Lebanese-Inspired Chicken Mujaddara with Sautéed Greens
A weeknight-friendly Lebanese-inspired dish featuring tender pressure-cooked chicken served alongside mujaddara—a comforting lentil and rice pilaf—accompanied by sautéed seasonal greens. This recipe embraces familiar flavors and straightforward techniques, highlighting seasonal produce while maintaining a balanced protein rotation and respecting traditional culinary roots.
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Overview
This Lebanese-inspired dish pairs tender pressure-cooked chicken with mujaddara, a delightful lentil and rice pilaf traditionally spiced with cumin and topped with caramelized onions. Served alongside quickly sautéed seasonal greens, this meal offers a perfect balance of textures and flavors, making it ideal for a nourishing and comforting weeknight dinner.
Why you’ll love it
- Time-saving: Using a pressure cooker significantly reduces the cooking time for tenderizing the chicken and lentils.
- Comforting and nutritious: Lentils provide plant-based protein and fiber while the chicken adds additional protein for a balanced meal.
- Seasonal & fresh: Incorporates fresh, sautéed greens to round out the meal with vitamins and vibrant color.
- Simple yet flavorful: Incorporates traditional Lebanese spices and caramelized onions for depth without complexity.
Ingredient notes
- Chicken: Bone-in chicken thighs work best for moist, flavorful meat but you can substitute boneless if preferred.
- Lentils: Brown or green lentils hold their shape well and are suitable for mujaddara.
- Rice: Medium or long-grain white rice preferred for fluffiness.
- Onions: Thinly sliced and caramelized for a rich, sweet contrast.
- Seasonal Greens: Use spinach, Swiss chard, kale, or other tender greens available locally.
Serving & storage
- Serve mujaddara warm topped with caramelized onions and alongside the tender chicken and sautéed greens for a balanced plate.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Reheat gently on the stove or in the microwave, adding a splash of water to maintain moisture.
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Chef tips
- Ensure onions are cooked on medium-low heat to prevent burning and to achieve deep caramelization.
- Use bone-in chicken thighs for juicier, more flavorful meat; boneless can be used but may cook faster—adjust pressure time accordingly.
- If you do not have a pressure cooker, you can braise the chicken and cook the mujaddara separately on the stove, though this will increase total cooking time.
- Store leftovers in airtight containers and consume within 3 days for best freshness and safety.
Ingredients
- 1 kg (2.2 lbs)bone-in chicken thighs, skin removed
- 1 cup (200 g)brown or green lentils, rinsed
- 1 cup (180 g)medium-grain white rice, rinsed
- 3 largeyellow onions, thinly sliced
- 3 tablespoonsolive oil, divided
- 1 teaspoonground cumin
- 1/2 teaspoonground allspice
- 1/2 teaspoonground cinnamon
- 3 cups (720 ml)chicken stock or water, divided
- to tastesalt
- to tastefreshly ground black pepper
- 200 g (7 oz)seasonal greens (spinach, chard, or kale), washed and roughly chopped
- 1 clovegarlic, minced
- Juice of half a lemonlemon juice
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Equipment
- pressure cooker (electric or stovetop)
- large skillet or frying pan
- medium saucepan
- wooden spoon
- sharp knife
- cutting board
- measuring cups and spoons
Nutrition per serving
- Calories480
- Protein38 g
- Carbs45 g
- Fat12 g
Step-by-step
Step 1
Heat 2 tablespoons of olive oil in the pressure cooker on medium heat. Add the sliced onions and a pinch of salt, stirring occasionally, and cook until deeply caramelized, about 20 minutes.Step 2
Remove half of the caramelized onions and set aside for garnishing the mujaddara later. To the remaining onions in the pot, add rinsed lentils, rice, cumin, allspice, cinnamon, and 2 cups (480 ml) of chicken stock. Stir well to combine.Step 3
Arrange the chicken thighs on top of the lentil-rice mixture. Season the chicken with salt and pepper, then pour 1 cup (240 ml) of stock around the chicken, avoiding rinsing off the spices on top.Step 4
Seal the pressure cooker lid and cook on high pressure for 15 minutes. After cooking, allow pressure to release naturally for 10 minutes, then quick release any remaining pressure. Open the lid carefully.Step 5
While the pressure cooker is working, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.Step 6
Add the seasonal greens to the skillet, season with salt and pepper, and sauté until wilted and tender, about 5 minutes.Step 7
Remove chicken thighs from the pot and cover to keep warm. Gently fluff the mujaddara with a fork, mixing in the reserved caramelized onions.Step 8
Serve the chicken thighs atop or alongside the mujaddara, accompanied by the sautéed greens and a drizzle of lemon juice over everything for brightness.
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