Lebanese Potato Stew with Rice (Yakhnet Batata)
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Prep Time45 mins
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Cook Time70 mins
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Serving6
What is a Yakhne?
This Lebanese Potato stew served with rice is a traditional Lebanese hearty dish. Over the years, I have shared quite a few of different Middle-eastern stews which is part of a class of foods known as โyekhne.โ
A โyekhneโ or โyakhniโ is such a versatile dish, that it is made not only in every household in Lebanon, but throughout various households in the Middle East and Northern Africa.
The flavors vary a bit from country to country, but the idea of these stews is basically the same. A vegetable and protein (usually beef cubes or chicken) simmered in a flavored garlic tomato sauce, and served on a bed of white rice with vermicelli noodles.
How is Yakhnet Batata Made?
The stew begins the same way all the Lebanese yekhneโs begin, with fresh chopped cilantro and crushed garlic. I sautรฉ the cilantro and garlic in ghee, but, any neutral oil or butter can be substituted according to your preference. You want to sautรฉ for about 5-7 minutes, until golden but not browned.
The potatoes in this dish are traditionally deep-fried but, I prefer to air-fry them. I peel, cube, wash, dry, and toss the potato cubes in some avocado oil and salt. I then air fry them for about 20-22 minutes on 390F.
Once cooked, I add the shredded chicken breast, potato cubes and chicken broth to the cilantro/garlic mix. I then add tomato paste and let simmer for about 20 minutes.
This dish is served with the classic Middle-eastern rice which is white rice with vermicelli noodles. If you enjoyed this dish, check out the other Lebanese stews I have shared, such as okra stew, Spinach stew, white bean stew, and peas and carrots stew.
STEP 1
Begin by boiling the chicken. In a deep pot, add the bone-in chicken breast along with your favorite fixings.
I like to add a half onion, 2 bay leaves, 1 cinnamon stick, a few cloves, 2 teaspoons of salt, and ยฝ teaspoon of black pepper.
Simmer for 10 minutes on high heat and remove any white residue that rises to the top. Lower to medium-low and cook for 20-25 more minutes until chicken is fully cooked.
Set aside chicken and shred into big chunks. Strain the chicken broth and set aside.
STEP 2
Peel and cube 5 potatoes into 1-1 ยฝ inch cubes. Wash and pat dry. In a bowl, toss with ยผ cup of avocado oil. Season with 1 teaspoon of salt and air-fry for 20-22 minutes on 390F.
Season with 1 teaspoon of salt and air-fry for 20-22 minutes on 390F.
STEP 3
Wash the fresh bunch of cilantros and cut off the stems. Finely chop and set aside.
Peel the garlic and cut in half or thirds. Place in a mortar and top with half teaspoon of salt. Crush garlic well.
STEP 4
In a large deep pot, heat up 2 tablespoons of ghee or any neutral oil. Add the chopped cilantro and crushed garlic and sautรฉ over medium heat for 5 minutes. Do not let the garlic burn.
STEP 5
Add the shredded chicken and potato cubes.
Add 6 cups of the fresh chicken broth along with ยผ cup of tomato paste. Mix until tomato paste has dissolved.
Lower heat to medium-low and let simmer for 20 minutes.
STEP 6
Taste for salt and add if needed. I added ยฝ tsp.
Lastly, add the dried coriander and mix well. Serve with white rice with vermicelli noodles.
Lebanese Potato Stew with Rice (Yakhnet Batata)
Ingredients
- 5 Russet Potatoes
- 6 tb. Avocado Oil
- 1 bunch cilantro
- 10 cloves garlic
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tbsp. dried coriander
For Boiling Chicken
- 2 chicken breasts (Bone-In)
- 2 bay leaves
- 5 cloves
- ยฝ onion
- ยฝ tsp. black pepper
- 1 cinnamon stick
Instructions
- Begin by boiling the chicken. In a deep pot, add the bone-in chicken breast along with your favorite fixings.I like to add a half onion, 2 bay leaves, 1 cinnamon stick, a few cloves, 2 teaspoons of salt, and ยฝ teaspoon of blackpepper. Simmer for 10 minutes on high heat and removeany white residue that rises to the top. Lower to medium-low and cook for 20-25more minutes until chicken is fully cooked. Set aside chicken and shred into big chunks.Strain the chicken broth and set aside.
- Peel and cube 5 potatoes into 1-1 ยฝ inch cubes. Wash and patdry. In a bowl, toss with ยผ cup of avocado oil. Season with 1 teaspoon of saltand air-fry for 20-22 minutes on 390F.
- Wash the fresh bunch of cilantros and cut off the stems. Finelychop and set aside. Peel the garlic and cut in half or thirds. Place in a mortar andtop with half teaspoon of salt. Crush garlic well.
- In a large deep pot, heat up 2 tablespoons of ghee or anyneutral oil. Add the chopped cilantro and crushed garlic and sautรฉ over mediumheat for 5 minutes. Do not let the garlic burn.
- Add the shredded chicken and potato cubes. Add 6 cups of the fresh chicken broth along with ยผ cup of tomatopaste. Mix until tomato paste has dissolved.
- Taste for salt and add if needed. I added ยฝ tsp. Lastly, add the dried coriander and mix well. Serve with whiterice with vermicelli noodles.
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