Ingredients
- 3 tbsp canola oil
- 1 1/2 lb chicken thighs boneless, skinless, cut 1 inch cubes
- kosher salt
- black pepper
- 1 tbsp turmeric powder
- 1 large yellow onion chopped
- 6 oz scallions appx. 12 medium, chopped
- 2 cups parsely minced, +more for garnish
- 1 1/2 cups cliantro minced, +more for garnish
- 4 cups chicken stock
- 1 tbsp fenugreek leaves dried
- 5 dried persian limes
- 2 15 oz cans kidney beans drained
Servings: servings
Instructions
- In a large pot or Dutch oven, heat the canola oil over medium-high heat. Season the chicken with salt and pepper, and add to the pot. Cook, turning as needed, until browned on all sides, 8 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside.
- Add the turmeric and onion to the pot, and cook, stirring often, until softened, 5 to 6 minutes. Add the scallions, parsley and cilantro, and cook until wilted and dark green, 5 minutes. Return the chicken to the pot and add the chicken stock, fenugreek leaves and dried limes.
- Bring to a simmer until the chicken is tender and the liquid has reduced, 25 minutes. Halfway through cooking, pierce 3 of the limes with a paring knife.
- Add the kidney beans and cook until warmed through, another 5 minutes. Divide the stew between bowls and garnish with more parsley and cilantro. Serve with pita on the side.
Recipe Notes
Featured Spices:
Dried Persian Limes, whole
Recipe & image source: Tasting Table Test Kitchen - Ghormeh Sabzi (Chicken and Kidney Bean Stew)
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