chicken jerusalem recipe

Written ByEmma Smyth Updated on
chicken jerusalem recipe

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The Best chicken jerusalem recipe

I first tried Chicken Jerusalem at a friend’s potluck years ago, and I’ll admit I was skeptical—another casserole, another dish swimming in cream of something soup. But one bite, and I was hooked. It’s rich without being heavy, packed with flavor, and somehow manages to feel both comforting and fresh at the same time.
The first time I made it at home, my kids inhaled it, which is saying something because my youngest usually picks around anything green. Now it’s a regular in our dinner rotation, especially on busy weeknights when I need something that comes together fast but still feels special.

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What I love most about this recipe is how balanced it is. You’ve got the protein from the chicken, the fiber and vitamins from the peppers and tomatoes, and the whole thing is lightened up with just enough cheese to make it satisfying without going overboard. It’s one of those dishes that doesn’t scream “healthy” but actually is, which is a win in my book.
Plus, it reheats beautifully, so leftovers are just as good the next day—if there are any, that is. My husband always jokes that he’s going to hide a portion for himself before the kids get to it. It’s become one of those meals that feels like a treat, even though it’s simple enough for a Tuesday night.
Chicken Jerusalem

Chicken Jerusalem

4.5 from 516 votes

A savory Middle Eastern-inspired dish featuring tender chicken baked in a rich tomato sauce with bell peppers and spices, all topped with a crispy dough crust. This comforting one-pan meal is perfect for family dinners.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Filling
  • 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 cup tomato sauce
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 tbsp olive oil
For the Dough Topping
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold butter, cubed
  • 1/2 cup milk (or water)
  • 1 egg, beaten (for egg wash)

👨‍🍳Directions

  1. 1 Preheat your oven to 375°F (190°C).
  2. 2 In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. 3 Add the diced bell peppers and garlic to the skillet. Cook for another 3-4 minutes until the peppers soften.
  4. 4 Stir in the chicken pieces and cook until they are no longer pink on the outside, about 5-6 minutes.
  5. 5 Add the diced tomatoes, tomato sauce, cumin, paprika, cinnamon, salt, and black pepper. Stir well and let it simmer for 5 minutes. Remove from heat.
  6. 6 In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  7. 7 Gradually add the milk (or water) and mix until a dough forms. Knead lightly until smooth.
  8. 8 Roll out the dough on a floured surface to fit the top of your skillet or pan. Place the dough over the chicken mixture, tucking the edges down around the filling.
  9. 9 Brush the top of the dough with the beaten egg for a golden finish.
  10. 10 Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown and the filling is bubbling.
  11. 11 Let it rest for 5 minutes before serving. Slice and enjoy!

🔧Equipment

  • Large skillet or deep oven-safe pan
  • Mixing bowl
  • Rolling pin
  • Pastry brush
  • Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 110mg🧂Sodium: 750mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

Tips: For extra flavor, add a pinch of allspice or nutmeg to the filling. You can also use puff pastry instead of homemade dough for convenience. Serve with a side of yogurt or a fresh salad.

Watch Video Of How Chicken Jerusalem Works

This chicken Jerusalem recipe is one of those reliable dishes that never lets you down, no matter the occasion. It’s simple enough for a weeknight dinner but impressive enough for a family gathering, with flavors that please both kids and adults. I always keep it in my back pocket because it’s easy to make, feeds a crowd, and disappears fast—proof that good food doesn’t have to be complicated.

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❓ Frequently Asked Questions About Chicken Jerusalem

1. What is Chicken Jerusalem, and how is it different from other chicken dishes?

Chicken Jerusalem is a flavorful, slow-cooked dish featuring chicken thighs or drumsticks simmered in a rich tomato-based sauce with onions, garlic, bell peppers, and Middle Eastern spices like cumin, paprika, and turmeric. Unlike fried or grilled chicken dishes, it’s tender, saucy, and often served with rice, couscous, or crusty bread to soak up the flavorful sauce. The dish is similar to shakshuka but includes whole chicken pieces instead of eggs.

2. Can I use chicken breasts instead of thighs for this recipe?

While you can use chicken breasts, thighs are highly recommended because they stay juicier and more tender during the long cooking process. Chicken breasts tend to dry out when simmered for extended periods. If you prefer breasts, consider reducing the cooking time or adding them later in the process to prevent overcooking.

3. What’s the best way to thicken the sauce if it’s too watery?

If the sauce is thinner than you’d like, you can thicken it by: – Simmering it uncovered for an extra 10–15 minutes to reduce. – Mixing 1–2 teaspoons of cornstarch or flour with cold water and stirring it into the sauce. – Adding a spoonful of tomato paste for richness and thickness. – Blending a portion of the sauce (after removing the chicken) and stirring it back in.

4. Can I make Chicken Jerusalem in a slow cooker or Instant Pot?

Yes! For a slow cooker, brown the chicken and sauté the onions/peppers first, then transfer everything to the cooker and cook on low for 6–8 hours or high for 3–4 hours. For an Instant Pot, use the sauté function to brown the chicken and soften the vegetables, then pressure cook for 10–12 minutes with a natural release. Both methods work well, but the Instant Pot will speed up the process.

5. What are the best side dishes to serve with Chicken Jerusalem?

This dish pairs beautifully with: – Grains: Fluffy basmati rice, couscous, or bulgur wheat. – Bread: Warm pita, naan, or crusty bread to dip in the sauce. – Vegetables: Roasted or steamed greens (like spinach or green beans), a simple cucumber-tomato salad, or pickled vegetables for contrast. – Dairy: A dollop of Greek yogurt or labneh to balance the spices.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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