My friend Kerene uses an expression which always makes me smile: “It’s a no-brainer!“
When I was fretting over a catering job that I felt ill-prepared for, her answer was: “Come on, Joumana, it’s a no-brainer!”
Well, this herewith is truly a no-brainer, Lebanese-style.
Stir-fry some chicken and veggies and add a typical homestyle Lebanese touch of flavor at the end of cooking.
Some cilantro pesto and a squirt of lemon, if desired.
- 2 pounds of deboned chicken thighs (1 kilo)
- 1 pound of small boiler onions (substitute 3 onions, sliced)
- 2 or 3 large sweet potatoes (substitute white baking potatoes or small fingerling potatoes)
- olive oil, as needed (substitute clarified butter or ghee)
- 8 garlic cloves, mashed with a dash of salt
- 1/2 bunch of cilantro, washed and leaves chopped (the equivalent of half of a cup)
- one lemon
- Coat the chicken with spices (paprika, cumin, cinnamon, allspice, salt, pepper) and marinate in yogurt for an hour or longer, if you have time. Otherwise, just skip this step. Dry the chicken pieces and dip in flour. Heat some oil or ghee in a pot and fry the chicken a few minutes on both sides until golden-brown. Set aside.
- Add more oil and fry the onions till browned and then the potatoes. Add the chicken and one cup of water to the pot, cover and cook for 10 minutes until the veggies and the chicken are thoroughly cooked.
- In a small skillet, heat a couple of tablespoons of olive oil; add the mashed garlic and chopped cilantro and fry 30 seconds until fragrant but not browned. Dump the cilantro pesto in the chicken and veggies and mix.
- Squirt some lemon if desired and serve.