of water, add 1 small onion, put on medium heat. 3 When water starts to boil, add 1 teaspoon of salt. Froth will form on the surface while boiling. Periodically, remove the froth with a spoon and discard. 4 Peel potatoes, wash, then chop into 1/2 inch cubes. 5 Heat oil in a large skillet on medium high heat then add potatoes. Turn potatoes periodically until golden, then remove. 6 When the chicken is done, remove the onion and discard. Remove chicken and chicken broth from pot and set aside. 7 Chop the second onion and fry on medium low heat until it is slightly yellow. Add the garlic, and stir two or three times, then add the coriander and stir again two or three times. 8 Add the chicken, chicken broth, and potatoes. Turn the heat down to low and let simmer for 10-15 minutes. 9 Add salt and pepper to taste. 10 Serve with white rice, and squeeze lemon to taste on top.

About


Here are some tips/shortcuts:
- You can buy/use frozen potato cubes that you just put in the oven. Just make sure you don't use hash potatoes because those will just melt in the water.
- You don't necessarily have to fry the chopped onion, garlic, and coriander. You can just add them all to the chicken when ready. It'll taste only slightly different and it'll make it much easier to cook.