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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This delicious Lebanese dish is common in the Detroit area but the recipe is hard to find. It is not overly spicy and wonderful served with Lebanese Rice and Pita. It is one of the best dishes on the menu at Al Ameer restaurant in Dearborn! Ingredients:
24 ounces chicken breasts, cut into chunks and sauted |
1 cup green pepper, cleaned and sliced into strips |
1 cup red pepper, cleaned and sliced into strips |
1 cup onion, cleaned and sliced into strips |
1/2 cup zucchini, sliced (optional) |
1 garlic clove, minced |
2 tablespoons parsley, chopped |
1 (16 ounce) can stewed tomatoes with juice |
5 tablespoons olive oil |
1 teaspoon arabic seven spice |
1/2 teaspoon salt and pepper (or to taste) |
Directions:
1. Mix the dry spices and pat into the chicken. (Begin with half the 7 spice and add the rest later as desired for additional flavor.)
2. Heat 2 tablespoons of olive oil in a Dutch oven. Brown the chicken uncovered on medium heat for about 1 minute on each side. Remove the chicken from the Dutch oven and set aside.
3. Set the heat to medium-low. Add the 3 remaining tablespoons olive oil to the same Dutch oven. When it is hot, add onions and pepper and cook till onion starts to brown.
4. Add everything else and stir well, cover and simmer over low heat for at least 30 minutes.
5. See to it that there is enough juice all the time. If the tomatoes are not juicy enough, and the liquid evaporates, add some hot water.
6. Serve with salad, rice and pita.
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