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!
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 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.