Lebanese Chicken Sfeeha with Fresh Herb Salad
A weeknight-friendly Lebanese dish featuring pressure-cooked chicken sfeeha12savory meat-filled pastries with a vibrant fresh herb salad, highlighting seasonal greens and bright lemon dressing. This concept offers a comforting yet quick protein rotation using poultry and incorporates stir-frying the herbs lightly for enhanced flavor.
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Overview
This Lebanese Chicken Sfeeha recipe combines tender, pressure-cooked spiced chicken wrapped in soft pastry with a vibrant fresh herb salad dressed with a bright lemon vinaigrette. The sfeeha are quick to cook using a pressure cooker, making them perfect for a weeknight meal.
Why you9ll love it
- Deliciously savory chicken filling with warm Lebanese spices.
- Pressure cooking significantly reduces cooking time without compromising tenderness.
- The fresh herb salad adds brightness and balances the rich sfeeha.
- Stir-frying herbs lightly enhances their flavor and aroma.
Ingredient notes
Chicken: Use boneless, skinless chicken thighs for moistness and flavor.
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Pastry: You can use store-bought shortcrust or puff pastry sheets for convenience.
Herbs: Combine parsley, mint, cilantro, and arugula or other seasonal greens.
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Spices: Common Lebanese spices like cumin, cinnamon, and allspice create an authentic flavor profile.
Serving & storage
Serve warm chicken sfeeha alongside the fresh herb salad and a wedge of lemon. Leftover sfeeha can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in an oven or air fryer. The herb salad is best enjoyed fresh.
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Chef tips
- For the best flavor, use fresh and fragrant herbs in the salad.
- Carefully follow your pressure cooker instructions for safe use and pressure release.
- If using frozen pastry, thaw completely before shaping.
- You can prepare the chicken filling a day ahead and refrigerate to save time on cooking day.
Ingredients
- 500 g (1.1 lbs)boneless, skinless chicken thighs
- 1 tbspolive oil
- 1 mediumonion, finely chopped
- 2 clovesgarlic, minced
- 1 tspground cumin
- 1 tspground allspice
- 1/2 tspground cinnamon
- 1/2 tspsalt
- 1/4 tspblack pepper
- 200 ml (3/4 cup plus 1 tbsp)water
- 250 g (9 oz)shortcrust or puff pastry sheets
- Fresh parsleyabout 20 g (a small bunch), roughly chopped
- Fresh mint leavesabout 10 g (a small bunch), roughly chopped
- Fresh cilantro leavesabout 10 g, roughly chopped
- Arugula or mixed seasonal greens50 g (1.7 oz)
- 1 tbspolive oil (for salad)
- 1 tbspolive oil (for stir-frying herbs)
- 1 tbspfresh lemon juice
- Salt and pepperto taste
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Equipment
- pressure cooker
- large skillet or frying pan
- mixing bowl
- rolling pin (if rolling pastry)
- baking tray
- parchment paper
- knife and chopping board
Nutrition per serving
- Calories450
- Protein32 g
- Carbs40 g
- Fat16 g
Step-by-step
Step 1
Place olive oil in the pressure cooker over medium heat. Add chopped onion and garlic; sauté until translucent, about 3 minutes.Step 2
Add chicken thighs, cumin, allspice, cinnamon, salt, and pepper. Stir to coat the chicken with spices.Step 3
Pour in water, secure the lid of the pressure cooker, and cook on high pressure for 15 minutes.Step 4
Release pressure according to your cooker’s instructions, then shred the chicken using two forks. Set aside to cool slightly.Step 5
Preheat oven to 200 C (400 F). Line a baking tray with parchment paper.Step 6
Roll out the pastry sheets and cut into 10-12 circles about 10 cm (4 inches) in diameter.Step 7
Spoon a tablespoon of shredded chicken filling onto the center of each pastry circle. Fold edges to form open-faced pies (sfeeha shape) and press edges gently.Step 8
Place sfeeha on the baking tray and bake in the preheated oven for 12-15 minutes or until pastry is golden and cooked through.Step 9
While sfeeha bake, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped fresh herbs and arugula; stir-fry lightly for 1-2 minutes until herbs are fragrant and just wilted. Remove from heat.Step 10
In a bowl, whisk together 1 tablespoon olive oil, fresh lemon juice, salt, and pepper to make dressing. Toss the stir-fried herbs with the dressing.Step 11
Serve warm chicken sfeeha alongside the fresh herb salad with additional lemon wedges if desired.
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