Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Persian Chicken with Kidney Beans & Black Limes
Here’s my spin on Ghormeh Zabzi, a chicken and kidney bean stew which I believe is Iranian in origin. One pan cooking at it’s best, I literally threw all the ingredients into my trusty largest pan and whacked it in the oven for an hour, piercing the limes and adding the kidney beans halfway through. Totally delicious served with a simple couscous salad.
Prep: 5 minutes
Cooking: 45 minutes
Total: 50 minutes
8 chicken thighs (boneless, skinless)
2 onions cut into wedges
1 tsp salt
2 tsp ground cumin
2 tsp turmeric
1/2 tsp ground cardamom
1 tsp fenugreek seeds
1 cinnamon stick
4 black dried limes
300ml chicken stock
400g kidney beans
Pomegranate seeds and fresh coriander to serve
Heat the oven to 180 fan, (200 conventional).
Combine all the ingredients apart from the kidney beans, pomegranate seeds and coriander in a casserole pan or oven proof dish.
Put in the oven for 15 minutes. Add the kidney beans, give the pan a stir & pierce the limes with a sharp knife so they release their flavour.
Return the pan to the oven for 30 minutes.
Sprinkle with the fresh coriander & Pom seeds. Serve with couscous, quinoa or potatoes.