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Lebanese Chicken Sauté 2

Serves 4 to 6 Entree chicken, Poultry

Lebanese Chicken Sauté 2

Lebanese Chicken Sauté 2 is a staple at home tables across Lebanon, where it's crafted with a focus on simplicity and flavor. It captures the essence of everyday Lebanese cooking, where salt is judged by hand and fat is employed with generosity. This dish is not reserved for special occasions but finds its place in the rhythm of daily life, nourishing families with its comforting presence.

Expect tender chicken thighs, subtly sweetened by sautéed onions and vibrant peppers, all brought together with a hint of fine sea salt and freshly cracked black pepper. This dish is meant to be shared, laid out for all to enjoy, embodying the communal spirit of Lebanese dining.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 700 g of chicken thighs dry with paper towels to remove excess moisture. Season them generously with fine sea salt and black pepper to taste. Heat 2 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, add the chicken thighs, skin-side down, and brown them for about 5-7 minutes per side until they develop a deep golden color and the skin is crispy. Remove the chicken from the skillet and set aside.
  2. Peel and thinly slice 1 onion, then slice 2 peppers into strips. In the same skillet, add the sliced onion and peppers. Cook over medium heat, stirring occasionally, until the onions become translucent and the peppers are tender, about 8-10 minutes. The vegetables should be soft and fragrant, with the onions starting to caramelize slightly.
  3. Return the browned chicken thighs to the skillet, nestling them among the cooked vegetables. If there is any accumulated juice from the chicken, pour it back into the skillet. Allow the chicken to cook with the vegetables for another 5 minutes, ensuring the flavors meld together.
  4. If the mixture seems too liquidy, increase the heat slightly to allow some of the liquid to evaporate, concentrating the flavors. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary. The sauce should have a balanced, savory flavor with a hint of sweetness from the caramelized onions.
  5. Finish the dish by sprinkling freshly chopped herbs, such as parsley or cilantro, over the top for a burst of freshness. Serve the Lebanese Chicken Sauté 2 directly from the skillet, inviting everyone to share and enjoy the warm, comforting flavors of this home-cooked 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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