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Lebanese Chicken Stew

Serves 4 to 6 Entree chicken, Poultry

Lebanese Chicken Stew

Lebanese Chicken Stew, as lovingly crafted in Beirut's home kitchens, is a celebration of simplicity and tradition. Salt is measured by intuition, and a generous splash of olive oil brings richness to the dish. This is the home version, capturing the essence of a Lebanese family cook's approach, where no detail is too small and sharing is always anticipated.

The stew offers a comforting embrace with tender chicken thighs, melting onions, and the warm spice of baharat. It is a dish that speaks of warmth and familiarity, with each bite inviting you into the heart of a Lebanese home. Its simplicity is its charm, inviting casual gatherings around the table.

Ingredients

  • 800 gchicken thighs
  • 2onions
  • 2 tbspolive oil
  • 1 tspbaharat
  • 500 mlwater
  • to tastefine sea salt

Method

  1. Begin by patting 800 g of chicken thighs dry with paper towels to remove excess moisture. Season the chicken generously with fine sea salt and 1 tsp of baharat, ensuring each piece is evenly coated. Heat 2 tbsp of olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken thighs, skin-side down, and brown them for about 5-7 minutes on each side until they develop a deep golden color. This step enhances flavor and locks in juices.
  2. While the chicken is browning, peel and thinly slice 2 onions. Once the chicken is browned, remove it from the pot and set it aside on a plate. In the same pot, add the sliced onions to the remaining oil and chicken drippings. Cook the onions over medium heat, stirring occasionally, until they become soft and translucent, which should take about 8-10 minutes. The onions will absorb the flavors left in the pot, adding depth to the stew.
  3. Return the browned chicken thighs to the pot, nestling them among the onions. Pour in 500 ml of water, ensuring the chicken is partially submerged. Bring the mixture to a gentle simmer over medium heat. Cover the pot and let it cook for about 30-40 minutes, stirring occasionally. The chicken is done when it is tender and easily pulls apart with a fork, and the broth has a rich, savory aroma.
  4. If the sauce appears too thin, remove the lid and increase the heat slightly to allow the liquid to reduce. Stir occasionally and taste the sauce, adjusting the seasoning with more fine sea salt if necessary. The sauce should have a balanced, well-seasoned flavor that complements the tender chicken.
  5. Once the stew has reached the desired consistency and flavor, remove it from the heat. Finish the dish by garnishing with freshly chopped herbs, such as parsley or cilantro, if desired. Serve the Lebanese Chicken Stew hot, ideally with warm bread or rice, allowing everyone to share and enjoy the comforting flavors of this traditional 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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