Description
A delicious Persian stew with chicken and fresh herbs to warm up those cold wintry days.
Ingredients
Scale
- 4 lean chicken breasts
- 1 cup chopped red onion
- 8 cups fresh spinach leaves
- 2 lemons
- 1 cup water
- 2 cups of garbanzo beans soaked overnight in water
- 1/2 cup chopped fresh mint leaves
- 2 tablespoons (30ml) chopped fresh cilantro
- 1/2 teaspoon cinnamon
- 2 tablespoon (30ml) vegetable oil
- 1 teaspoon (15ml) unsalted butter
- salt and pepper to taste
Instructions
- Pat the chicken breasts between paper towels. Trim off any excess fat from the chicken and discard. Cube the breasts into 2 inch cubes and keep aside.
- Heat the oil in a large skillet and saute the onions and garlic till golden brown. Add the chicken cubes and brown on each side.
- Add all the greens and beans to the skillet.
- Squeeze the juice from the two lemons and add the water.
- Bring the broth to a boil and then reduce to the flame to a simmer and cook for about 45 minutes or till the chicken is tender and begins to fall apart.
- The sauce of the broth will thicken as it cooks.
- Serve with hot or warm with pita bread, naan or rice.
- Prep Time: 10 mins
- Cook Time: 45 mins