As the name suggests, Potato and Chicken Stew aka Yaknet Batata wa Djaj is made with tender cooked chicken and potatoes floating in a deliciously seasoned broth, deeply flavored with garlic and lemon and served with Lebanese Rice and Vermicelli. Plain and straightforward but always a favorite Potato and Chicken Stew has a very satisfying taste and bring comfort for the whole family, you will love the simplicity and elegance of this homy classic dish.
Lebanese love their stews
It is fair to say Lebanese love stews, and we have many in our repertoire including yaknet arnabeet aka Cauliflower Stew, and others, nothing fancy, just good food made with everyday ingredients. Potato and Chicken Stew is another fair example of how simple can be delectable; it is filling but not heavy and a great to cook over the weekend — or whenever you have a good bit of time —or simply cook the chicken one day ahead, and the dish can be merely ready on your table in 1 hour.
Tips and Tricks
- Let the stew simmer for low and slow for 1 hour so you allow the flavors to fully develop and the baby potatoes get tender to the extend they’ll melt in your mouth.
- Use fresh lemon juice and avoid the ready bottled stuff.
- Crush garlic with a mortar and pestle, I believe it releases its natural, aromatic oils and creates a fine paste which is superior to a garlic press.
- Add lemon juice at the end of cooking, this will add a bright fresh citrusy flavor rather than a bitter taste, lemon juice here acts here as lift and a final contrast to balance the flavors.
- For a time saving strategy, cook the chicken one day ahead, let it cool down, then save it with its broth in the fridge – with the chicken cooked, the Potato and Chicken Stew can be ready on your table in 1 hour.
Can I use cooked rotisserie chicken instead of whole raw chicken?
I don’t recommend a ready rotisserie, you need to cook a raw chicken, where you are left with a phenomenal broth that will tie the whole flavors together.
How can I make Potato and Chicken Stew gluten-free?
The stew is gluten-free by nature, just serve it with plain rice instead of rice and vermicelli.
Can I fry the baby potatoes instead of baking in the oven?
Absolutely yes, my mom used to deep fry them, but to keep it healthy, I oven-roasted them, you can air fry them too.
Can I add a slurry to thicken up the stew?
Yes you can, but I think no need to thicken up the stew, simply because you’re serving it with rice.
Ingredients:
- Chicken
- Baby Potatoes
- Garlic Cloves
- Fresh Lemon
- White Pepper
- Cinnamon Powder
- Chicken Bouillon, optional
- Olive Oil
- Flavor Enhancers for the Broth: Onion, Cloves, Cardamom Pods and Bay Leaves
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More 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/ 3lb 5 oz baby potatoes
- Salt to taste
- Juice of 1 large lemon, you can add more, if you're a lemon lover
- 1/2 teaspoon freshly grated black pepper
- A dash of cinnamon powder optional
- 1 chicken bouillon optional
- 1/4 cup olive oil to roast the chicken
For the Broth:
- 1 onion
- 4 whole cloves
- 4 cardamom pods
- 2 bay leaves
Instructions
- Clean the chicken and set in a pot that can accomodate the chicken and 10 cups of water; cook on high heat, and bring to a boil, add the flavor enhancers: onion, cloves, cardamom pods and bay leaves.
- Spoon the scum that appears on top, reduce heat to low and simmer covered for two hours to achieve fall of the bone chicken.
- Meanwhile, preheat the oven to 400°F /204°C. Line a baking sheet with parchment paper and coat it with 1 tablespoon olive.
- Peel the baby potatoes, spread them in the baking sheet, in a single layer, and toss with the olive oil, season with sea salt.
- Bake the potatoes until golden on the outside, and tender inside, about 40 minutes. Flip the potatoes once after 20 minutes. If they do not flip easily, keep them a bit longer in the oven to brown further, and then use a metal spatula to twitch them free, remove from the oven and set aside.
- Remove the chicken with a slotted spoon, leave it to cool down and strip into small pieces, strain the broth.
- Add seven cups of the chicken broth to a stockpot and place over high heat; once it starts boiling add the baby roasted potatoes, crushed garlic, chicken bouillon (if used), freshly grated black pepper, cinnamon powder, salt and cooked chicken strips.
- Reduce 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 a quick stir and serve with rice and vermicelli, press on the link for the recipe. Happy eating!
Video
Notes
