Persian Chicken Kidney Bean Stew Recipe
A delicious one pot stew made with kidney beans and tender chicken cooked in a pressure cooked for just 15 minutes. The dish is quite simple and packed with flavours from fresh herbs like coriander leaves, parsley and dried fenugreek leaves. You can serve it along with herbed rice by the side.
Persian Chicken Kidney Bean Stew Recipe is a flavour packed dish made from a combination lentil and meat. Both are filled with good amount of protein and is cooked along with some fresh and dry herbs. We have mixed two different kinds of herbs which are chopped parsley and coriander leaves that gives in the freshness and flavour to the dish.
Serve the Persian Chicken Kidney Bean Stew Recipe along with some Mexican Brown Rice and Quinoa and fresh vegetables salad by the side for your Sunday Dinner Meal.
If you are looking for more Chicken recipes here are some :
5 M
20 M
25 M
4 Servings
Ingredients
- 300 grams Chicken , cut into medium pieces
- 1 cup Rajma (Large Kidney Beans) , soaked overnight
- 1 Onion , finely chopped
- 4 cloves Garlic , finely chopped
- 1 cup Coriander (Dhania) Leaves , finely chopped
- 1 cup Parsley leaves , finely chopped
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 1 teaspoon Dried oregano
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- Salt , to taste
- Oil
How to make Persian Chicken Kidney Bean Stew Recipe
To begin making the Persian Chicken Kidney Bean Stew Recipe, we will soak the rajma beans overnight.
Pressure cook the rajma, along with a little salt and enough water for about 30 minutes until it is soft and well cooked.
Heat a pressure cooker on medium heat with oil, add cloves of garlic and saute till they soften. Add in chopped onion and saute till they turn translucent and become slightly golden.
Add washed chicken pieces and saute till the pieces are lightly roasted. Add in chopped parsley, coriander leaves, dried fenugreek leaves, dried oregano, salt to taste, turmeric powder and red chilli powder as well.
Keep sautéing until the leaves wilt. Add 1 cup of water and pressure cook for around 3 whistles until the chicken is cooked well.
Once done allow the pressure to release naturally. Stir in the cooked rajma and check the salt and seasonings. Give the Persian stew a brisk boil and turn off the heat.
Transfer the Persian Chicken Kidney Bean Stew into a serving bowl and serve hot.
Serve the Persian Chicken Kidney Bean Stew Recipe along with some Mexican Brown Rice and Quinoa and fresh vegetables salad by the side for your Sunday Dinner Meal.
