This chicken stew is ready in under an hour, but tastes like it stewed all day. Sooo good!
Dajaj
Ablama
(Syrian
Chicken Stew)
6
boneless, skinless chicken breasts
½
cup flour
¼
cup butter
1
large onion, chopped
5
tbsp pine nuts
4
½ cups chicken stock
Pinch
of salt
¼
tsp black pepper
¼
tsp cinnamon
3
tbsp lemon juice
Fresh
cilantro, roughly chopped, for garnish
Seen
here served with brown basmati rice.
Directions:
Trim
chicken breasts of any fat, rinse and pat dry. Cut each breast into
3 pieces and dip them in the flour. Melt butter in a frying pan and
brown chicken over moderate heat. Remove chicken from the pan.
Fry
the onion in the same pan until golden brown. Remove and fry the
pine nuts in the same pan until golden brown. Remove and drain on
paper towels. Add the chicken stock, salt, pepper and cinnamon to
the pan, stirring continuously for 2 minutes.
Transfer
the chicken and onions to a large saucepan. Add the stock and cook
over moderate heat for about 40 minutes, until tender. Add the lemon
juice and cook further for 5 minutes. Transfer to a serving dish and
garnish with the fried pine nuts and cilantro.
