This post may contain affiliate links. Please read our disclosure policy.
This Lebanese Potato stew, also known as Yakhnet Batata is a rich and hearty mix of tender chicken thighs, potatoes, and a light but flavorful garlic-infused tomato sauce.
Lebanese Potato Stew- Yakhnet Batata
This Lebanese Potato Stew recipe is incredibly cozy! Easy to make and loved by the entire family, chicken stew fills your entire house with comfort and warmth as it cooks itself on the stove in under 35 minutes!
Ingredients for Lebanese Potato Stew Recipe
There are no fancy ingredients in this Lebanese chicken stew, it uses just a handful of ingredients with an effortless cooking method all in one pot. You really don’t need much to make homemade comfort food that’s just plain delicious!
Chicken thighs: Boneless skinless chicken thighs are best for this chicken stew.
Potatoes: Baby white potatoes or Yukon golds are the best potatoes for the stew. Baby potatoes should be halved and Yukon golds cut into about 2-inch chunks.
Garlic: Use fresh garlic. Avoid jarred or anything pre-chopped.
Tomato paste: 2 tablespoons.
Water: To make the homemade chicken broth.
How to Make Lebanese Potato Stew:
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep your ingredients, and then add a layer of chicken thighs, followed by a layer of potato chunks to a large non stick skillet.
Add the diced garlic and salt. Then pour water, just until the chicken and potatoes are barely covered.
Bring to a boil, skim any excess fat, add cinnamon sticks and then reduce heat, cover pot and simmer.
Once the chicken is tender and the potatoes are softened, add tomato paste, mix gently and simmer for another 5 minutes, until the broth is thickened.
And this is what comes off the stove:
- Juicy and tender pieces of chicken;
- Soft potatoes that have sucked up the flavor of the sauce;
- Loads of thick, rich, savory, garlic infused stew sauce. Yum!
Tips for Making the Best Lebanese Potato Stew:
- For best results use, boneless skinless chicken thighs. Those tender chicken thighs really take this dish to the next level. I use boneless skinless ones because they’re easy, but you could definitely use bone-in ones and just remove them later.
- I strongly advise against using chicken breast, It won’t be as tender and flavorful as the thighs. Plus chicken breast is easy to overcook.
- Potato options, I used Yukon gold potatoes, cut into 2-inch chunks so they cook in about the same amount of time as the boneless skinless chicken thighs. You can also substitute for small baby potatoes.
What to serve with chicken and potato stew?
The beauty of a one-pot stew like this is that you really don’t need to add anything more to complete the meal. You can serve the stew chicken in bowls with just a side of your favorite crusty bread, or if you have 20 minutes, make some Lebanese Rice to serve as a bed for the saucy stew. A big salad to start the meal is never a bad idea.
Can you freeze chicken stew?
Yes! This Lebanese potato stew will freeze well. First, let the stew cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge and warm through over medium heat on stove on in microwave.