It’s Rhubarb Season! enjoy this Healthy & Easy to Make, sour stew recipe!
300-400 gr Boneless Skinless chicken breast ( Lamb or beef),
1 bunch Parsley,
1 bunch Mint(or Dry Mint),
2 Rhubarb Stalks
olive oil (or any kind of cooking oil),
Saffron, Turmeric, Salt and Pepper.
Gently fry diced onion, add turmeric, then add chicken breast, fry for 2, 3 mins
add one cup of water and simmer for about 15 min on low heat, add seasoning ,you may add some saffron if you like
add the chopped Parsley and Mint
simmer for another 30 min
Cut Rhubarb stalks into 10 cm
add them to the stew, add some more salt and pepper if needed, Reduce heat, and simmer over low heat for about 5-10 minutes, just until the rhubarb stalks is getting soft in order to keep the shape and texture of rhubarb stalks,