Home Main DishesLebanese Potato Stew with Rice (Yakhnet Batata)

Lebanese Potato Stew with Rice (Yakhnet Batata)

Name: Lebanese Potato Stew with Rice (Yakhnet Batata)
Prep time: 45 min
Cook time: 70 min
Total time: 115 min
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; 2 chicken breasts ((Bone-In)); 2 bay leaves; 5 cloves; ½ onion; ½ tsp. black pepper; 1 cinnamon stick

November 8, 2022
by Iman

Cuisine: Lebanese
Difficulty: Medium

Facebook LinkedIn Whatsapp Reddit Share via Email

Prep Time

45 mins
Cook Time

70 mins
Serving

6

This Potato Stew is a Lebanese classic comfort dish. The combination of potatoes and tender chicken simmered in a garlicy tomato sauce and served with rice makes this a healthy, hearty meal for kids and adults combined!

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 “yekhne.”

A ‘yekhne’ or “yakhni” 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 yekhne’s begin, with fresh chopped cilantro and crushed garlic. I sauté the cilantro and garlic in ghee, but, any neutral oil or butter can be substituted according to your preference. You want to sauté 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 ½ 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 ½ inch cubes. Wash and pat dry. In a bowl, toss with ¼ 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 sauté 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 ¼ 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 ½ tsp.

Lastly, add the dried coriander and mix well. Serve with white rice with vermicelli noodles.