Lebanese Stew



  • 1 potato cube
  • 1\2 cup carrots chopped
  • 1 leek, white part only, thin sliced
  • 1\2 cup red onion cut however you want
  • 2 tomatoes de-seeded and chopped
  • 1 serrano pepper, thin sliced
  • 1\2 cup diced red and green pepper
  • 2 cloves of garlic
  • 1\4 cup diced dates
  • 1 tablespoon sliced fresh ginger
  • 1 tablespoon garam masala
  • Dash or two of cinnamon (optional)
  • 1\2 teaspoon saffron threads
  • 1\3 cup chopped cilantro
  • 3 cups chicken stock
  • olive oil
  • flour
  • salt and pepper


Cube your chicken, season with salt and pepper and dredge in flour. Sauteed in bottom of dutch oven in the olive oil until brown. Set aside.


Freshen dutch oven with more olive oil and add everything but the stock and cilantro. Saute till veggies and potatoes have a nice color. Slowly add in the stock and then the chicken. Boil for 20-30 minutes, adding extra stock if needed.  Add cilantro right before serving.


Serve with couscous or rice.

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