Lebanese Love Their Stews
It is fair to say that Lebanese love their stews. We have many in our repertoire, including yaknet arnabeet, aka Cauliflower Stew, and many others. Nothing fancy, just good food made with everyday ingredients.
Potato and Chicken Stew is another great example of how simple can be delectable. It is filling but not heavy, and it is a wonderful dish to cook over the weekend—or whenever you have a good bit of time. Or simply cook the chicken a day ahead, and the dish can be ready on your table in just one hour.
Expert Tips for the Best Lebanese Chicken Stew
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Let the stew simmer low and slow for 1 hour to give the flavors time to fully develop and allow the baby potatoes to become so tender they practically melt in your mouth.
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Use fresh lemon juice and avoid the ready-bottled stuff.
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Crush the garlic with a mortar and pestle. I believe this releases its natural aromatic oils and creates a fine paste that is superior to using a garlic press.
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Add the lemon juice at the end of cooking. This adds a bright, fresh, citrusy flavor rather than bitterness. Here, the lemon juice acts as a lift and provides a final contrast that balances the flavors.
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For a time-saving strategy, cook the chicken one day ahead. Let it cool, then store it in the fridge with its broth. With the chicken already cooked, your Potato and Chicken Stew can be ready on the table in just 1 hour.
Can I Use Rotisserie Chicken for Yakhnet Batata?
I don’t recommend using a ready-made rotisserie chicken. You need to cook a raw chicken, which leaves you with a phenomenal broth that ties all the flavors of the stew together.
How can I make Potato and Chicken Stew gluten-free?
The stew is naturally gluten-free. Simply serve it with plain rice instead of rice and vermicelli.
Can I fry the baby potatoes instead of baking them in the oven?
Absolutely! My mom used to deep-fry them, but to keep things healthier, I oven-roasted them. You can also air-fry them.
Can I add a slurry to thicken the stew?
Yes, you can, but I don’t think there’s any need to thicken the stew, especially since you’re serving it with rice.
What You Need to Make Potato and Chicken Stew
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Chicken
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Baby potatoes
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Garlic cloves
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Fresh lemon
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White pepper
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Cinnamon powder
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Chicken bouillon (optional)
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Olive oil
Flavor Enhancers for the Broth:
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Onion
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Cloves
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Cardamom pods
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Bay leaves
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More Lebanese Chicken Recipes
- Lebanese Rice with Chicken
- Oven Roasted Chicken and Potatoes
- Smoky Chicken Shawarma
- Chicken Freekeh Porridge
- Chicken Bulgur Pilaf
Review on Facebook:
Anahita Makhania said:
Potato and Chicken Stew
Description
Ingredients
- 1.5 kg / 3 lb 5 oz whole chicken
- 7 garlic cloves crushed
- 1.5 kg / 3 lb 5 oz baby potatoes
- Salt to taste
- Juice of 1 large lemon add more if you’re a lemon lover
- ½ teaspoon freshly ground black pepper
- A dash of cinnamon powder optional
- 1 chicken bouillon cube optional
- ¼ cup olive oil for roasting the chicken
For the Broth
- 1 onion
- 4 whole cloves
- 4 cardamom pods
- 2 bay leaves
Instructions
- Clean the chicken and place it in a pot large enough to accommodate the chicken and 10 cups of water. Cook over high heat and bring to a boil. Add the flavor enhancers: onion, cloves, cardamom pods, and bay leaves.
- Spoon off the scum that rises to the top, reduce the heat to low, and simmer, covered, for two hours, until the chicken is fall-apart tender.
- Meanwhile, preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and coat it with 1 tablespoon of olive oil.
- Peel the baby potatoes, arrange them in a single layer on a baking sheet, and toss with olive oil. Season with sea salt.
- Bake the potatoes until golden on the outside and tender inside, about 40 minutes. Flip the potatoes after 20 minutes. If they do not flip easily, leave them in the oven a little longer to brown further, then use a metal spatula to gently loosen them. Remove from the oven and set aside.
- Remove the chicken with a slotted spoon, leave it to cool, then shred it into small pieces. Strain the broth.
- Add seven cups of chicken broth to a stockpot and place it over high heat. Once it comes to a boil, add the baby roasted potatoes, crushed garlic, chicken bouillon (if using), freshly ground black pepper, cinnamon powder, salt, and cooked chicken strips.
- Reduce the heat to low, cover the pot, and simmer for 55 to 60 minutes, until the baby potatoes literally melt in your mouth. Add the lemon juice, give it a quick stir, and serve with rice and vermicelli. Click the link for the full recipe. Happy eating!
Video
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