Lebanese Chicken Mujaddara Grain Bowl
A wholesome Lebanese-inspired grain bowl featuring fragrant lentils and rice topped with tender, spiced roasted chicken and caramelized onions. This dish combines seasonal autumn produce such as sweet carrots and fresh parsley, making it nutritious and perfect for a weeknight meal.
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Overview
This Lebanese-inspired mujaddara grain bowl brings together tender lentils and fluffy brown rice infused with warm spices, topped with succulent roasted chicken and sweet caramelized onions. Seasonal autumn carrots and fresh parsley add bright flavors and nutrition, creating a balanced and hearty meal perfect for any day of the week.
Why you’ll love it
- Combines protein-rich lentils and chicken for a balanced dish.
- Nutritious and comforting with fragrant Lebanese spices.
- Utilizes wholesome brown rice and seasonal autumn vegetables.
- Simple roasting and stovetop techniques yield layers of flavor.
Ingredient notes
- Lentils: Use brown or green lentils that hold shape well during cooking.
- Brown rice: Adds nuttiness and fiber; ensure it is rinsed before cooking.
- Chicken thighs: Skin-on and bone-in for moist, flavorful meat.
- Spices: Common Lebanese spices like cumin, cinnamon, and allspice create authentic flavor.
- Carrots and parsley: Fresh autumn produce for sweetness and freshness.
Serving & storage
Serve the bowl warm, garnished with extra fresh parsley if desired. Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or covered pan. The bowl also freezes well—store components separately for best texture, thaw overnight in the fridge before reheating.
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Chef tips
- For best results, rinse the rice and lentils thoroughly to remove excess starch and dirt.
- Ensure chicken is cooked to a safe internal temperature of 75°C (165°F) to avoid foodborne illness.
- Caramelizing onions slowly over medium heat brings out natural sweetness and depth of flavor.
- Leftover components can be stored separately to maintain texture during refrigeration or freezing.
Ingredients
- 200 gbrown or green lentils (rinsed)
- 200 gbrown rice (rinsed)
- 4bone-in, skin-on chicken thighs
- 2 mediumcarrots, peeled and diced
- 2 largeonions, thinly sliced
- 3 clovesgarlic, minced
- 3 tbspolive oil
- 1 tspground cumin
- 1/2 tspground cinnamon
- 1/2 tspground allspice
- Saltto taste
- Black pepperto taste
- 500 mlchicken stock or water
- 1 small bunchfresh parsley, chopped
- 1 tbsplemon juice
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Equipment
- large roasting pan
- medium saucepan with lid
- frying pan or skillet
- wooden spoon
- knife
- cutting board
Nutrition per serving
- Calories550
- Protein42 g
- Carbs48 g
- Fat18 g
Step-by-step
Step 1
Preheat your oven to 200°C (400°F). Pat the chicken thighs dry, then season with salt, pepper, cumin, cinnamon, and allspice. Drizzle 1 tablespoon of olive oil over the chicken and rub the spices evenly.Step 2
Place the chicken thighs skin-side up on a roasting pan and roast in the preheated oven for 35 minutes, or until the skin is golden and the internal temperature reaches 75°C (165°F).Step 3
While the chicken roasts, heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until deeply caramelized and golden brown, about 20 minutes.Step 4
In a medium saucepan, combine the rinsed lentils, rinsed brown rice, diced carrots, minced garlic, and chicken stock. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 30-35 minutes, or until the lentils and rice are tender and liquid absorbed.Step 5
Remove the saucepan from heat and stir in half of the caramelized onions, lemon juice, chopped parsley, and adjust seasoning with salt and pepper to taste. Cover and let sit for 5 minutes to allow flavors to blend.Step 6
To serve, spoon the lentil and rice mixture into bowls, top with roasted chicken thighs, and garnish with the remaining caramelized onions and extra fresh parsley.
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