Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free garbanzo flour in this dish.


"Society is like a stew. If you don't stir it up every once in a while then a layer of scum floats to the top." -Edward Abbey

The refrigerator light goes on...

Slow cooked chicken stews are best made with boneless, skinless chicken thighs. A lot of recipes call for chicken breasts and that is a carry-over from when doctors and nutritionists thought that a low fat diet was smart. While consuming less fat can be good and fat is calorie dense there is not a lot more fat in the chicken thighs vs. the chicken breasts. There is, however, tons more flavor and the slow cooked chicken thighs are perfect for stews.

This is a lovely, soft and seemingly unassuming stew. As with most Middle Eastern food the flavors are complex and rich. The combination of saffron, cinnamon, chicken and mint is sweet, savory and spicy. Perfect for a cold fall or winter night.


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.

Lebanese Chicken Stew


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.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 285 Calories from Fat 72
% Daily Value
Total Fat 8g 10%
    Saturated Fat 2g 8%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 107mg 36%
Sodium 539mg 24%
Total Carbohydrates 27g 10%
    Dietary Fiber 5g 17%
    Sugars 7g
Protein 26g
Vitamin K 61mcg