Best Lebanese Chicken Stew Recipes

LEBANESE CHICKEN WITH 7-SPICE

Lebanese Chicken with 7-Spice image

Lebanese Chicken with 7-spice, caramelized onions, almonds, and roasted lemon. A simple flavorful Lebanese-inspired dinner, with only 15 minutes of hands-on time. See notes for grilling!

Provided by Sylvia Fountaine| Feasting at Home

Categories chicken

Time 1h3m

Number Of Ingredients 19

Ingredients

2 lbs chicken, skin on, bone-in thighs or legs (see notes, for boneless, skinless options )
2 tablespoons olive oil
2 1/2 teaspoons salt (use 1 teaspoon salt per pound of chicken plus an extra 1/2 teaspoon for the onions)
1-2 teaspoons cracked pepper
2 tablespoons Lebanese 7-spice ( see below)
1 extra-large red onion, sliced into 1/2 inch wedges
4 garlic cloves, rough chopped
1 tablespoon preserved lemon, chopped (totally optional)
1 lemon, sliced thinly
--
1/4 cup Marcona almonds, or slivered almonds or pinenuts
parsley for garnish
1 teaspoon cumin
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon coriander
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon cardamom

Steps:

Preheat oven to 400 F (see notes for grilling)
Place the chicken in a bowl and toss with olive oil, salt, and 7-spice mix. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet-pan.
Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)
While the chicken is baking, warm and toast the almonds/pinenuts in a little butter or olive oil. Season with salt and pepper. Set aside.
Place the fragrant chicken on a platter, scattering with the onions and lemon slices (which are edible.) Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.

Nutrition Facts : ServingSize skin-on, bone-in legs and thighs, Calories 473 calories, Sugar 3.5 g, Sodium 1084 mg, Fat 35.7 g, SaturatedFat 9 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 3.2 g, Protein 27.8 g, Cholesterol 122.4 mg

LEBANESE CHICKEN STEW

Lebanese Chicken Stew image

This dish is sweet and peppery, delicious served with basic pilaf. The original recipe called for whole quail, yet they are hard to come by!! So here it is with chicken. I have only made this with fillets, but chicken pieces with bones would work equally well, even better perhaps.

Provided by kodi_inoz

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 kg boneless skinless chicken thighs
salt and pepper
plain flour, for dusting
olive oil
1 leek, white part only, finely sliced
2 garlic cloves, crushed
1 tablespoon fresh ginger, grated
2 red onions, peeled and quartered
1/2 teaspoon saffron thread
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
500 ml chicken stock
1 tomatoes, seeded and diced
1 tablespoon dates, seeded and diced
1 lemon juice

Steps:

Dust chicken fillets in seasoned flour to coat.
Heat olive oil in stew pot and brown chicken in batches, set aside.
Add a little more oil and gently fry the leek, garlic, ginger and onions until softened, 5-8 minutes.
Add spices and stock, cover the pan and simmer for 20 minutes or so, until the mixture has turned a beautiful saffron yellow.
Return the chicken to the pot along with the tomato and dates and simmer for a further 30-40 minutes until chicken is meltingly tender!
Squeeze in the lemon juice.
Serve with any pilaf and plenty of yoghurt.

Nutrition Facts : Calories 267.5, Fat 7.7, SaturatedFat 2, Cholesterol 140.9, Sodium 269.9, Carbohydrate 12.4, Fiber 1.4, Sugar 5.4, Protein 35.8

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