Chicken Stew with Potatoes
2025-03-25- Cuisine: Middle Eastern
- Course: Main Course
- Skill Level: Intermediate
- Yield : 750 gms
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 30m
I was searching for a simple, fuss-free recipe that uses minimal spices and is low in fat when I stumbled upon this Middle Eastern dish—and it’s an absolute winner. The key to its deliciousness lies in the balance of flavors, the tenderness of the chicken, and the freshness of lime squeezed over the stew just before serving. The aromatic whole spices add depth, while the final touch of garlic and fresh coriander elevates it into a comforting, hearty dish. The slow simmering allows all the flavors to meld beautifully, creating a light yet satisfying meal.
What I loved most about this recipe was how effortlessly it came together. I served it with vermicelli rice, another Middle Eastern staple, and the combination was simply perfect.
Ingredients
- Chicken with bones 4-5 large pieces
- Raw Papaya paste 1 tsp
- Onion 1 medium sized cut in wedges
- Bay leaf - 2
- Green Cardamoms -4/5
- Cinnamon Stick one 2" piece
- Salt to taste
- Ghee - 1 tbsp
- Olive oil or butter 2 tbsp
- Oil for frying potatoes (as needed)
- Potatoes 2 (medium sized) cut in cubes
- Crushed garlic 2 tbsp
- Fresh Coriander (or Fresh Parsley if you do not have coriander) 2 tbsp (chopped)
- Lemon juice 1 tbsp (or to your taste)
Method
Step 1
Apply raw papaya paste to the chicken and set it aside for 10 minutes. Raw papaya helps keep the chicken juicy.
Step 2
Heat ghee and olive oil together in a pan, then add the chicken and begin searing it.
Step 3
As the chicken sears, add onions, salt, pepper powder, a bay leaf, a cinnamon stick, and cardamom pods. Keep frying, lightly bruising the chicken until it is nicely browned on all sides.
Step 4
Add about 6 cups of water, bring it to a boil, then reduce the heat to the lowest setting.
Step 5
In another flat-bottomed pan, fry the cubed potatoes until they are golden brown on all sides. The potatoes can also be air-fried, but they taste best when fried in oil.
Step 6
Add the fried potatoes to the simmering chicken, allowing all the flavors to meld. Let the stew simmer for at least 20 minutes until the chicken and potatoes are well cooked, then mash a few potatoes to thicken the stew slightly.
Step 7
Just before serving, fry crushed garlic in olive oil or butter until it turns golden brown. Add fresh coriander, fry for a few seconds, and mix it into the stew.
Step 8
Squeeze half a lime or add lime juice before serving. Alternatively, serve the stew with lime wedges so everyone can adjust the flavor to their preference.
Step 9
Enjoy this stew with vermicelli rice.
Serving Suggestion
This chicken stew goes best with vermicelli rice, but you can serve it with lightly spiced steamed basmati rice too. Serve it with a wedge of fresh lime.