Lebanese Braised Chicken with Seasonal Root Vegetables
A comforting Lebanese-inspired braised chicken dish featuring seasonal root vegetables like carrots, parsnips, and turnips. Seasoned with traditional spices such as cinnamon, allspice, and cumin, and slowly braised to tender perfection. This weeknight-friendly recipe offers warm, aromatic flavors and an approachable cooking technique that highlights the natural sweetness of the vegetables.
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Overview
This Lebanese Braised Chicken with Seasonal Root Vegetables is a warm, comforting dish perfect for cozy dinners. Tender chicken thighs are richly seasoned with aromatic spices such as cinnamon, allspice, and cumin, then slowly braised alongside a medley of sweet root vegetables like carrots, parsnips, and turnips. The long, gentle cooking melds the flavors beautifully, resulting in a flavorful, moist entrée complemented by naturally sweet, tender vegetables.
Why you’ll love it
- Deep, aromatic flavors: The traditional Lebanese spice blend creates a fragrant and warmly spiced dish.
- Effortless weeknight cooking: One-pot braising means minimal hands-on time and easy cleanup.
- Nutritious and gluten-free: Uses wholesome root vegetables and chicken, naturally gluten-free.
- Seasonal and versatile: You can swap root vegetables based on what’s fresh in your market.
Ingredient notes
- Chicken thighs: Bone-in, skin-on thighs add the best flavor and remain juicy through braising.
- Root vegetables: Carrots, parsnips, and turnips—feel free to add celery root or sweet potatoes for variety.
- Spices: Ground cinnamon, allspice, and cumin are key to authentic Lebanese flavor.
- Liquid: Chicken stock and a splash of lemon juice add depth and balance the dish’s richness.
Serving & storage
- Serve this dish hot, garnished with fresh chopped parsley or cilantro and accompanied by warm rice or flatbread.
- Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop or in the oven to preserve texture.
- This recipe also freezes well—store cooled portions in freezer-safe containers for up to 2 months.
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Chef tips
- For extra crisp skin, pat the chicken very dry before searing and avoid overcrowding the pan.
- Use bone-in, skin-on chicken thighs for optimal flavor and moisture retention during braising.
- If you prefer a thicker sauce, remove the chicken and vegetables once cooked, then simmer the liquid uncovered until slightly reduced.
- Leftover braised chicken can be shredded and used in wraps or salads for easy meals.
Ingredients
- 8bone-in, skin-on chicken thighs (about 1.2 kg)
- 2 tbspolive oil
- 2 mediumcarrots, peeled and cut into 3 cm chunks
- 2 mediumparsnips, peeled and cut into 3 cm chunks
- 2 mediumturnips, peeled and cut into 3 cm chunks
- 1 largeonion, thinly sliced
- 4 clovesgarlic, minced
- 1 tspground cinnamon
- 1 tspground allspice
- 2 tspground cumin
- 1 tspground coriander
- 1/2 tspground black pepper
- 1/2 tspsalt, plus more to taste
- 350 mlchicken stock (about 1.5 cups)
- 2 tbspfresh lemon juice
- 1 tbsptomato paste
- Fresh parsley or cilantro, choppedfor garnish
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Equipment
- large heavy-bottomed braising pan or Dutch oven
- wooden spoon
- chef’s knife
- cutting board
- measuring spoons
- measuring cup
- tongs
Nutrition per serving
- Calories480
- Protein40 g
- Carbs18 g
- Fat28 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels, then season them evenly with salt and black pepper.Step 2
Heat the olive oil in a large braising pan or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown and crisp, about 5–6 minutes per side. Remove chicken and set aside.Step 3
Add the sliced onion to the pan and sauté for 5 minutes until softened and translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant.Step 4
Mix in the cinnamon, allspice, cumin, and coriander. Stir well to coat the onions and garlic with the spices, cooking for 1 minute to bloom the spices.Step 5
Stir in the tomato paste and cook for another 2 minutes to deepen the flavor, scraping any browned bits from the bottom of the pan.Step 6
Return the chicken thighs to the pan. Surround them with the chopped carrots, parsnips, and turnips. Pour in the chicken stock and lemon juice, bringing the liquid to a simmer.Step 7
Cover the pan with a tight-fitting lid, reduce the heat to low, and let the chicken braise gently for 75 minutes, or until the chicken is tender and vegetables are soft when pierced with a fork.Step 8
Remove the lid and increase the heat to medium-high. Simmer uncovered for 5 minutes to thicken the sauce slightly, stirring occasionally.Step 9
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley or cilantro before serving.
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