lebanese chicken recipe

The Best lebanese chicken recipe

Oh, there’s nothing quite like Lebanese chicken—rich, tender, and packed with flavors that make every bite feel like a hug. I’ve been cooking it since my kids were little, and honestly, it’s one of those dishes that doesn’t just feed you, it feeds the soul. The way the chicken soaks up the garlic, lemon, and cumin while simmering in a fragrant broth makes it feel special, even when it’s just for a weeknight dinner. My family loves it because it’s hearty enough to hold up through leftovers, but still light enough that it doesn’t weigh you down. It’s that kind of dish—comforting, balanced, and always a hit with picky eaters too.

I love this recipe because it’s so versatile. You can make it for a big family gathering, a cozy dinner with friends, or even just a simple meal when you’re all tired from the day. The health benefits are nice too—lean protein from the chicken, plenty of fiber from the vegetables, and healthy fats from the tahini and olive oil. Plus, the spices are gentle but deep, so it’s not just flavorful, it’s nourishing. My kids always ask for seconds because it’s so satisfying, and honestly, I don’t blame them. It’s the kind of meal that makes you feel good, inside and out.

Lebanese Chicken (Mujadara Chicken)

4.6 from 1587 votes

A flavorful Lebanese dish featuring tender chicken cooked with rice and spices, topped with a rich tomato sauce and served with warm flatbread. Perfect for a hearty meal with family or friends.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless chicken thighs
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil

For the Rice

• 1 cup basmati rice
• 2 cups chicken broth
• 1 tbsp butter
• 1 tsp lemon zest
• ½ tsp cinnamon

For the Sauce

• 1 cup crushed tomatoes
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried mint
• ½ tsp red pepper flakes (optional)
• Salt to taste
• 2 tbsp olive oil

For Garnish

• Fresh parsley, chopped
• Extra lemon wedges
• Warm flatbread (pita)

👨‍🍳Directions

1. 1 Marinate the chicken: In a bowl, mix chicken thighs with cumin, coriander, paprika, turmeric, salt, black pepper, and olive oil. Let it marinate for at least 15 minutes.
2. 2 Cook the rice: Rinse basmati rice until the water runs clear. In a pot, heat butter over medium heat, add lemon zest and cinnamon, then sauté for 30 seconds. Add rice and stir for 1 minute. Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
3. 3 Cook the chicken: Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown. Set aside.
4. 4 Make the sauce: In the same skillet, sauté chopped onion until soft (about 5 minutes). Add minced garlic, tomato paste, crushed tomatoes, dried mint, and red pepper flakes. Cook for 5-7 minutes until thickened. Season with salt.
5. 5 Assemble: Divide cooked rice into bowls. Place chicken on top of the rice. Pour the sauce over the chicken and rice. Garnish with chopped parsley and lemon wedges.
6. 6 Serve warm with flatbread on the side.
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🔧Equipment

• Large pot
• Skillet or frying pan
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon
• Oven (optional, for crisping chicken)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18.5💛Saturated Fat: 3.5❤️Cholesterol: 120🧂Sodium: 750🌾Total Carbs: 55🥦Dietary Fiber: 5🍬Sugars: 10🥩Protein: 35

📝Notes

For extra flavor, add a pinch of cinnamon or cardamom to the marinade.,Use a food processor to quickly make the flatbread dough.,Ensure chicken is fully cooked to avoid foodborne illness.,Garnish with extra fresh herbs for a vibrant presentation.

This Lebanese chicken recipe is always a crowd-pleaser because it’s simple yet packed with bold flavors that bring everyone together. Whether it’s a casual weeknight dinner or a busy family gathering, the tender chicken, aromatic spices, and tangy yogurt sauce make it easy to serve without fuss. It’s the kind of dish that feels special but doesn’t require perfection—just good food that stays delicious for days.

❓ Frequently Asked Questions About Lebanese Chicken (Mujadara Chicken)

1. What is the traditional Lebanese chicken dish called and what are its key ingredients?

The traditional Lebanese dish is called “Shawarma Chicken” (or sometimes “Mansaf Chicken” if made with lamb, though chicken is common). The key ingredients include marinated chicken (usually thighs and drumsticks), garlic, lemon, cumin, coriander, paprika, turmeric, salt, and oil. For the shawarma, it’s typically cooked on a vertical rotisserie, giving it that signature smoky flavor. The dish is often served with flatbread, tahini sauce, pickles, and sometimes a yogurt-based sauce.

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2. How long does it take to prepare Lebanese chicken shawarma from scratch (including marinating and cooking)?

Preparing Lebanese chicken shawarma from scratch usually takes 3–4 hours, depending on the preparation method: – Marinating the chicken: 4–6 hours (overnight is best for deep flavor). – Cooking the chicken on a rotisserie: 1–2 hours (or 30–45 minutes in an oven if using a homemade spit). – Preparing sides (tahini, pickles, flatbread): 30–60 minutes. If you’re using pre-marinated chicken or shortcuts (like store-bought spice blends), the process can be faster—around 1.5–2 hours total.

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3. Can I make Lebanese chicken shawarma without a rotisserie, and if so, how?

Yes! You can make shawarma chicken without a rotisserie by using alternative cooking methods: – Oven: Sear chicken in a hot oven (400°F/200°C) with oil, then roast on a wire rack for even cooking (about 30–45 minutes). – Stovetop: Cook on a grill pan or cast-iron skillet, turning frequently for a smoky flavor. – Slow cooker: Marinate chicken, then cook on low for 4–6 hours. – Air fryer: Sear chicken, then air-fry at 375°F (190°C) for 15–20 minutes. The key is to ensure the chicken is crispy on the outside and juicy inside, just like the traditional shawarma.

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4. What are the best flatbreads to serve with Lebanese chicken shawarma, and how do you make them?

The best flatbreads for shawarma are: – Pita bread (store-bought or homemade—just warm in a dry pan or oven). – Khobz (Lebanese bread, slightly crispy and dense). – Lebanese flatbread (Makloubeh bread)—thicker and softer, often used for scooping.

Quick homemade pita: 1. Mix 2 cups flour, 1 tsp salt, 1 tsp sugar, 1 packet instant yeast, 1 cup warm water. 2. Knead for 10 mins, rest 30 mins, then roll into thin circles. 3. Heat a dry skillet, cook 2–3 mins per side until puffed and golden.

For shawarma, warm the bread lightly to keep it soft and crispy.

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5. What are the most common sauces or toppings to serve with Lebanese chicken shawarma, and can I make them at home?

Yes! Here are the classic Lebanese shawarma toppings and easy homemade recipes: – Tahini sauce: Blend 1 cup tahini, ½ cup lemon juice, 2 garlic cloves, ½ cup water, salt, and a pinch of cumin. Adjust consistency with water. – Garlic yogurt sauce: Mix 1 cup plain yogurt, 2 minced garlic cloves, lemon juice, salt, and a pinch of paprika. – Pickles (Torshi): Ferment cucumbers, carrots, onions, and garlic in vinegar or brine for 1–2 weeks. – Fresh herbs: Parsley, cilantro, and mint for garnish. – Zabadi (spicy sauce): Mix garlic, chili, lemon juice, and olive oil for a tangy kick. For a full shawarma platter, serve with pickles, tahini, yogurt sauce, and fresh herbs on the side.