- 1 lb chicken breast, cut in 1-inch cubes
- 1 medium onion, peeled and thinly sliced
- 2 cloves garlic
- 3 cups chicken broth
- 3 tbsp olive oil
- 8-10 celery stalks, washed and cut into 1 inch lengths
- 2 bunches of parsley washed and finely chopped
- 2 tbsp dried mint
- 1 tbsp flour
- 1/3 – 1/2 cup lemon juice
- 1/2 teaspoon turmeric
- 1/2 teaspoon red pepper flakes (optional)
- salt & pepper to taste
In a large pot, brown onions, garlic with chicken breast for about 2-3 minutes. Add turmeric and pepper to the chicken stir for 5 more minutes (do not add salt). Pour in 3 cups chicken broth. Cover the pot with the lid and simmer over low heat for 30 minutes.
In a large non-stick frying pan, sauté the celery in its own liquid for about 10-15 minutes. Add olive oil, parsley and continue sautéing for 5 more minutes or until wilted. Remove from heat and stir in mint and flour to the mixture and mix it very well.
Add celery, mint, parsley, salt to the meat and continue cooking for about 30 minutes. Stir occasionally. Add lemon juice to the stew (start with 1/3 cup and add more later, if needed). Cover and simmer over low heat for 15 more minutes.
This kind of stews usually will be fully cooked in 1 1/2 hours. However, it is better to cook them on the lowest heat setting for an additional hour at least.
Taste the stew and adjust seasoning accordingly. Serve with white rice or brown rice.
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