recipe for lebanese chicken

The Best recipe for lebanese chicken

Oh, this Lebanese chicken recipe is one of those dishes that just feels like home—simple enough to make every week, but special enough to serve at gatherings when we want to impress. I first learned it from my mom when I was a teenager, and honestly, it’s the kind of meal that makes you feel like you’re in the right place at the right time. The tender chicken, the bright lemony sauce, and those little herbs that make it sing—it’s not complicated, but it’s always a hit. My kids love it because it’s flavorful without being heavy, and my husband says it’s the only chicken dish that never gets boring, even after years of cooking it. It’s perfect for busy weeknights when we want something hearty but not too much work, and it also works beautifully for bigger occasions, like a dinner party or a family get-together. Plus, it’s got all the good stuff—lean protein, healthy fats from the olive oil, and a mix of vegetables that keep things balanced. It’s not just a meal; it’s a reminder that good food can be both nourishing and comforting, no matter how often you make it.

Lebanese Chicken (Mansaf)

4.6 from 577 votes

A flavorful Lebanese dish featuring tender chicken cooked in a tangy yogurt sauce over fragrant rice, topped with crispy lamb fat and fresh herbs. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Chicken

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

For the Yogurt Sauce

• 1 cup plain yogurt
• 1 cup water
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground allspice
• 1 clove garlic, minced

For the Rice

• 2 cups basmati rice
• 2 cups water
• 1 bay leaf
• 1 tsp salt

For Garnish

• 2 tbsp lamb fat or butter
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1 tbsp chopped fresh cilantro

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). Rinse and drain the basmati rice thoroughly.
2. 2 In a bowl, mix chicken thighs with lemon juice, olive oil, cumin, coriander, paprika, salt, and black pepper. Marinate for at least 15 minutes.
3. 3 In another bowl, combine yogurt, water, lemon juice, honey, salt, cumin, allspice, and garlic. Stir well.
4. 4 In a pot, bring rice, water, bay leaf, and salt to a boil. Reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
5. 5 Heat a skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes per side until golden brown. Remove chicken and set aside.
6. 6 In the same skillet, melt lamb fat (or butter) over medium heat. Pour the yogurt sauce into the skillet and simmer for 3-4 minutes until slightly thickened.
7. 7 Return chicken to the skillet, pour the rice into the skillet, and gently mix to coat the chicken and rice in the yogurt sauce. Cover and let it sit for 5 minutes.
8. 8 Garnish with chopped parsley, mint, and cilantro. Serve immediately.

🔧Equipment

• Large skillet
• Pot with lid
• Mixing bowls
• Knife and cutting board
• Wooden spoon
• Oven (optional, for crisping lamb fat)

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28💛Saturated Fat: 12❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 50🥦Dietary Fiber: 4🍬Sugars: 10🥩Protein: 35

📝Notes

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This Lebanese chicken recipe is always a crowd-pleaser because it’s hearty, flavorful, and simple enough to make without stressing over perfection. Whether it’s a casual weeknight dinner or a busy family gathering, the tangy yogurt sauce and fragrant spices keep things delicious without needing extra fuss—just enough to make everyone feel like they’re eating home-cooked comfort food. Plus, it’s a great way to bring a little Middle Eastern warmth to any table, and the leftovers stay tasty for days.

❓ Frequently Asked Questions About Lebanese Chicken (Mansaf)

1. What is the traditional spice blend used in Lebanese Chicken (Kibbeh Moutabbal)? The classic spice blend for Lebanese Chicken typically includes ground cumin, coriander, paprika, sumac, garlic, and sometimes a touch of cinnamon or allspice. For the marinade, a mix of lemon juice, olive oil, and a pinch of black pepper is essential to keep the meat tender and flavorful.

2. How long should I marinate the chicken before cooking it? For best results, marinate the chicken for at least 4–6 hours (or overnight in the fridge) to allow the spices and lemon juice to deeply penetrate the meat. This helps enhance the flavor and ensures the chicken stays juicy during cooking.

3. Can I substitute any of the ingredients in the recipe? While traditional Lebanese Chicken relies on specific spices, you can adjust quantities based on taste preferences. For example: – Replace sumac with a pinch of lemon zest for brightness. – Use more garlic or onion if you prefer a stronger flavor. – If olive oil is unavailable, coconut oil works in a pinch, though it may slightly alter the taste.

4. How do I ensure the chicken stays moist while cooking? To keep the chicken tender: – Don’t overcook—remove it from heat just before it reaches 165°F (74°C). – Baste with oil while cooking (especially in a skillet or oven) to add moisture. – Rest for 5–10 minutes before serving to redistribute juices.

5. What side dishes pair well with Lebanese Chicken? Lebanese Chicken is best served with: – Tabbouleh (parsley salad with bulgur and lemon). – Hummus or baba ganoush for dipping. – Couscous or flatbread (pita) to soak up the sauce. – Lebanese taboulé or a simple green salad with olive oil and lemon.