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