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Lebanese Potato Stew with Rice (Yakhnet Batata)
Category: Main Dish - (462)
Origin: Lebanon
Source: Simply Lebanese
This Potato Stew is a Lebanese classic comfort dish. The combination of potatoes and tender chicken simmered in a garlicy tomato sauce and served with rice makes this a healthy, hearty meal for kids and adults combined! Prep Time: 45 mins - Cook Time:70 mins Serving 6
Ingredients:
- 5 Russet Potatoes
- 6 tb. Avocado Oil
- 1 bunch cilantro
- 10 cloves garlic
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tbsp. dried coriander
For Boiling Chicken
- 2 chicken breasts (Bone-In)
- 2 bay leaves
- 5 cloves
- 1/2 onion
- 1/2 tsp. black pepper
- 1 cinnamon stic
- 6 tb. Avocado Oil
- 1 bunch cilantro
- 10 cloves garlic
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tbsp. dried coriander
For Boiling Chicken
- 2 chicken breasts (Bone-In)
- 2 bay leaves
- 5 cloves
- 1/2 onion
- 1/2 tsp. black pepper
- 1 cinnamon stic
Preparation:
- Begin by boiling the chicken. In a deep pot, add the bone-in chicken breast along with your favorite fixings.
- I like to add a half onion, 2 bay leaves, 1 cinnamon stick, a few cloves, 2 teaspoons of salt, and ½ teaspoon of blackpepper.
- Simmer for 10 minutes on high heat and removeany white residue that rises to the top. Lower to medium-low and cook for 20-25more minutes until chicken is fully cooked.
- Set aside chicken and shred into big chunks.Strain the chicken broth and set aside.
- Peel and cube 5 potatoes into 1-1 ½ inch cubes. Wash and patdry. In a bowl, toss with ¼ cup of avocado oil. Season with 1 teaspoon of saltand air-fry for 20-22 minutes on 390F.
- Wash the fresh bunch of cilantros and cut off the stems. Finelychop and set aside.
- Peel the garlic and cut in half or thirds. Place in a mortar andtop with half teaspoon of salt. Crush garlic well.
- In a large deep pot, heat up 2 tablespoons of ghee or anyneutral oil. Add the chopped cilantro and crushed garlic and sauté over mediumheat for 5 minutes. Do not let the garlic burn.
- Add the shredded chicken and potato cubes.
- Add 6 cups of the fresh chicken broth along with ¼ cup of tomatopaste. Mix until tomato paste has dissolved.
- Taste for salt and add if needed. I added ½ tsp.
- Lastly, add the dried coriander and mix well. Serve with whiterice with vermicelli noodles.
- I like to add a half onion, 2 bay leaves, 1 cinnamon stick, a few cloves, 2 teaspoons of salt, and ½ teaspoon of blackpepper.
- Simmer for 10 minutes on high heat and removeany white residue that rises to the top. Lower to medium-low and cook for 20-25more minutes until chicken is fully cooked.
- Set aside chicken and shred into big chunks.Strain the chicken broth and set aside.
- Peel and cube 5 potatoes into 1-1 ½ inch cubes. Wash and patdry. In a bowl, toss with ¼ cup of avocado oil. Season with 1 teaspoon of saltand air-fry for 20-22 minutes on 390F.
- Wash the fresh bunch of cilantros and cut off the stems. Finelychop and set aside.
- Peel the garlic and cut in half or thirds. Place in a mortar andtop with half teaspoon of salt. Crush garlic well.
- In a large deep pot, heat up 2 tablespoons of ghee or anyneutral oil. Add the chopped cilantro and crushed garlic and sauté over mediumheat for 5 minutes. Do not let the garlic burn.
- Add the shredded chicken and potato cubes.
- Add 6 cups of the fresh chicken broth along with ¼ cup of tomatopaste. Mix until tomato paste has dissolved.
- Taste for salt and add if needed. I added ½ tsp.
- Lastly, add the dried coriander and mix well. Serve with whiterice with vermicelli noodles.
Nutrition Values:
Calories: 337kcal | Carbohydrates: 37g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 697mg | Potassium: 1051mg | Fiber: 4g | Sugar: 2g | Vitamin A: 259IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 3mg
