Prep time: 15 minutes
Total time: 2 hours
½ cup|120 ml vegetable canola oil
2 pounds|907 grams boneless, skinless chicken thighs
2 yellow onions, thinly sliced
1 cup dried kidney beans, soaked overnight
½ teaspoon turmeric
kosher salt and freshly ground black pepper, to taste
4 whole dried Persian limes, pierced
4 cups finely chopped parsley (about 3-4 bunches)
1 cup finely chopped fresh cilantro (about 1 bunch)
1 cup chopped fresh fenugreek leaves (about 1 bunch), or ¼ cup dried
1 cup finely chopped scallions (about 1 bunch)
2 tablespoons dried Persian lime powder, or ¼ cup|60 ml fresh lime juice
- In a large saucepan, heat 3 tablespoons oil over medium-high. Add the chicken and, working in batches, cook until browned, 10 to 12 minutes. Transfer to a plate, then add in the onions and cook until browned, about 8 to 10 minutes. Add the chicken back to the pot, along with the kidney beans, turmeric, salt, and pepper, Persian limes, and 2 cups water and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook for about 10 minutes, stirring occasionally.
- Meanwhile, heat the remaining oil in a saucepan over medium. Add the parsley, cilantro, fenugreek, and scallions and cook for 20 minutes, stirring constantly, until fragrant.
- Add the herbs along with the lime powder to the pot with the chicken. Cover and simmer over low an additional 1 ½ hours, stirring occasionally, until the chicken and the beans are tender. Season to taste and serve with steamed basmati rice.
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