Solo: Smoked Lebanese Stew

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Solo: Smoked Lebanese Stew

Smoked paprika, cumin & coriander infused tomato sauce with chicken, served on brown rice.

Ingredients to serve 1

  • ¼ cup x parboiled brown rice
  • 1 x chicken breast – cut into cubes (2cm)
  • ¼ x onion – peel & chop finely
  • ¼ sachet x tomato paste
  • ½ clove x garlic – peel, grate finely & chop
  • ½ tsp x smoked paprika
  • ½ tsp x cumin
  • ¼ tsp x coriander seeds
  • 1 x tomato – grate coarsely (reserving the liquid)
  • ¼ x cauliflower – cut into florets
  • 3g x coriander – chop leaves roughly
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Brown rice: Pour boiling water (¾ cup) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.

Step 3

Chicken: Place a pan on medium-high heat with a knob of butter. Season the chicken with salt and pepper, then add to the pan once the butter has melted. Brown for 2-3 minutes until golden (but not cooked through yet), then remove from the pan and set aside.

Step 4

Smoked tomato sauce: Using the same pan on medium-high heat, add a drizzle of olive oil. When hot, add the onion with a pinch of salt and sauté for 5 minutes. Then add the tomato paste, garlic, smoked paprika, cumin and coriander seeds. Cook for 30 seconds before adding the tomatoes (with the liquid) and water (¼ cup). Simmer (gently boil) for 10 minutes until the sauce thickens. Add the chicken back into the pan, simmer for another 2 minutes, then add the cauliflower and cook for another 2-3 minutes until everything is cooked through. Add HALF the coriander and mix through.

Step 5

Serve the brown rice topped with the smoked tomato sauce and sprinkle over the REST of the coriander.

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