Lebanese Green Bean Stew
A wholesome one-pot Lebanese stew with chicken, green beans, and tomatoes, seasoned with aromatic spices. High in protein and fiber, this easy, satisfying dish is perfect over rice or on its own for a healthy, everyday dinner.
Equipment
- 1 heavy-bottomed skillet (or 5-piece cookware set)
- Measuring Spoons and Cups
- Knife and cutting board
- Spoon for stirring
Ingredients
- 2 tablespoons olive oil
- ¼ cup fresh cilantro chopped (plus extra for garnish)
- 4 garlic cloves minced
- ¼ teaspoon crushed red pepper
- 6 ounces tomato paste
- 2 15-ounce cans diced tomatoes
- 4 cups water
- 20 ounces frozen short-cut green beans
- 1 pound chicken breast
- 2 bay leaves
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon 7 Spice
Instructions
- Prepare the Aromatic Base: Start by heating 2 tablespoons of olive oil in a heavy-bottomed skillet over medium heat. Once the oil shimmers, add ¼ cup of freshly chopped cilantro, 4 minced garlic cloves, and ¼ teaspoon crushed red pepper. Stir the mixture continuously for about 1 minute until it becomes fragrant. This step releases the flavors of the garlic and cilantro, forming a rich foundation for the stew.
- Build the Tomato Broth: Add 6 ounces of tomato paste to the fragrant herb mixture. Cook for another minute, stirring constantly to allow the paste to slightly caramelize and deepen in flavor. Next, pour in 2 cans (15 ounces each) of diced tomatoes along with 4 cups of water. Stir thoroughly to combine, creating a smooth, aromatic tomato broth. Let the mixture come to a gentle simmer.
- Add the Chicken and Green Beans: Once the tomato broth is simmering, carefully add 20 ounces of frozen short-cut green beans and 1 pound of raw chicken breast to the skillet. Nestle the chicken into the liquid so it’s mostly submerged. Add 2 bay leaves, then season with 1½ teaspoons salt, ½ teaspoon black pepper, and 1 teaspoon 7 Spice. These spices bring warmth and depth to the dish, highlighting the traditional Lebanese flavors.
- Simmer to Cook Chicken: Reduce the heat to low and cover the skillet with a lid. Allow the stew to cook gently for about 20 minutes. During this time, the chicken will cook through while the green beans soften slightly, absorbing the tomato and spice flavors. Check occasionally to ensure the broth is not boiling too rapidly, as slow simmering helps develop a richer taste.
- Shred the Chicken: After 20 minutes, remove the lid and take out the chicken breasts from the skillet. Place them on a cutting board and shred them into bite-sized pieces using two forks. This step ensures the chicken integrates evenly into the stew, giving every spoonful a perfect balance of protein and flavor. Discard the bay leaves from the broth at this point.
- Combine and Thicken the Stew: Return the shredded chicken to the skillet with the tomato broth and green beans. Stir gently to distribute the chicken evenly. Let the stew simmer uncovered for an additional 20 minutes. This allows the tomato broth to thicken naturally and for all the flavors to meld together. Stir occasionally to prevent sticking, ensuring a smooth and hearty texture.
- Final Seasoning Check: Before serving, taste the stew and adjust seasoning if needed. You may add a pinch more salt, pepper, or crushed red pepper depending on your preference. This step ensures that every spoonful is perfectly balanced in flavor, with a harmonious blend of spice, herbs, and tomato richness.
- Serve and Garnish: Spoon the stew over a bed of fluffy Lebanese rice pilaf or enjoy it on its own for a lighter meal. Sprinkle additional chopped fresh cilantro over the top for a pop of color and extra freshness. Serve immediately while warm, and enjoy a hearty, satisfying, and protein-packed meal that’s perfect for weeknight dinners or meal prep.
Notes
- For best flavor, use fresh cilantro rather than dried. It adds brightness and a subtle herbal aroma.
- Frozen green beans work perfectly, but if using fresh, trim and cut them evenly to ensure consistent cooking.
- The 7 Spice blend is key to achieving authentic Lebanese flavor; if unavailable, mix equal parts cinnamon, allspice, nutmeg, black pepper, coriander, cloves, and cardamom.
- Simmer gently—boiling rapidly can make the chicken tough and reduce the broth too quickly.
- Adjust the crushed red pepper according to your spice preference; the stew is traditionally mildly spicy but can be made hotter.
