Middle Eastern Chicken Stew with White Beans
Super hearty, delicious and fuss-free. Imagine tender chicken and lots of creamy white beans simmered a tomatoey broth. Extra bonus? It’s ready in 30 minutes, made in one pot and requires minimal prep. Serve with rice or a side of crusty bread for a satisfying crowd-pleasing dinner.
Ingredients
- 1 tbsp olive oil
- 1 brown onion finely chopped
- 6 garlic cloves minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sweet paprika
- ½ tsp chili flakes
- ½ tsp ground coriander
- 5 tbsp double concentrated tomato paste
- 1 cup chicken broth
- 2 cups crushed tomatoes
- 2 cans (14 oz/400 g) white beans drained
- 1.1 pounds chicken fillets
- 1 tsp sumac
- 2 bay leaves
- 2 tbsp chopped dill
Instructions
- Heat oil over medium low in a large heavy bottomed pot. Add garlic and onion, cook for 2 minutes. Stir in salt, pepper, coriander, paprika, chili flakes and tomato paste. Cook for 1 minute.
- Pour in chicken broth and crushed tomatoes. Add white beans and chicken fillets. Next stir in sumac and bay leaves. Bring to a boil, cover the pot and simmer for 15 minutes.
- When ready, transfer the chicken fillets onto a clean plate. Shred the chicken using two forks. Hold a fork in each hand, and use them to pull the meat apart. Return the chicken to the pot and add dill. Give it a good stir. Taste and adjust salt. Serve!
Video
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Nutrition
Calories: 368kcalCarbohydrates: 14gProtein: 23gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 123mgSodium: 1062mgPotassium: 706mgFiber: 3gSugar: 7gVitamin A: 686IUVitamin C: 15mgCalcium: 75mgIron: 3mg
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