Lebanese Chicken Stew

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This dish is sweet and peppery, delicious served with basic pilaf. The original recipe called for whole quail, yet they are hard to come by!! So here it is with chicken. I have only made this with fillets, but chicken pieces with bones would work equally well, even better perhaps.

Ingredients Nutrition


  1. Dust chicken fillets in seasoned flour to coat.
  2. Heat olive oil in stew pot and brown chicken in batches, set aside.
  3. Add a little more oil and gently fry the leek, garlic, ginger and onions until softened, 5-8 minutes.
  4. Add spices and stock, cover the pan and simmer for 20 minutes or so, until the mixture has turned a beautiful saffron yellow.
  5. Return the chicken to the pot along with the tomato and dates and simmer for a further 30-40 minutes until chicken is meltingly tender!
  6. Squeeze in the lemon juice.
  7. Serve with any pilaf and plenty of yoghurt.


Most Helpful

An easy to prepare and extremely fragrant dish. Even DH, who doesn't like dates, enjoyed the sweetness that they lend to this dish. Our main issue with it though, is that it just did not have enough flavor. I didn't omit a single ingredient, and still we found it to be rather bland. I think that I'll play with it, because we did enjoy the leeks/saffron/cinnamon/date combo.

MrsMM September 27, 2007

This recipe was really straight forward to follow. I cooked it for a dinner party. The stew had so much flavour, and the chicken was tender. It was a definite hit. Thank you

MS #2 September 16, 2007

Fantastic recipe. I left out the dates (due to personal taste) and actually forgot the lemon juice. It was all ready to serve and smelt so delicious that I just served it up and didn't realise till later :oop: A nice easy recipe that pretty much cooks itself after browning the chicken. I would like to try this one in the crockpot too. Thanks Kodi_inoz!

Sarah February 01, 2007

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