Middle Eastern Stew


  • 2 pounds chicken thighs
  • 2 tbsp butter
  • 2 onions, sliced
  • 3 tomatoes, diced
  • 3 bell peppers, sliced
  • 4 potatoes, peeled & sliced
  • 1 head of garlic
  • 3/4 tsp cinnamon
  • 1/2 tsp turmeric
  • 1 tsp paprika
  • 1 tsp salt
  • 2 tbsp tomato paste
  • 1 tsp ground saffron + 3 ice cubes
  • 2 cups bone broth


  1. Add 3 ice cubes in a cup with ground saffron on top & let it melt together.
  2. Fry chicken in butter 3 minutes per side over medium heat in a deep pot.
  3. Add all veggies on top of the chicken.
  4. Add spices, tomato paste, bone broth, and saffron water. Bring to a boil.
  5. Once the water is boiling, reduce heat and simmer until potatoes are soft, approximately 30 minutes.

2 Comments Add yours

  1. Kirsten says:

    Looks delicious! I’m having a dinner party Monday and this might be perfect. How many servings does this yield? What would you serve with it?


    1. Oh, fun! Enjoy your dinner party. 🙂 I definitely need to go through & add serving amounts to each recipe! If you make nothing else, I would say 6 adults. You can make some rice & make it go a bit further, and serve with some baguette 🙂


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