With the weather truly cooling down (hello, overnight temps in the single digits), this hearty recipe is the perfect weeknight dinner to warm you up from the inside out.
Ingredients
¼ cup olive oil
4 boneless, skinless chicken breasts, cut into bite size cubes
1 cup chopped red onions
1 teaspoon minced garlic
1 cup tomato juice
2 cups chicken or vegetable stock
1 tablespoon tomato paste
2 cups zucchini, chopped into cubes
1 cup carrots, chopped into rounds
1 cup chopped broccoli florets
1 cup green peas (fresh or frozen)
½ cup chopped celery
1 cup chopped potatoes, peeled and quartered
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon black pepper
1 teaspoon dried basil leaves
Method
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Heat the olive oil in a large pot over medium high heat.
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Lightly brown the chicken for five minutes.
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Add the salt, cinnamon, black pepper, basil, onions, and garlic.
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Cook for another five minutes, stir frequently.
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Pour the tomato juice, chicken or vegetable stock, and tomato paste.
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Bring mixture to a boil, then add the vegetables.
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Cover, reduce heat, and simmer for 30 minutes until vegetables are tender.
Serve hot with a side of cooked basmati brown rice.
Simply Lebanese: 30 Recipes From The Heart Of Lebanon is available to purchase in print through Amazon & Barnes & Noble and as an ebook through Angus & Robertson.
