Lebanese Chicken Stew

Servings: 4 | Serving size: about 2 cups

Cooking Time: 90 Minutes

This recipe can easily be multiplied and makes great leftovers.

Serve with Brown Rice.

Ingredients

• 2 tsp. olive oil
• 2 cloves garlic (minced)
• 1 Tbsp. fresh ginger (minced)
• 1 large leek (about 16 ounces; thinly sliced and white and green parts kept separate)
• 1 lb. boneless, skinless chicken thighs (cut into 1/2 in. cubes)
• 4 Tbsp. white flour or garbanzo flour
• 2 cups no salt added vegetable stock
• 1 cup water
• 1/2 tsp. salt
• fresh ground black pepper to taste
• 1/2 tsp. saffron threads
• 1/2 tsp. ground cinnamon
• 1/2 tsp. dried peppermint
• 1 tsp. paprika
• 1/2 tsp. ground coriander
• 1 – 15 ounce can no salt added diced tomatoes
• 4 dried apricots (diced)

Preheat the oven to 325°F.

Place the olive oil in a dutch oven or large pot over medium high heat.

Add the garlic and ginger and cook for about one minute. Stir frequently.

Add the green part of the leek and cook for about two minutes. Stir frequently.

Add the white part of the leek and cook for about two minutes. Stir frequently.

Add the chicken and cook until browned on all sides (about minutes). Stir frequently.

Add the garbanzo flour and stir until blended into the chicken and veggies with no lumps.

Add the vegetable stock, water, salt, pepper, saffron, cinnamon, peppermint, paprika, coriander, tomatoes and apricots.

Stir well and cover.

Place the pot in the oven and cook for 60 minutes. Stir about every 15 minutes.

Serve over brown rice.