lebanese chicken

These dinner bowls are a modern twist on the beloved Lebanese chicken fatteh casserole. Lebanese spiced poached chicken with toasted pita and mint yogurt sauce, served in dinner bowls with Lebanese rice and Mediterranean salad.

Lebanese Chicken Fatteh

chicken breasts, skins removed

Salt

apple cider vinegar

bay leaves

cinnamon

cardamom

cloves

Water

Extra virgin olive oil

yellow onion, peeled and thinly sliced

garlic cloves, crushed

tsp sweet Spanish paprika

tsp ground sumac

pine nuts

almonds

parsley leaves

loaves Lebanese pita bread,

plain low-fat yogurt (not Greek yogurt)

mint

salt

Prepare the mint yogurt sauce. Place the yogurt, garlic, mint, and salt in a small bowl. Mix with a fork until well-combined. Cover and refrigerate for now.

If you like, prepare Lebanese rice according to this recipe and set aside. Prepare Mediterranean salad according to this recipe; cover and refrigerate for now.

Arrange the chicken breasts in a single layer in the bottom of a heavy cooking pot or Dutch oven. Sprinkle with salt. Add apple cider vinegar, bay leaves, cinnamon sticks, cardamom, and cloves. Pour in enough cold water to cover the chicken by 1 inch or so.

Place the pot of chicken on the stove-top over medium-high heat. Bring to a boil. Skim off the white foam that collects on the surface of the water. Turn heat to low, cover and cook another 15-20 minutes or until the chicken is cooked through registering an internal temperature of 165 degrees F.

With a slotted spoon, remove the chicken from the cooking broth and place on a cutting board to cool.  Strain and reserve the broth for later or other use.

When cool enough to handle, remove the bones and shred the chicken into bite-sized pieces.

In a large cast iron skillet like this one, heat 2 tbsp extra virgin olive oil over medium heat. Add the onions and cook for 4 minutes, stirring regularly. Add the garlic and cook for another minute or so. Add the chicken, paprika and sumac. Season with salt and pepper. Stir until the chicken is well-coated. Cook for 5-7 minutes until the chicken is warmed through.

Remove from heat and add the toasted nuts. Garnish with fresh parsley leaves.

To serve, divide toasted pita bread among serving bowls. Add the Lebanese chicken;top with a generous scoop of the mint yogurt sauce and more toasted nuts, if you like. If you've gone a step further and prepared the rice and salad, then make room to add them next to the Lebanese chicken fatteh (as in the photos above). Enjoy!

There are days when you just feel like cooking something exotic yet simple, and this delicious Lebanese Chicken recipe is apt for such days. Most of us are just bored eating the usual chicken delicacies every now and then, but if you are craving for something quick and indulgent, then don your chef&#x27;s hat and pick up your magic wand to recreate the magic of Lebanese flavours at the comfort of your kitchen. You just need a few simple ingredients to nail this exotic delicacy. So, without wasting any more time, just follow us through these easy steps and impress your loved ones with your smart culinary skills.

Lebanese Chicken

chicken

garlic paste

rice

black pepper

ginger paste

lemon juice

mint leaves

Wash the chicken

To begin with this delicious chicken recipe, take a small chicken, wash and clean it properly. Pat dry the chicken then give a clue of gashes on the legs and breasts of the chicken, so that the marination seeps in perfectly. Make sure you season the chicken pieces with salt ( be generous with salt as chicken can take a decent amount of salt).

Prepare the marinade and marinate the chicken

Now in a small bowl mix ginger garlic paste with juice of half a lemon. Then rub the mixture nicely on the chicken and in the cavity. Next, pour some olive oil on the chicken, cover and marinate in the chicken. Keep it in the refrigerator for upto 30 minutes.

Cook the rice

In the meanwhile, wash and boil rice a little under done as it will cook more in the chicken. Let it attain a normal room temperature. Now add salt, pepper, mint leaves and a drizzle of olive oil.

Stuff the chicken and tie it with a thread

Now stuff the chicken cavity with the rice, starting from legs tie up all over tightly, so the rice does not fall out. You would need thick threads to tie the chicken properly.

Cook the chicken

In the meantime, heat a wok on high flame with a teaspoon of olive oil. When the oil is hot, place the chicken in the wok, you will hear a sizzling sound. We need to get the nice red brown color on both sides of the chicken so cook it for about 5-7 minutes.

Chicken is ready!

Once desired color is achieved lower the flame to slow cover and cook, we will see juices coming out of the chicken. Cook the chicken turning once or twice and basting with the juices for about 30-40 minutes depending on the size of the chicken. When the chicken is ready let sit for 5 minutes. Cut the thread and remove. Carve and serve.

You will love this oven baked Lebanese chicken thighs, marinated with a special blend of Middle eastern homemade 7 spice. It is a very simple dish to make, flavorful and simply delicious.
The chicken is marinated in the 7 spice blend and then baked in the oven to perfection.

