Lebanese Chicken Stew Recipe

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Lebanese Chicken Stew
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  1. Dust chicken fillets in seasoned flour to coat.Heat olive oil in stew pot and brown chicken in batches, set aside. Add a little more oil and gently fry the leek, garlic, ginger and onions until softened, 5-8 minutes.Add spices and stock, cover the pan and simmer for 20 minutes or so, until the mixture has turned a beautiful saffron yellow.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! Squeeze in the lemon juice. Serve with any pilaf and plenty of yogurt.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 547.88 Kcal (2294 kJ)
Calories from fat 454.05 Kcal
% Daily Value*
Total Fat 50.45g 78%
Cholesterol 120.71mg 40%
Sodium 147.67mg 6%
Potassium 303.46mg 6%
Total Carbs 10.25g 3%
Sugars 4.41g 18%
Dietary Fiber 1.1g 4%
Protein 13.81g 28%
Vitamin C 7mg 12%
Iron 0.3mg 2%
Calcium 27mg 3%
Amount Per 100 g
Calories 238.93 Kcal (1000 kJ)
Calories from fat 198.01 Kcal
% Daily Value*
Total Fat 22g 78%
Cholesterol 52.64mg 40%
Sodium 64.4mg 6%
Potassium 132.34mg 6%
Total Carbs 4.47g 3%
Sugars 1.92g 18%
Dietary Fiber 0.48g 4%
Protein 6.02g 28%
Vitamin C 3.1mg 12%
Iron 0.1mg 2%
Calcium 11.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.9
  • 15

Good Points

  • saturated fat free,
  • low sodium

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