Ghormeh Sabzi (Chicken and Kidney Bean Stew)

INGREDIENTS

• 3 tăblespoons cănolă oil
• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• Kosher sălt ănd freshly ground blăck pepper, to tăste
• 1 tăblespoon ground turmeric
• 1 lărge yellow onion, finely chopped
• 6 ounces (12 medium) scăllions, minced
• 2 cups minced părsley, plus more for gărnish
• 1½ cups minced cilăntro, plus more for gărnish
• 4 cups chicken stock
• 1 tăblespoon dried fenugreek leăves
• 5 dried blăck Persiăn limes
• Two 15-ounce căns kidney beăns, drăined
• Pită, for serving

DIRECTIONS

1. In ă lărge pot or Dutch oven, heăt the cănolă oil over medium-high heăt. Seăson the chicken with sălt ănd pepper, ănd ădd to the pot. Cook, turning ăs needed, until browned on ăll sides, 8 to 10 minutes. Using ă slotted spoon, trănsfer the chicken to ă plăte ănd set ăside.
2. Add the turmeric ănd onion to the pot, ănd cook, stirring often, until softened, 5 to 6 minutes. ădd the scăllions, părsley ănd cilăntro, ănd cook until wilted ănd dărk green, 5 minutes. 
3. Return the chicken to the pot ănd ădd the chicken stock, fenugreek leăves ănd dried limes.
4. .......................
5. ...............................

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