Baked Lebanese Chicken

Chicken thighs (I used bone-in chicken thighs)

Lemon

½ Tablespoon garlic granules

onions

olive oil

Tablespoon Lebanese 7 spice

Salt and black pepper

Prep the chicken: Cut any visible fats and excess skin off the chicken thighs and transfer them to a Ziploc freezer bag

To the chicken, add Lebanese 7 spice, garlic granules, lemon juice, olive oil, salt, and pepper, and mix well until the chicken is coated in the marinade.

Let the chicken marinate: Place the freezer bag with the chicken in it, into a bowl (this will prevent any leaks) and into the fridge for a minimum of 4 hours, or overnight for best results.

When you are ready to cook the chicken, preheat the oven to 400F/205C and bring out the chicken from the fridge so it comes to room temperature.

Slice onions and lemons into rings and arrange in a rimmed baking sheet in a single layer.

Bake the chicken for 35-40 minutes or until the internal temperature registers 165F/73C flipping halfway through for a crispier skin.

Remove the chicken from the oven and rest for about 5 minutes for the juice to redistribute before serving. Serve with any other sides of your choice.

Preheat the air fryer at 190C/385F for 3-5 minutes

Remove the air fryer basket for the air fryer and arrange the sliced onions and lemon rounds to make a bed for the chicken

arrange the chicken thighs on the lemon-onion bed skin side down and cook for 20-25 minutes flipping halfway through or until the internal temperature register 165F/73C. serve and enjoy

Air fryer Lebanese chicken instructions

This recipe sounds easy to make, looks extremely delicious and my wife said she would definitely try it, if I made it. 
Thank you so much!!!

This was tasty, although I made some modifications.  I had to guess as to how much garlic granules to use since it wasn't listed.  I used equal amounts of baharat and garlic granules.  I marinaded the chicken overnight in the fridge. After I put the pieces of chicken on top of the sliced onions and lemons, I sprinkled more baharat spice mix on top of the chicken, then drizzled olive oil on each piece of chicken and some salt as well as over the lemon and onions.  I ended up flipping the chicken every 15 minutes, 45 minutes bake time total.  At the end, the mixture was really wet, so I put it under the broiler to crisp up the chicken and get rid of some of the excess liquid.

Cooking Lebanese chicken thighs is a baking recipe and I always prefer baking with ghee. Ghee offers excellent flavor and a high smoke point than any other common vegetable oil. I am happy with my cooking with ghee. 
I prefer using Milkio grass-fed ghee for all my recipes.

Recipe video above. A copycat of a signature dish at Al Aseel, a popular Lebanese restaurant in Sydney! Chicken is marinated in a bold lemon-garlic yogurt mix, then smothered in a garlicky lemon yogurt sauce. Warm yogurt may sound unusual, but one bite will win you over! Serve with pita bread and Fattoush.PS. Please measure the garlic - too much is harsh, too little is sad.PPS. The salt might seem a lot, but please trust, it&#39;s not salty!

Lebanese Lemon Garlic Chicken - Al Aseel copycat

tbsp Greek or plain yogurt

garlic garlic

yogurt

garlic

tbsp extra virgin olive oil

tbsp tahini ((hulled),

water

olive oil (,

parsley

Lemon wedges and extra virgin olive oil (, for garnish)

Lebanese bread (for sauce mopping (recommended))

Marinade chicken 12 - 24 hrs. Cook in 2 batches. Whisk sauce, rest 1 hr, warm just before serving. Smother chicken, serve!

ABBREVIATED RECIPE:

Marinade - Mix the marinade ingredients in a bowl. Add the chicken, toss to coat then refrigerate to marinate for 12 - 24 hours (Note 2).

Sauce - Put the sauce ingredients in a microwaveable bowl and whisk to combine. Set aside for 1 hour + to let the garlic flavour meld. (Note 4)

Cook chicken - Drain off excess marinade from the chicken. Heat 1 tbsp oil in a large non stick pan over high heat. Place half the chicken in and cook for 1 1/2 - 2 minutes on each side until golden. Remove onto a plate.

Repeat - Scrape out / roughly wipe loose black bits out of the pan. Reheat remaining oil and cook remaining chicken. Rest for 2 minutes.

Warm sauce - While the chicken is resting, microwave for 40 seconds to warm (but not hot) then give it a good whisk. Taste and add more lemon for tangier, or more water to loosen (some yogurts are thicker than others).

Serving - Spread half the sauce in a shallow bowl. Use a spatula to transfer the chicken onto the yogurt. Spoon over remaining sauce, finish with a swish of olive oil and sprinkle of parsley. Serve!

FULL RECIPE:

This is amazing! Fans of the chicken schwarma will love this too. We had it with .the easy flat breads and fattoush. ❤️

Unfortunately I was not to impressed by this recipe. Not too much flavour to it. Won’t make it again!

I made this recipe last night and we loved it!  Very simple, but with delicious flavors.  The sauce makes it a little different than typical Greek style chicken.  I served the chickpea salad alongside, and some Naan bread, which worked out great.  Thanks for the recipe.

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Top 4 lebanese chicken recipes from across the web

The most viewed lebanese chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lebanese Chicken Fatteh

Lebanese Chicken

Baked Lebanese Chicken

Lebanese Lemon Garlic Chicken - Al ...

The most viewed lebanese chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine