The traditional Lebanese potato stew is made with meat and tomato sauce. My mother use to cook it the that way, but at some point my father started to get a stomach pain due to the tomato sauce, according to his doctor, and had to stop eating things cooked in it. Since he used to like the potato stew a lot, my mother had to make a few changes to the recipe: she replaced the meat with chicken and the tomato sauce with garlic and coriander. It was an instant hit with me, my brothers and sister. These days, I am making it for my children and they seem to like it too. Try it!
- 500 gs potatoes
- 500 gs chicken fillet
- 1 tablespoon ground coriander
- 3 clove of garlic
- 1/2 cup fresh coriander chopped
- salt, seven spices, 2 bay leaves, 1 cinnamon stick
- one lemon’s worth of juice
- 1 tablespoon of flour
- frying oil
- Boil the chicken in a pot of water, add salt, allspice, cinnamon stick and bay leaves
- When the chicken tender, drain from water and put the chicken aside. Keep the water for the stew
- Cut the potatoes into cubes and fry them until golden
- Put a little oil in a casserole and put the chicken with potatoes, cover with the water used to boil the chicken
- Dissolve the flour with 1 cup of cold water and add it to the casserole of chicken and potatoes
- Crush the garlic with 1/2 teaspoon salt, then mix with the fresh and dried coriander
- In a small saucepan, fry the mixture of garlic and coriander until the garlic starts taking color
- Add the garlic to the chicken and potato stew, lower the fire and cover the pot; let the food simmer for 15 minutes
- Finally put the lemon juice and season with salt and allspice
This dish is best served with rice. You can enhance the flavor of the rice by adding a cup of the water used to boil chicken when cooking the rice.
ET VOILA..C’EST TOUT!