Persian Chicken and Kidney Bean Stew

Name: Persian Chicken and Kidney Bean Stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 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

open_in_newFrom another website: Archanas Kitchen

This simple one-pot stew combines kidney beans and tender chicken, pressure-cooked for 15 minutes with coriander leaves, parsley and dried fenugreek leaves. Serve it with herbed rice.

schedulePrep

5 min

local_fire_departmentCook

20 min

groupServes

Ingredients

As listed on Archanas Kitchen

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

Source

Recipe by Archana's Kitchen on Archanas Kitchen. The full method is on the original page.

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