Chicken & Kidney Bean Persian Stew

 Chicken & Kidney Bean Persian Stew

  This rich Persian stew is packed with herbs and dried limes

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 1 hour and 5 minutes


  1. 3 tablespoons canola oil
  2. 1½ pounds boneless, skinless chicken thighs, cut into 1-inch cubes
  3. Kosher salt and freshly ground black pepper, to taste
  4. 1 tablespoon ground turmeric
  5. 1 large yellow onion, finely chopped
  6. 6 ounces (12 medium) scallions, minced
  7. 2 cups minced parsley, plus more for garnish
  8. 1½ cups minced cilantro, plus more for garnish
  9. 4 cups chicken stock
  10. 1 tablespoon dried fenugreek leaves
  11. 5 dried black Persian limes
  12. Two 15-ounce cans kidney beans, drained
  13. Pita, for serving
Chicken & Kidney Bean Persian Stew

 Chicken & Kidney Bean Persian Stew


1. 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.

2. 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.

3. 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.

4. 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.

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