Tuesday, June 21, 2011

Chicken Stew with Beans Recipe


1 tsp paprika
1 tsp cumin
1 tsp dried coriander
1 tsp pepper
½ cup flour
1 chicken (divided into 4 parts)
1 Tbsp olive oil
1 onion, minced
4 garlic cloves, crushed
1 tsp rosemary
2 cups tomato, diced
¼ kilo pumpkins, sliced into cubes
¼ kilo potatoes, cubed
2 cups chicken stock
1 cup white beans, boiled


• Combine paprika with cumin, coriander, pepper, salt and flour then stir well.
• Coat the chicken pieces with seasoned flour. Be sure to shake to remove excess flour.
• Heat oil in a frying pan then add the chicken, onion, garlic and rosemary.
• Combine the tomato, pumpkins and potatoes to the pan then add the stock.
• Leave to simmer then add beans.
• Cover the pan and place in the oven.
• Serve hot.

Note: May add white beet or minced spinach about 5 minutes before cooking is complete.

More Arabic Food Recipes:

Chicken Kabouli Interior Style
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Brick Chicken with Apricot Couscous
Lebanese Chicken and Potatoes

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