Chicken Stew with Potato

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.



  1. I am majorly on board with this one. Mmmmmm.

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