Lebanese Chicken Stew

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 kg boneless skinless chicken thighs
• salt and pepper
• plain flour, for dusting
• olive oil
• 1 leek, part only, finely sliced
• 2 garlic cloves, crushed
• 1 tablespoon fresh ginger, grated
• 2 red onions, peeled and quartered
• 1/2 teaspoon saffron thread
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 500 ml chicken stock
• 1 tomato, seeded and diced
• 1 tablespoon dates, seeded and diced
• 1 lemon juice

Recipe

• 1 dust chicken fillets in seasoned flour to coat.
• 2 heat olive oil in stew pot and brown chicken in batches, set aside.
• 3 add a little more oil and gently fry the leek, garlic, ginger and onions until softened, 5-8 minutes.
• 4 add spices and stock, cover the pan and simmer for 20 minutes or so, until the mixture has turned a beautiful saffron yellow.
• 5 return the chicken to the pot along with the tomato and dates and simmer for a further 30-40 minutes until chicken is meltingly tender!
• 6 squeeze in the lemon juice.
• 7 serve with any pilaf and plenty of yoghurt.