Lebanese Chicken and Stringbean Stew Lubiyeh or Lubi bi Assineyh

This is the Lebanese Jamaican version of a traditional Lebanese dish, Lubiyeh or Lubi bi Asineyeh. It is much spicier than the traditional Lebanese version....so be warned! I remember my mother spending hours to make this dish, browning the chicken, then slowly stewing it on the stove top or covered in a ceramic casserole in the oven, adding the spices that make up the Baharat, a little at a time. I have used a combination of oven roasting, and a slow cooker which takes away the need for constant monitoring! 

1 1 /2 lbs chicken thighs

1 lb string beans

10 cloves garlic, crushed

1 large yellow onion, cut into large chunks

5-6 very ripe, very red Roma tomatoes, cut into chunks

1/2-1 tablespoons Baharat (see previous recipe for this Lebanese mixture. It is also known as 7 spice mix and flavors and ingredients are very regional and family dependent. The main spices are cinnamon, paprika, cloves, allspice, and cumin. My version is a little spicy so you may want to either use commercially prepared brands or just add the main spices to taste. There are also many other recipes available for Baharat on the Internet)

1 teaspoon salt

1 teaspoon black pepper

¼ cup olive oil

1 Habanero chili, whole

Cilantro, Mint, and lemon juice, additional crushed garlic to taste
Tomato paste to thicken sauce

Directions

1.      Cut the chicken thighs into chunks. Season with the Baharat, salt and pepper. Marinate in refrigerator for a few hours or overnight

2.      Wash, clean and cut the beans as shown. Place at the bottom of the slow cooker (6 quart)

3.      In a large baking casserole, arrange the onions, tomatoes and garlic, making sure that the garlic is sequestered in one corner of the dish. Place the chicken chunks on top of this and bake for about 30-45 minutes at 375 degrees Fahrenheit until browned.

4.      Remove from oven. Place chicken chunks on top of the beans in the slow cooker, along with the whole, now cooked garlic cloves.

Puree, using blender (hand or standing), the tomatoes and onions in the broth created, and pour the pureed mixture over the chicken and beans.

The departure from the traditional Lebanese recipe by Lebanese Jamaicans, is the addition of a Habanero chili, left whole and removed towards the end of the cooking process. Naturally, it is optional, and not for everyone.

5.      Cook on high for 4 hours, or low for 6 hours. Stir once or twice during the cooking process. Thicken the sauce by adding tomato paste until you have it at a consistency you like.

6.      At the end of the cooking time, season to taste with additional salt and pepper, Baharat, additional beaten garlic, chopped cilantro, fresh mint and additional lemon juice, to taste before serving. This dish is usually eaten with rice or a thick flat bread, and a Lebanese salad. It tastes much better the next day after it has been refrigerated and the flavors allowed to mix.