Lebanese Chicken Mujaddara with Lentils and Caramelized Onions
A wholesome Lebanese-inspired skillet supper featuring seasoned chicken thighs sautéed with lentils, caramelized onions, and fragrant spices. This recipe showcases seasonal autumn produce and employs sautéing for a simple, comforting weeknight meal.
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Overview
This Lebanese Chicken Mujaddara is a hearty and flavorful skillet dish combining tender chicken thighs with earthy green lentils and sweet caramelized onions. Infused with aromatic spices typical of Lebanese cuisine, this recipe makes use of autumn's seasonal produce and simple cooking techniques, resulting in a comforting and quick weeknight supper.
Why you’ll love it
- Combines protein-rich chicken and lentils making it nutritionally balanced.
- Use of caramelized onions adds natural sweetness and depth of flavor.
- Simple one-pan sauté method minimizes cleanup and cooking time.
- Warm spices bring authentic Lebanese flavor without complexity.
- Perfect for cozy autumn evenings and easy to make any day of the week.
Ingredient notes
- Chicken thighs: Skin-on, bone-in preferred for more flavor and juiciness; can substitute boneless if desired.
- Lentils: Use green or brown lentils, rinsed well. Avoid red lentils as they break down too much.
- Onions: Yellow or brown onions work best for caramelizing.
- Spices: Ground cumin, ground coriander, and cinnamon add warmth and earthiness true to Lebanese cuisine.
- Stock: Use low-sodium chicken or vegetable stock for cooking lentils and moistening the dish.
Serving & storage
- Serve hot, garnished with fresh parsley or chopped mint and a wedge of lemon for brightness.
- Pairs well with a side of plain yogurt or a light salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave until warmed through.
- Ensure chicken is fully cooked to a safe internal temperature of 74°C (165°F) before serving.
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Chef tips
- Use a heavy skillet or pan with a lid to ensure even cooking and to trap steam for the lentils to cook properly.
- If chicken skin sticks when flipping, let it cook a bit longer until it naturally releases.
- Be patient when caramelizing onions—they develop the sweet flavor that defines the dish.
- Always rinse lentils thoroughly to remove any dust or impurities.
- Check chicken with a meat thermometer to ensure it reaches 74°C (165°F) internally for food safety.
Ingredients
- 4skin-on, bone-in chicken thighs (about 800g)
- 200 g (1 cup)green or brown lentils, rinsed
- 3 mediumyellow onions, thinly sliced
- 3 tbspolive oil
- 2 clovesgarlic, minced
- 1 tspground cumin
- 1 tspground coriander
- ¼ tspground cinnamon
- 600 ml (2.5 cups)low-sodium chicken or vegetable stock
- Saltto taste
- Freshly ground black pepperto taste
- Fresh parsleyfor garnish
- Lemon wedgesfor serving
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Equipment
- large heavy skillet or sauté pan with lid
- wooden spoon or spatula
- knife
- cutting board
- measuring spoons
- measuring jug
Nutrition per serving
- Calories480
- Protein38 g
- Carbs30 g
- Fat18 g
Step-by-step
Step 1
Pat chicken thighs dry with paper towels and season generously with salt and pepper.Step 2
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook until skin is golden brown, about 6–7 minutes. Flip and cook for 4 minutes more, then remove chicken and set aside.Step 3
Reduce heat to medium. Add remaining 1 tablespoon olive oil and sliced onions to the skillet. Cook, stirring occasionally, until onions are deeply caramelized and soft, about 15 minutes.Step 4
Add minced garlic, ground cumin, coriander, and cinnamon to the onions. Stir and cook for 1 minute until fragrant.Step 5
Add rinsed lentils to the skillet and stir to combine with onions and spices.Step 6
Pour in the chicken stock. Return chicken thighs to the skillet, nestling them into the lentils. Bring to a simmer, then reduce heat to low. Cover and cook until lentils are tender and chicken is cooked through, about 20 minutes.Step 7
Remove lid and increase heat to medium-high. Cook uncovered 3–4 minutes to thicken the liquid slightly.Step 8
Taste and adjust seasoning with salt and pepper if needed. Remove from heat and let rest for 5 minutes before serving.
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