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Lemon and garlic chicken stew with Arabic rice

Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Course Main Course
Cuisine arabic
Servings 6

Ingredients
  

Lemon and garlic chicken

  • 2 Tbsp Ghee
  • 2 Large White onions
  • 4 Large Diced Chicken Breast
  • 5 Whole garlic
  • 1 Cinnamon stick
  • 1 Tbsp Aromat
  • 1/2 Tbsp Black pepper
  • 1 tsp Dry Coriander
  • 1 Tsp garlic powder
  • 1 Tsp Cinnamon
  • 1 Tsp Cumin powder
  • 1 Tsp Cardamom powder
  • 1/2 Tbsp Sweet paprika
  • 3 Dry bay leaves
  • 5 Small Yellow Courgette
  • 1 Can Whole mushrooms
  • 1 Can Mini potatoes
  • 2 Vegetable stock
  • 1 1/2 L Boiling Water
  • 10 Minced garlic
  • 2 L Lemon juice
  • 1 Handful Fresh coriander
  • 1 Tbsp Cornstarch
  • 3 Tbsp Water
  • 1 Tbsp Sea salt

Arabic rice

  • 1 Tbsp vegetable oil
  • 50 gram vermicelli noodles
  • 2 Cups Basmati rice
  • 3 Cups Boiling Water
  • 1/2 Tbsp Sea Salt

Instructions
 

  • In a large saucepan pan start by adding your ghee. Once melted add your sliced onions and cinnamon stick and cook until soft. Add your diced chicken, aromat and black pepper.
  • Once chicken Start to have a colour on add all your spices and cook for few minutes. Add your vegetables and bay leaves and cook for an additional 2 minutes.
  • Add boiling water enough to cover the top of the stew. Cover the lid and cook for 30 minutes. Open the lid and add your minced garlic and lemon and cook for another 5 minutes. Add your cornstarch that has been mixed with water and cook for another 5 minutes.
  • Once it thickens slightly add chopped fresh coriander and cook for final 5 minutes.

Arabic rice

  • Start by adding vegetable oil and crushed vermicelli noodles and cook them until brown in colour.
  • Add your washed diced followed by water. Once water starts to boil cover the lid and reduce heat to low and cook for 20bminutes.