Lebanese Poached Chicken with Charred Eggplant and Herb Salad
This Lebanese-inspired recipe features tender poached chicken paired with smoky charred eggplant and a fresh herb salad. Utilizing seasonal fresh herbs and vegetables, the dish embraces traditional flavors without relying on common Western cooking techniques. Poaching ensures juicy, succulent chicken while the charred eggplant adds depth and texture.
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Overview
This dish highlights juicy poached chicken accompanied by smoky charred eggplant and a vibrant herb salad, true to Lebanese culinary traditions. The method of poaching preserves the chicken's moisture while the charred eggplant adds a smoky note and soft texture. A refreshing herb salad with seasonal greens brings brightness and balance.
Why you’ll love it
This recipe is a wholesome and healthy main course that combines gentle cooking techniques with bold flavors from charring and fresh herbs. It's perfect for a nutritious weeknight meal or when you want to impress guests with authentic Middle Eastern-inspired tastes. Poaching the chicken keeps it tender and succulent without added fat.
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Ingredient notes
Use bone-in, skin-on chicken thighs for the best flavor and juiciness when poaching. When choosing eggplants, opt for firm, medium-sized varieties without blemishes. The herb salad should include fresh seasonal parsley, mint, and cilantro for an authentic Lebanese flavor profile. Fresh lemon juice and quality olive oil are key for the dressing.
Serving & storage
Serve the poached chicken sliced alongside the charred eggplant and herb salad, drizzling some dressing over the top. This dish is best enjoyed fresh but can be stored in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in warm water or microwave to maintain tenderness. Keep the herb salad separate and dress just before serving to maintain freshness.
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Chef tips
- Use a meat thermometer to ensure the chicken is fully cooked and safe to eat, aiming for 74°C (165°F) internal temperature.
- Do not rush the charring process; the smoky flavor comes from a properly charred eggplant skin.
- Covering eggplants after charring steams the flesh to a soft texture, making peeling easier.
- Keep the herb salad undressed until just before serving to maintain freshness and vibrant flavors.
Ingredients
- 4bone-in, skin-on chicken thighs (about 1.2 kg)
- 1.5 Lwater
- 1medium onion, peeled and quartered
- 3garlic cloves, smashed
- 1lemon, halved
- 1 tspwhole black peppercorns
- 2medium eggplants
- 3 tbspextra virgin olive oil
- 1 tspground cumin
- ½ tspground allspice
- 1 bunchfresh parsley, roughly chopped
- ½ bunchfresh mint, roughly chopped
- ½ bunchfresh cilantro, roughly chopped
- 1small red onion, thinly sliced
- 1lemon, juiced
- 1 tbsppomegranate molasses (optional)
- Saltto taste
- Black pepperto taste
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Equipment
- large pot
- cast iron skillet or grill pan
- mixing bowls
- knife
- cutting board
- tongs
- measuring spoons
Nutrition per serving
- Calories380
- Protein35 g
- Carbs14 g
- Fat18 g
Step-by-step
Step 1
Fill a large pot with 1.5 liters of water and bring it to a gentle simmer over medium heat.Step 2
Add the quartered onion, smashed garlic cloves, lemon halves, black peppercorns, and a pinch of salt to the simmering water to create a flavorful poaching broth.Step 3
Add the chicken thighs to the pot, ensuring they are fully submerged. Reduce the heat to low and poach gently for 25 minutes until the chicken reaches an internal temperature of 74°C (165°F) and is cooked through.Step 4
While the chicken is poaching, prepare the eggplants. Prick the eggplants several times with a fork to avoid bursting during charring.Step 5
Heat a cast iron skillet or grill pan over high heat until very hot. Place eggplants on the pan and char on all sides until the skin is blackened and blistered, about 8-10 minutes total. Turn frequently to ensure even charring.Step 6
Remove the eggplants from the pan and place them in a bowl, covering with plastic wrap to steam for 10 minutes. This helps loosen the flesh for easy peeling.Step 7
Once cool enough to handle, peel off the charred skin from the eggplants and roughly chop the flesh.Step 8
In a mixing bowl, combine the chopped eggplant with 2 tablespoons olive oil, ground cumin, ground allspice, salt, and black pepper to taste. Mix gently to combine.Step 9
Prepare the herb salad by mixing parsley, mint, cilantro, thinly sliced red onion, lemon juice, 1 tablespoon olive oil, and optional pomegranate molasses in a bowl. Season with salt and pepper to taste.Step 10
Once chicken is poached, remove from broth and let rest for 5 minutes. Then slice the thighs into bite-sized pieces.Step 11
To serve, arrange sliced chicken on plates alongside the charred eggplant and top with the fresh herb salad. Drizzle extra olive oil if desired and enjoy.
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