Lebanese Poached Chicken with Sumac and Lentils
A comforting skillet supper featuring tender chicken thighs poached in a fragrant broth infused with sumac and warm spices, served alongside earthy lentils and sautéed seasonal root vegetables. This dish highlights the rich flavors of Lebanese cuisine using poaching, an approachable technique that ensures moist, flavorful protein without the need for slow braising or steaming.
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Overview
This Lebanese-inspired skillet supper brings together succulent chicken thighs gently poached in a sumac-spiced broth, paired with tender lentils and sautéed seasonal root vegetables. The fragrant, tangy sumac and warm spices imbue the chicken with vibrant flavor while keeping it moist. This dish offers a balanced and comforting weeknight meal perfect for colder months.
Why you’ll love it
- Uses poaching, a gentle cooking method that ensures juicy, tender chicken.
- Sumac provides a bright, lemony note complementing warm spices and earthy lentils.
- Seasonal root vegetables add texture and nutrition while keeping the dish hearty and satisfying.
- One-skillet approach: easy to prepare and minimal cleanup.
Ingredient notes
- Chicken thighs: Bone-in, skin-on preferred for maximum flavor and moisture retention.
- Sumac: A tangy Middle Eastern spice that brightens the broth with a lemony aroma.
- Lentils: Brown or green lentils hold their shape well and provide earthy flavor and protein.
- Root vegetables: Carrots, parsnips, and turnips can be used; feel free to adjust depending on what's fresh and seasonal.
- Warm spices: Cinnamon stick, cumin, and bay leaf create aromatic depth in the poaching liquid.
Serving & storage
Serve warm with a sprinkle of fresh parsley or chopped mint for brightness. Leftovers keep well refrigerated for up to 3 days and taste great reheated gently on the stove or in the microwave. You can freeze portions for up to 2 months; thaw safely overnight in the refrigerator before reheating.
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Chef tips
- For best food safety, use a meat thermometer to ensure chicken reaches an internal temperature of 75°C (165°F).
- If you prefer skin-on crispy texture, remove chicken after poaching and briefly sear skin side down in a hot pan.
- Sumac can be found at Middle Eastern markets or specialty spice stores.
- Use low-sodium broth to better control salt levels in the dish.
- This recipe can be prepared with chicken breasts but adjust poaching time to avoid drying out.
Ingredients
- 8bone-in, skin-on chicken thighs (about 1.2 kg / 2.6 lb)
- 1 tablespoonolive oil
- 1 largeonion, thinly sliced
- 3 clovesgarlic, minced
- 1 tablespoonsumac
- 1 cinnamon stickcinnamon stick
- 1 teaspoonground cumin
- 2bay leaves
- 1 litre (4 1/4 cups)low-sodium chicken broth
- 200 g (1 cup)brown or green lentils, rinsed
- 2 mediumcarrots, peeled and cut into 1 cm (1/2 inch) cubes
- 1 mediumparsnip, peeled and cut into 1 cm (1/2 inch) cubes
- 1 mediumturnip, peeled and cut into 1 cm (1/2 inch) cubes
- Salt and freshly ground black pepperto taste
- Fresh parsley or mintfor garnish
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Equipment
- large skillet with lid or shallow pot
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cup
Nutrition per serving
- Calories480
- Protein38 g
- Carbs30 g
- Fat20 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels and season both sides with salt and freshly ground black pepper.Step 2
Heat the olive oil in a large skillet over medium heat. Add the chicken thighs skin-side down and sear until golden brown, about 5 minutes. Flip and brown the other side for 3 minutes. Remove chicken and set aside.Step 3
Add sliced onion to the skillet and sauté over medium heat until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.Step 4
Stir in sumac, cinnamon stick, cumin, and bay leaves. Cook for 1 minute to toast the spices.Step 5
Add the chicken broth and bring to a gentle simmer. Return the chicken thighs to the skillet, skin-side up.Step 6
Add the lentils and root vegetables around the chicken. Cover and poach gently over low heat until the chicken is cooked through and the lentils are tender, about 30 minutes. Ensure the broth barely simmers to keep chicken moist.Step 7
Remove the chicken, vegetables, and lentils from heat. Discard the cinnamon stick and bay leaves. Adjust seasoning with salt and pepper as needed.Step 8
Serve the poached chicken on a bed of lentils and root vegetables, garnished with fresh parsley or mint.
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