A new twist on a centuries old traditional dish.
2 TBS olive oil
1.25 lb boneless, skinless chicken breasts, cut into 1 inch cubes
2 medium onions, quartered & thinly sliced
3 cloves garlic, minced
3/4 c. thinly sliced baby carrots
4 c. warm chicken broth
3/4 c. brown lentils
1 can fava beans, rinsed & drained (Great Northern or Cannelini may be substituted)
1/2 tsp ground ginger
3/4 tsp cinnamon
1 bay leaf
generous pinch of saffron threads
1/4 tsp ginger
1/4 tsp freshly ground red peppercorns
1/2 tsp tumeric
In a large skillet or Dutch oven, heat olive oil for 2 minutes. Add chicken & cook until no longer pink. Add onion, garlic & carrots, saute until onion is translucent.
Pour in warm chicken broth; bring to a simmer. Stir in lentils, beans, ginger, cinnamon, bay leaf & saffron. Cover & simmer for 45 minutes, stirring occasionally.
Stir in additional 1/4 tsp of ginger, pepper & tumeric; simmer an additional 5 minutes.
To serve, place a piece of flatbread (or substitute a whole wheat tortilla) in shallow bowl, ladle stew over.