Lebanese Poached Chicken with Herb and Grain Stew
A comforting Lebanese-inspired dish featuring tender chicken poached in aromatic broth, served alongside a hearty grain and herb stew showcasing seasonal vegetables. This meal highlights classic Middle Eastern flavors with fresh herbs and a warm, satisfying texture perfect for weeknights.
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Overview
This Lebanese Poached Chicken with Herb and Grain Stew is a delicious, aromatic dish that combines tender chicken poached gently in a fragrant broth with a rich, hearty grain stew filled with fresh herbs and seasonal vegetables. The balance of warm spices, fresh greens, and wholesome grains makes this a nourishing meal perfect for any weeknight.
Why you’ll love it
- Tender poached chicken infused with subtle Middle Eastern spices.
- Hearty grain stew packed with fresh herbs and seasonal vegetables for vibrant flavor.
- A comforting, healthy dish that is filling without being heavy.
- Simple cooking techniques suitable for cooks of all levels.
Ingredient notes
We use whole chicken legs to keep the meat juicy and flavorful during poaching. The grain base is typically a combination of bulgur and couscous for texture contrast, though you can substitute with quinoa or rice. Seasonal vegetables can vary — common choices include zucchini, carrots, and cherry tomatoes. Fresh herbs like parsley, mint, and cilantro bring bright, classic Lebanese notes.
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Serving & storage
Serve this dish warm, garnished with extra fresh herbs and a squeeze of lemon for brightness. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently over low heat to preserve the chicken’s tenderness. This stew also freezes well; thaw overnight in the fridge before reheating.
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Chef tips
- Use bone-in chicken legs for juicier meat that stays tender during poaching.
- Make sure to keep the broth at a gentle simmer — boiling vigorously will toughen the chicken.
- Adjust the grain cooking liquid slightly depending on your pan and heat to ensure grains are tender but not mushy.
- Fresh herbs are key to capturing the bright flavors of Lebanese cuisine — don’t substitute with dried if possible.
- Leftover broth can be used as a flavorful base for soups or stews.
Ingredients
- 4 whole chicken legs (about 800g total)chicken legs, skin-on and bone-in
- 1.5 literswater or low-sodium chicken broth
- 1 largeonion, quartered
- 4 clovesgarlic, crushed
- 1 teaspoonground cumin
- 1 teaspoonground cinnamon
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 100 gfine bulgur wheat
- 100 gfine couscous
- 1 mediumzucchini, diced
- 2 mediumcarrots, diced
- 150 gcherry tomatoes, halved
- 30 gfresh parsley, chopped
- 15 gfresh mint, chopped
- 15 gfresh cilantro, chopped
- 2 tablespoonsolive oil
- 1 tablespoonlemon juice
- to tastesalt and freshly ground black pepper
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Equipment
- large pot or Dutch oven
- medium bowl
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cups
Nutrition per serving
- Calories490
- Protein38 g
- Carbs45 g
- Fat15 g
Step-by-step
Step 1
In a large pot, combine the water or chicken broth with quartered onion, crushed garlic, cumin, cinnamon, salt, and black pepper. Bring to a gentle boil over medium heat.Step 2
Add the chicken legs to the pot, ensuring they are fully submerged. Reduce heat to low and poach gently at a bare simmer for 30 minutes until the chicken is cooked through and tender.Step 3
While the chicken poaches, rinse the bulgur wheat and couscous under cold water in a medium bowl. Drain well.Step 4
In a separate pan, heat olive oil over medium heat. Add the diced carrots and zucchini, sauté for about 5 minutes until slightly softened.Step 5
Add the rinsed bulgur and couscous to the sautéed vegetables, stirring to combine. Then add about 250 ml of the strained chicken poaching liquid to the pan. Cover and simmer on low heat for 10 minutes, or until grains are tender and liquid absorbed.Step 6
Stir in the cherry tomatoes and cook for another 3 minutes to soften. Remove from heat and stir in the fresh parsley, mint, cilantro, and lemon juice. Season to taste with salt and pepper.Step 7
Remove the chicken legs from the poaching broth, discard the onion and garlic pieces. Serve chicken alongside the warm grain and herb stew.
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