3 tablespoons canola oil
1½ pounds boneless, skinless chicken thighs, reduce 1-inch cubes
Kosher salt and freshly ground pepper, to taste
1 tablespoon ground turmeric
1 large yellow onion, finely chopped
6 ounces (12 medium) scallions, minced
2 cups minced parsley, plus much more for garnish
1½ cups minced cilantro, plus much more for garnish
4 cups chicken stock
Two 15-ounce cans kidney beans, drained
Pita, for serving
1. Inside a large pot or Nederlander oven, heat the canola oil over medium-high temperature. Season the chicken with pepper and salt, and increase the pot. Prepare, turning when needed, until browned on every side, eight to ten minutes. Utilizing a slotted spoon, transfer the chicken to some plate and hang aside.
2. Add some turmeric and onion towards the pot, and prepare, stirring frequently, until softened, five to six minutes. Add some scallions, parsley and cilantro, and prepare until wilted and dark eco-friendly, a few minutes. Return the chicken towards the pot and add some chicken stock, fenugreek leaves and dried limes.
3. Provide a simmer before the chicken is tender and also the liquid has reduced, 25 minutes. Midway through cooking, pierce three of the limes having a paring knife.
4. Add some kidney beans and prepare until warmed through, another a few minutes. Divide the stew between bowls and garnish with increased parsley and cilantro. Serve with pita quietly.