Lebanese Poached Chicken with Seasonal Root Vegetables
A comforting Lebanese-inspired skillet supper featuring tender poached chicken combined with a medley of seasonal root vegetables, gently simmered to highlight natural flavors and traditional spices. This recipe offers a wholesome, weeknight-friendly meal with authentic Middle Eastern flair, using approachable techniques and familiar ingredients.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
This Lebanese poached chicken dish is a wholesome, weeknight skillet supper that celebrates the natural sweetness of seasonal root vegetables paired with tender chicken. The chicken is gently poached with warming traditional Middle Eastern spices like cinnamon, allspice, and cardamom, infusing the dish with authentic aroma and flavor. The cooking technique keeps the chicken juicy while the vegetables absorb the fragrant broth, creating a comforting, balanced meal.
Why you’ll love it
- Easy, one-skillet method making cleanup simple.
- Combines lean protein with nutrient-rich root vegetables for a balanced meal.
- Warm, aromatic spices are familiar yet distinctive.
- Perfect for seasonal cooking with flexibility to use available root vegetables.
- Great family-friendly dish ready in under an hour.
Ingredient notes
Chicken thighs: Use skinless, boneless thighs for tenderness and even cooking. Bone-in can be used but will require longer cooking.
Advert
Seasonal root vegetables: This recipe works well with carrots, parsnips, turnips, and celery root. Peel and cut into similar-sized pieces for even cooking.
Spices: Cinnamon stick, ground allspice, and cardamom pods add warming notes. Whole spices infuse the broth gently.
Advert
Stock: Use unsalted chicken stock to control seasoning and enhance flavor.
Serving & storage
Serve hot, garnished with fresh parsley or cilantro, alongside warm bread or rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in a microwave until piping hot. Ensure chicken reaches 74°C (165°F) upon reheating for food safety.
Advert
Chef tips
- Pat the chicken dry before searing to develop a better color and flavor.
- Use a food thermometer to ensure the chicken reaches a safe internal temperature of 746C (1656F).
- Feel free to swap root vegetables based on what is fresh and in season near you.
- Leftover poached chicken can be shredded and used in salads or sandwiches.
Ingredients
- 4skinless, boneless chicken thighs (about 600g)
- 3 tablespoonsolive oil
- 2medium carrots, peeled and cut into 2 cm pieces
- 2medium parsnips, peeled and cut into 2 cm pieces
- 1medium celery root, peeled and cut into 2 cm pieces
- 1medium turnip, peeled and cut into 2 cm pieces
- 1medium yellow onion, sliced
- 3 clovesgarlic, minced
- 1 cinnamon stickapproximately 5 cm
- 4green cardamom pods, lightly crushed
- 1 teaspoonground allspice
- 750 mlunsalted chicken stock
- Salt and freshly ground black pepperto taste
- Fresh parsley or cilantrofor garnish
Advert
Equipment
- large skillet or sauté pan with lid
- cutting board
- chef's knife
- wooden spoon or spatula
- measuring spoons
- measuring jug
Nutrition per serving
- Calories360
- Protein35 g
- Carbs18 g
- Fat14 g
Step-by-step
Step 1
Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and sear for 3-4 minutes on each side until lightly golden. Remove the chicken and set aside.Step 2
In the same skillet, add the sliced onion and cook for 4-5 minutes until translucent and fragrant. Add minced garlic and cook for an additional 1 minute.Step 3
Add the cinnamon stick, crushed cardamom pods, and ground allspice to the onions. Stir to combine and release their aroma for 1 minute.Step 4
Return the chicken thighs to the skillet. Add the prepared root vegetables and pour in the chicken stock. Season with salt and pepper to taste.Step 5
Bring the mixture to a gentle simmer. Cover with the lid, reduce heat to low, and let cook for 25 minutes, or until the chicken is cooked through (internal temperature 746C / 1656F) and vegetables are tender.Step 6
Remove the lid, increase heat to medium, and simmer uncovered for 5 minutes to reduce and thicken the broth slightly. Adjust seasoning if needed.Step 7
Discard the cinnamon stick and cardamom pods. Serve the chicken and vegetables hot, garnished with fresh parsley or cilantro.
Advert
Tags
Advert
Related recipes
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.
Lebanese Braised Chicken with Seasonal Root Vegetables
A comforting Lebanese-inspired braised chicken dish featuring seasonal root vegetables like carrots, parsnips, and turnips. Seasoned with traditional spices such as cinnamon, allspice, and cumin, and slowly braised to tender perfection. This weeknight-friendly recipe offers warm, aromatic flavors and an approachable cooking technique that highlights the natural sweetness of the vegetables.
Lebanese Grilled Chicken with Freekeh Grain Bowl
A wholesome, weeknight-friendly Lebanese-inspired dish featuring spiced grilled chicken served atop a nutty freekeh grain bowl with fresh seasonal vegetables and a tangy yogurt sauce. Crafted with simple grilling and light tossing techniques, it highlights the earthiness of freekeh complemented by vibrant produce and classic Middle Eastern flavors.