Editorial sample recipeLebaneseintermediateHalalGluten-FreeDairy-Free

Lebanese Lemon Cilantro Chicken And Jute Leaf Stew

Name: Lebanese Lemon Cilantro Chicken And Jute Leaf Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 500 g boneless skinless chicken thighs, cut into bite-size pieces; 3 tbsp olive oil; 6 cloves garlic, minced; 45 g fresh cilantro, finely chopped; 1.5 tsp ground coriander; 400 g frozen chopped jute leaves, thawed; 600 ml halal chicken broth; 45 ml fresh lemon juice; 1 tsp salt

A comforting Lebanese stew made with tender chicken, finely chopped jute leaves, and a fragrant fried garlic-cilantro temper.

Prep: 15 min
Cook: 30 min
Total: 45 min

AI-generated illustration of Lebanese Lemon Cilantro Chicken And Jute Leaf Stew

AI illustration

Technique to learn

Teshweh Garlic Tempering

Quick-frying garlic and cilantro in oil creates an intense aroma that brightens dark leaf stews right before serving.

Instructions

Step 1: Heat 1 tablespoon of olive oil in a medium pot over medium heat, add chicken pieces, and cook for 6 minutes until lightly browned.
Step 2: Pour the halal chicken broth into the pot, bring to a boil, then reduce heat and simmer covered for 10 minutes until chicken is fully cooked through.
Add the thawed chopped jute leaves and ground coriander to the broth, stirring gently, and simmer uncovered for 8 minutes without over-boiling.

Step 4: Heat the remaining 2 tablespoons of olive oil in a small frying pan over medium-low heat.

Step 5: Add the minced garlic and fresh cilantro to the skillet, sauteing for 2 minutes until garlic turns light golden and highly aromatic.

Step 6: Pour the sizzling garlic-cilantro mixture and lemon juice directly into the jute stew, stir gently, add salt, and serve hot over rice.

Cooking tips

Avoid boiling jute leaves aggressively after adding them to keep the broth smooth and green.
Serve with extra fresh lemon wedges on the side for customized acidity.
Original home-cooking adaptation inspired by Lebanese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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