Wide Beans Chicken Stew

This is a quick and colourful stew, loaded with white beans, peas and young carrots, parsley and thyme. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Lebanese
5 persons
Economical
02:30 Hr

Ingredients

1 whole chicken or 1 kg
2.5 cups white butter beans or 500 g
3 tablespoons Vegetable oil
1 medium Onion or 150 g, chopped
5 cloves Garlic, mashed
1 cup Coriander leaves or 75 g, chopped
2 medium Tomatoes or 300 g, peeled and cut into cubes
4 tablespoons Tomato paste
2 cubes MAGGI Chicken Stock
1/2 teaspoon ground cinnamon

Products Used

Chicken Bouillon

How to Prepare

Let the chicken boil in water for 45 minutes or until it becomes tender. Remove from water and set aside to cool and reserve the chicken stock . In a different pot bring the beans to boil then cover and simmer on low heat for 2 hours or until they become
Heat oil in a pot and fry chopped onions for 2 minutes or until it becomes tender then add mashed garlic and sauté for 1 minute.
Add coriander and sauté for another minute. Add tomato cubes, tomato paste, 4 cups of chicken stock and MAGGI Chicken Stock cubes. Bring to boil and simmer for 10 minutes.
Remove chicken skin and bones and flake the chicken into big flakes.
Add chicken flakes, cinnamon powder and beans to the pot. Stir a little and bring to boil then simmer on low heat for 10 minutes.