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Lebanese Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

Lebanese Chicken Curry Pot 2

Lebanese Chicken Curry Pot 2 is a dish that embodies the essence of a Lebanese home table. Unlike the more elaborate restaurant versions, this home-cooked delight is all about simplicity and tradition, with salt seasoned by instinct and fat embraced generously. It's a staple for weeknight dinners, where the family gathers around a shared table, each person helping themselves to the comforting flavors of this unfussy, yet deeply satisfying curry.

The dish offers a robust taste from tender chicken pieces melded with soft onions and juicy tomatoes, all enveloped in a warmly spiced paste. The seasoning is intuitive, allowing each cook to adjust the salt and pepper to their liking. With every spoonful, the curry delivers a satisfying warmth and richness, making it a beloved choice for those seeking the heartiness of home-cooked Lebanese fare.

Ingredients

  • 800 gchicken pieces
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tbspspice paste
  • to tastefine sea salt and black pepper

Method

  1. Heat a large, heavy-bottomed pot over medium-high heat and add 2 tablespoons of oil. While the oil heats, pat the 800 g of chicken pieces dry with paper towels to ensure a good sear. Season the chicken generously with fine sea salt and black pepper, then add them to the hot pot in a single layer. Allow the chicken to brown on all sides, turning occasionally, until it develops a deep golden color, which should take about 5-7 minutes. This step is crucial for building flavor in the dish.
  2. Once the chicken is browned, remove it from the pot and set aside. In the same pot, add the 2 onions, finely chopped, and sauté them in the remaining oil and chicken drippings. Cook the onions until they become translucent and tender, stirring frequently to prevent burning. This should take about 5 minutes, and the onions should release a sweet aroma.
  3. Add the 1 tablespoon of spice paste to the onions, stirring well to coat them evenly. Cook the mixture for an additional 2 minutes until the spices are fragrant and the paste is well integrated with the onions. This helps to deepen the flavor of the curry.
  4. Chop the 2 tomatoes into small cubes and add them to the pot. Stir them into the onion and spice mixture, allowing the tomatoes to soften and release their juices. This should take about 3-4 minutes, and the mixture should start to form a cohesive sauce.
  5. Return the browned chicken pieces to the pot, nestling them into the sauce. Ensure the chicken is well coated with the sauce, then cover the pot and reduce the heat to low. Allow the chicken to simmer gently, stirring occasionally, until it is cooked through and tender. The chicken should be opaque and easy to pull apart with a fork, indicating it is done.
  6. If the sauce appears too thin, increase the heat slightly and let it simmer uncovered for a few more minutes to thicken. Taste the sauce and adjust the seasoning with additional salt and black pepper if needed. The sauce should be rich and flavorful, complementing the tender chicken.
  7. Finish the dish by stirring in a handful of freshly chopped herbs, such as parsley or cilantro, for a burst of freshness. Serve the Lebanese Chicken Curry Pot 2 hot, accompanied by rice or bread, and enjoy the dish as a shared family meal.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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