Simply Lebanese

Lebanese Potato Stew with Rice (Yakhnet Batata)

Yakhnet Batata
  • 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!
Yakhnet Batata

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.

Yakhnet Batata

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.

Yakhnet Batata

Set aside chicken and shred into big chunks. Strain the chicken broth and set aside.

Yakhnet Batata

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.

Yakhnet Batata

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.

Yakhnet Batata

Peel the garlic and cut in half or thirds. Place in a mortar and top with half teaspoon of salt. Crush garlic well.

Yakhnet Batata

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.

Yakhnet Batata

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.

Yakhnet Batata
Yakhnet Batata

Lebanese Potato Stew with Rice (Yakhnet Batata)

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!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Lebanese
Keyword: Batata Harra, Chicken, Fried Potatoes, yakhne
Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes
Servings: 6
Calories: 329kcal
Author: Iman

Ingredients

  • 5 Russet Potatoes
  • 6 tb. Avocado Oil
  • 1 bunch Cilantro
  • 10 Cloves Garlic
  • 2 tsp. Salt
  • 1 tsp. Black Pepper

For Boiling Chicken

  • 2 Chicken Breasts (Bone-In)
  • 2 Bay Leaves
  • 5 Cloves
  • ½ Onion
  • ½ tsp. Black Pepper

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, 1cinnamon stick, a few cloves, 2 teaspoons of salt, and ½ 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 ½ inch cubes. Wash and patdry. In a bowl, toss with ¼ 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 sauté 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 ¼ cup of tomatopaste. Mix until tomato paste has dissolved.
  • Taste for salt and add if needed. I added ½ tsp.
    Lastly, add the dried coriander and mix well. Serve with whiterice with vermicelli noodles.

Nutrition

Calories: 329kcal | Carbohydrates: 36g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 692mg | Potassium: 938mg | Fiber: 3g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 2mg

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