Home Cook Together. Celebrate Life.

LebaneseAuthentic Cuisine

Lebanese Chicken Sauté 3

Serves 4 to 6 Entree chicken, Poultry

Lebanese Chicken Sauté 3

Lebanese Chicken Sauté 3 is a staple at home tables across Lebanon, where it finds its place as a comforting, everyday meal. This dish is emblematic of the way Lebanese families cook and share food, with its recipe passed down through generations. It captures the essence of casual dining, where salt is judged by hand and the family gathers around to enjoy a meal that feels personal and familiar.

With its aromatic blend of tender chicken thighs, sweet onions, and vibrant peppers, this sauté envelops you in a medley of flavors. The generous use of oil enhances the richness, while freshly ground black pepper adds a subtle kick. It's a dish meant to be shared, inviting everyone to partake in its simple yet satisfying flavors.

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. This helps achieve a good sear. Season them generously with fine sea salt and black pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken thighs in a single layer, skin-side down if they have skin, and brown them on both sides until they develop a deep golden color. This should take about 4-5 minutes per side, ensuring the chicken is not crowded to allow proper browning.
  2. While the chicken is browning, peel and thinly slice 1 onion. Core and slice 2 peppers into strips. Once the chicken is browned, remove it from the skillet and set it aside on a plate. In the same skillet, add the sliced onion and peppers. Stir them occasionally, scraping up any browned bits from the bottom of the pan, and cook until the onions are translucent and the peppers are soft, which should take about 5-7 minutes.
  3. Return the chicken thighs to the skillet, nestling them among the softened onions and peppers. If there is any accumulated juice on the plate from the chicken, pour it back into the skillet. This adds flavor to the dish. Allow the mixture to cook together for another 5 minutes, letting the flavors meld and the chicken to heat through.
  4. If the mixture appears too liquidy, increase the heat slightly to reduce the sauce to your desired consistency. The sauce should cling lightly to the chicken and vegetables. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed.
  5. Once the sauce is reduced and seasoned to your liking, remove the skillet from the heat. 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 immediately, ensuring each serving has a bit of everything: chicken, peppers, and onions.
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…

Explore Lebanese cuisine