Lebanese Chicken Stew - mds.CulinaryMedicine.org

Name: Lebanese Chicken Stew - mds.CulinaryMedicine.org
Ingredients: 2 tsp. Olive oil; 2 Cloves Garlic, raw (minced); 1 Tbsp. Ginger root, raw (minced); 1 large (about 16 ounces) Leeks (thinly sliced; white and green parts separated); 16 ounces Boneless, skinless chicken thighs (cut into 1/2 inch cubes); 4 Tbsp. Chickpea flour (or white flour); 2 cups No salt added vegetable stock; 1 cup Water; 1/2 tsp. Salt; 1 taste Black pepper; 1/2 tsp. Saffron; 1/2 tsp. Ground cinnamon; 1/2 tsp. Dried mint; 1 tsp. Paprika; 1 tsp. Ground coriander; 1 15-ounce can No salt added diced tomatoes; 1/8 cup Dried apricots (about 4 dried apricots, diced)

staging.mds.culinarymedicine.org

Chicken, saffron, cinnamon and mint combine in this Lebanese Chicken Stew recipe to make a rich and savory stew that's perfect for a cold night.

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Ingredients

2 tsp. Olive oil
2 Cloves Garlic, raw (minced)
1 Tbsp. Ginger root, raw (minced)
1 large (about 16 ounces) Leeks (thinly sliced; white and green parts separated)
16 ounces Boneless, skinless chicken thighs (cut into 1/2 inch cubes)
4 Tbsp. Chickpea flour (or white flour)
2 cups No salt added vegetable stock
1 cup Water
1/2 tsp. Salt
1 taste Black pepper
1/2 tsp. Saffron
1/2 tsp. Ground cinnamon
1/2 tsp. Dried mint
1 tsp. Paprika
1 tsp. Ground coriander
1 15-ounce can No salt added diced tomatoes
1/8 cup Dried apricots (about 4 dried apricots, diced)