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Middle Eastern   -   Bukhari Chicken Stew (Saudia Arabia)   adapted from From the Lands of Figs and Olives by Salloum and Peters

  • 4 Pounds Chicken -- cubed
  • Salt And Pepper -- to taste
  • 5 Tablespoons Butter
  • 1 Teaspoon Ground Ginger
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Ground Coriander
  • 1 Large Onion -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 8 Ounces Mushrooms -- sliced
  • 1 Cup Cabbage -- shredded
  • 1 Cup Peas
Directions Sprinkle chicken with salt and pepper. Melt butter in fry pan and saute chicken until well browned. Add water to cover by 1 inch, ginger, cumin, and coriander. Cover and simmer for 25 minutes. Add the remaining ingredients, cover and simmer for 20 minutes. Add more water if necessary.
Serves 4
Time to Make 0:00

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