Ghallaba Middle Eastern Stew. Recipe makes 8 to 10 servings. You may want to cut the recipe in half.
I’m on the purple plan so the only points for me were the oil and the rice. There are potatoes in the stew, but they are optional. You can add zucchini, broccoli or your favorite vegetables.
The ingredients and amounts are listed so you can easily calculate the points for 💜💚💙 plans
The Spice Blend
2 teaspoons of each:
Allspice
Cloves
Pepper
Cinnamon
Nutmeg
Ginger
Smoked paprika
1/2 teaspoon cardamom
Combine thoroughly, label and place in an air tight lidded container
Vegetable Broth. About 6 cups
30 ounces fire roasted diced tomatoes
30 ounces tomato sauce
2 large chicken breasts cut into bite size pieces
1 tablespoon olive oil. 4 points
1 onion chopped
1 jalapeño de-veined, de-seeded and chopped
About 1 1/2 cups baby carrots or chopped carrots
1 red bell pepper chopped
1 green bell pepper chopped
4 cloves garlic minced
6 ounces sliced mushrooms
5 small potatoes cooked and cut into quarters. I microwaved mine while I was prepping other ingredients. The potatoes are optional. Count the points according to your serving size
Feel free to add other vegetables 👌
1/2 cup chopped parsley
1. Season chicken generously with the spice blend and salt.
2. In a 14 inch skillet heated with 1 tablespoon oil sauté chicken until browned
3. Remove chicken from skillet
4. Add onions and sauté for a minute
5. Add carrots and bell peppers. Season with the spice blend and salt.
6. Add mushrooms. Sauté until the liquid has evaporated from the mushrooms. If the skillet gets too dry add a little vegetable stock
7. Make a well in the vegetables. Add garlic and sauté until fragrant. About a minute.
8. Add potatoes, parsley, tomato sauce and fire roasted diced tomatoes.
9. Add enough stock to make a stew like consistency and simmer for about 20 minutes
10. Traditionally served over rice. I used 1/2 cup
basmati rice. 2 points
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