Chicken Sabzi

 This is a variation on the classic Ghormeh Sabzi, a very delicious lamb and chickpea stew of Persian origin. Lamb, however, is expensive these days, and the traditional recipe, which may be found somewhere below under ‘Lamb Dishes’, takes a good two hours to cook. This interpretation, which uses canned chickpeas, is just as tasty and can be ready in half an hour. The meat and chickpea part can also be prepared the day before and kept in a covered bowl in the fridge, reheated and the wilted vegetables stirred through while the rice is cooking.


3 tblsp cornflour.

½ tsp turmeric.

2 tsp ground fenugreek.

¼ tsp ground white pepper.

Salt to taste.

2 cups chicken stock.

1 good bunch spinach, washed, trimmed and chopped.

½ cup coriander greens, chopped.

¼ cup parsley.

1 large spring onion, chopped finely.

¼ cup olive oil.

250g lean chicken meat, diced.

1 medium onion, peeled and diced.

1 400g can chickpeas, drained.

Wedge of lemon.


Mix the cornflour and spices together in a bowl, quench with a little cold water, and add the stock, beating well to ensure that it is thoroughly mixed. Set aside. Prepare the green vegetables and mix together in a bowl [if coriander is unavailable, try celery leaves instead]. Set aside.

Heat the oil in a wide sauté pan over a hot flame. Sauté the meat until sealed then add the onion. Stir through and cook for a further 3-4 minutes until soft but not brown. As the chickpeas and the spice mixture, stirring continuously until the mixture thickens and bubbles. Reduce heat to a simmer, cover, and cook for a further 15 minutes. Stir from time to time.

The meat mixture is now ready and may be poured into a bowl, covered and placed in the fridge for use later. If reusing later, reheat gently and add the greens when bubbling. If continuing to cook, simply add the greens, raise the heat until the mixture is bubbling gently then cook for a further 5 minutes, stirring frequently. Squeeze the lemon in the mixture, stir again and serve over white rice.

Serves: 2.

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