Chicken Basha - Lebanese Meatball Stew
A chicken version of my Dawood Basha stew with the same gusto of meatballs, potatoes and peppers in tomato sauce is best served with vermicelli rice.
Servings: 3 people
Calories: 573.81kcal
Ingredients
For the chicken meatballs
- 500 grams boneless chicken thighs cut into smaller pieces
- 1 medium onion diced finely
- 3 garlic cloves minced
- 2 to 3 green chilli slit and chopped
- fresh parsley chopped
- ½ tablespoon allspice powder
- ½ teaspoon cinnamon powder or cumin powder
- 1 teaspoon pomegranate molasses
- Salt and pepper to taste
For pan-frying
- Olive oil for searing and frying
- 1 large potato chopped into large chunks
- 1 bell pepper any colour, chopped into large cubes
For the Tomato Pomegranate Molasses Sauce
- 1 medium onion diced finely
- 4 garlic cloves minced
- ½ tablespoon allspice powder
- ½ teaspoon cinnamon powder
- 300 grams tomatoes pureed or chopped finely (2 large)
- 1½ tablespoon tomato paste
- 1 tablespoon pomegranate molasses
- water as required
- Salt and pepper to taste
- fresh parsley
Instructions
Prepare the chicken meatballs
- Add the chicken meatballs ingredients into a food processor or grinder mixie jar and process until the mixture comes together.500 grams boneless chicken thighs, 1 medium onion, 3 garlic cloves, 2 to 3 green chilli, fresh parsley, ½ tablespoon allspice powder, ½ teaspoon cinnamon powder , 1 teaspoon pomegranate molasses, Salt and pepper to taste
- Transfer the mixture into a bowl and make 15 to 20 equal-sized balls. You may make smaller meatballs for more. For ease, wet your hands between making each meatball.
Sear the chicken meatballs
- Heat olive oil in a saucepot and place the meatballs without crowding the pan. You can do it in batches so it is easy to stir and sear evenly. Make sure all meatballs are browned. Remove the meatballs and keep them aside.Olive oil
Roast the potatoes and red bell pepper
- Add more olive oil to the same pan. Pan-fry the potato chunks until browned on all sides. Remove and keep them aside. Next, add the chopped red bell pepper and roast until charred edges. Remove and keep them aside.1 large potato, 1 bell pepper
Prepare the Tomatoes
- Purée the tomatoes and keep them ready for sauce or use them as finely chopped tomatoes. You may also process some of the roasted bell pepper along with the tomatoes for added flavour and colour. This works well if you are using red bell pepper, avoid if using green.300 grams tomatoes
Prepare the sauce
- Heat more olive oil in the same pan. Saute the finely chopped onions and garlic. Add the spice powders along with some salt and saute for few minutes. Stir in the pureed tomatoes, tomato paste and pomegranate molasses. Bring the sauce to a full boil.1 medium onion, 4 garlic cloves, ½ tablespoon allspice powder, ½ teaspoon cinnamon powder, 1½ tablespoon tomato paste, 1 tablespoon pomegranate molasses
Prepare the stew
- Place all the seared chicken meatballs carefully in a single layer. Pour enough water to partially submerge the meatballs. Cover and cook on low flame for 15 to 20 minutes or until the meatballs are cooked and the sauce thicken.water as required
- Stir in the fried potatoes and bell peppers. Taste and adjust the spices and salt. Cover and cook for another 10 minutes or until the potatoes are cooked through and sauce reaches your desired consistency.Salt and pepper to taste
- Transfer to the serving bowl and garnish with parsley leaves. Serve warm with boiled white rice or vermicelli rice. Refrigerate or freeze any leftover in an airtight box.fresh parsley
Notes
Have a question or looking for more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.
Nutrition
Calories: 573.81kcal | Carbohydrates: 38.48g | Protein: 45.21g | Fat: 28.06g
