Lebanese · intermediate
Lebanese Lemon Cilantro Chicken And Jute Leaf Stew
A comforting Lebanese stew made with tender chicken, finely chopped jute leaves, and a fragrant fried garlic-cilantro temper.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of olive oil in a medium pot over medium heat, add chicken pieces, and cook for 6 minutes until lightly browned.
- 02
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.
- 03
Add the thawed chopped jute leaves and ground coriander to the broth, stirring gently, and simmer uncovered for 8 minutes without over-boiling.
- 04
Heat the remaining 2 tablespoons of olive oil in a small frying pan over medium-low heat.
- 05
Add the minced garlic and fresh cilantro to the skillet, sauteing for 2 minutes until garlic turns light golden and highly aromatic.
- 06
Pour the sizzling garlic-cilantro mixture and lemon juice directly into the jute stew, stir gently, add salt, and serve hot over rice.
A LITTLE KITCHEN KNOW-HOW
Teshweh Garlic Tempering
Quick-frying garlic and cilantro in oil creates an intense aroma that brightens dark leaf stews right before serving.
Notes from the kitchen
- 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.
