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Lebanese Chicken Stew 3

Serves 4 to 6 Entree chicken, Poultry

Lebanese Chicken Stew 3

Lebanese Chicken Stew 3 is a staple at home tables across Lebanon, embodying the essence of everyday comfort food. It's a dish that carries the warmth of family kitchens, where recipes are passed down by hand and adjusted by instinct rather than precision. This particular stew reflects the way Lebanese families gather around the table, with each cook adding their own touch to the shared pot.

The stew should be rich and aromatic, with tender chicken thighs that have absorbed the savory depth of onion and olive oil. Salt and black pepper are the humble stars, enhancing the natural flavors without overpowering them. It's a dish meant for generous sharing, served simply and heartily, inviting everyone to savor the honest, home-cooked taste of Lebanon.

Ingredients

  • 800 gchicken thighs
  • 1onion
  • 2 tbspolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 800 g of chicken thighs dry with paper towels to remove excess moisture. This ensures a better sear. Season the chicken generously with fine sea salt and black pepper to taste. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the chicken thighs, skin-side down, and brown them for about 5-7 minutes per side until they develop a deep golden color. This step locks in the flavor and creates a rich base for the stew.
  2. While the chicken is browning, peel and finely chop 1 onion. Once the chicken is browned, remove it from the pot and set it aside on a plate. Add the chopped onion to the same pot, using the rendered chicken fat and remaining oil to cook it. Stir the onion frequently, scraping up any browned bits from the bottom of the pot, until the onion becomes translucent and tender, about 5-7 minutes. This process builds a flavorful base for the stew.
  3. Return the browned chicken thighs to the pot, nestling them among the onions. If the mixture appears too dry, add a splash of water or chicken stock to deglaze the pot and create a bit of sauce. Cover the pot with a lid and reduce the heat to low. Allow the chicken to simmer gently, turning occasionally, until it is cooked through and tender, which should be indicated by the meat easily pulling away from the bone.
  4. Once the chicken is tender, remove the lid and increase the heat slightly to allow the sauce to reduce if it appears too watery. Stir occasionally and let the liquid thicken slightly, which should take a few minutes. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary, ensuring the flavors are balanced and to your liking.
  5. Finish the stew by adding a handful of freshly chopped herbs such as parsley or cilantro, if desired, to add a fresh, aromatic touch. Stir them into the stew just before serving. Serve the Lebanese Chicken Stew hot, ideally with warm bread or rice, allowing everyone at the table to share and enjoy this comforting dish.
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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