Lebanese Braised Chicken with Freekeh and Root Vegetables
A comforting and wholesome Lebanese-inspired dish featuring tender braised chicken simmered with seasonal root vegetables and aromatic spices, served over nutty freekeh grain. This recipe highlights familiar braising technique with seasonal produce for a flavorful weeknight meal.
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Overview
This Lebanese Braised Chicken with Freekeh and Root Vegetables combines tender chicken thighs slowly simmered with aromatic Lebanese spices and a medley of seasonal root vegetables, served over nutty freekeh grain. The dish is hearty, comforting, and perfect for a nourishing weeknight meal.
Why you’ll love it
The slow braising method ensures juicy, flavorful chicken while the root vegetables absorb the spiced broth, creating a harmonious bite. Freekeh adds a chewy, nutty texture that complements the soft vegetables and rich chicken. It’s a wholesome one-pot meal inspired by traditional Lebanese flavors and seasonal ingredients.
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Ingredient notes
Chicken thighs: Bone-in, skin-on thighs provide the best flavor and moisture retention for braising.
Root vegetables: A mix such as carrots, parsnips, and turnips adds natural sweetness and earthiness.
Freekeh: This roasted green wheat grain is common in Middle Eastern cuisine; it offers a smoky, nutty flavor.
Spices: Ground cumin, coriander, cinnamon, and allspice create warm Lebanese aromatics.
Lemon juice: Adds fresh brightness to balance the rich braise.
Chicken stock: Use low-sodium or homemade for control over saltiness.
Fresh herbs and garlic: Enhance the aromatic profile and freshness.
Serving & storage
Serve hot, spooned over cooked freekeh and garnished with fresh parsley or cilantro if desired. This dish reheats well and can be refrigerated in an airtight container for up to 3 days. Freeze cooked braised chicken with vegetables for up to 3 months. Reheat gently on the stove or microwave until steaming hot throughout. Ensure the chicken reaches 74°C (165°F) when reheating for food safety.
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Chef tips
- If unavailable, substitute freekeh with brown rice or bulgur wheat though texture and flavor will differ.
- For extra depth, marinate chicken with spices and lemon juice for 30 minutes before cooking.
- Do not overcook freekeh; it should be tender but retain a pleasant chew.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 74°C (165°F) for safety.
Ingredients
- 8bone-in, skin-on chicken thighs (about 1.2 kg / 2.6 lb)
- 2 tbspolive oil
- 1 largeonion, thinly sliced
- 3 clovesgarlic, minced
- 2 mediumcarrots, peeled and chopped into 2 cm pieces
- 2 mediumparsnips, peeled and chopped into 2 cm pieces
- 1 mediumturnip, peeled and chopped into 2 cm pieces
- 1 tspground cumin
- 1 tspground coriander
- 1/2 tspground cinnamon
- 1/2 tspground allspice
- 1/4 tspground black pepper
- 1 tspsalt
- 2 cups (480 ml)low-sodium chicken stock
- 1/2 cup (120 ml)fresh lemon juice
- 1 cup (200 g)freekeh, rinsed and drained
- 2 cups (480 ml)water or unsalted chicken stock (for cooking freekeh)
- 2 tbspfresh parsley or cilantro, chopped (optional garnish)
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Equipment
- large heavy-bottomed braising pan or Dutch oven
- medium saucepan
- wooden spoon
- sharp knife
- cutting board
- measuring cups and spoons
Nutrition per serving
- Calories520
- Protein38 g
- Carbs45 g
- Fat18 g
Step-by-step
Step 1
Pat chicken thighs dry with paper towels and season all over with salt and pepper.Step 2
Heat olive oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Add chicken thighs skin-side down and brown for 5-6 minutes until golden. Flip and brown the other side for 4-5 minutes. Transfer chicken to a plate and set aside.Step 3
Add sliced onion to the pan and sauté for 5 minutes until softened and slightly caramelized. Add minced garlic and cook for 1 minute until fragrant.Step 4
Stir in ground cumin, coriander, cinnamon, allspice, black pepper, and remaining salt. Cook spices with onion and garlic for 1 minute to release aromas.Step 5
Return chicken thighs to the pan. Add chopped carrots, parsnips, and turnip on top of chicken. Pour in chicken stock and lemon juice, making sure the liquid partially covers the chicken and vegetables.Step 6
Bring the mixture to a gentle simmer. Cover with a tight-fitting lid and reduce heat to low. Braise for 60 minutes or until chicken is tender and vegetables are soft.Step 7
While the chicken braises, cook freekeh. Bring 2 cups of water or stock to a boil in a medium saucepan. Add rinsed freekeh, reduce heat to low, cover, and simmer for 20 minutes or until tender but chewy. Drain any excess liquid.Step 8
Remove braised chicken and vegetables from heat and discard any excess liquid if desired (or serve with some broth). Serve chicken and vegetables over the cooked freekeh, garnished with fresh parsley or cilantro if using.
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