Chicken Lemon Stew

1. 1

   In a 4-quart pan, combine 2 1/2 cups water, cardamom, rose water, lemon juice, saffron and salt.

2. 2

   On high heat, bring the mixture to a boil.

3. 3

   Reduce heat to medium.

4. 4

   Dissolve the flour in the 1/2 cup water, then add to the liquid slowly with continuous mixing.

5. 5

   When mixture thickens, add chicken pieces.

6. 6

   Cover and let cook until chicken pieces are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.