Pressure-Cooked Lebanese Chicken With Chickpeas and Sumac
A wholesome skillet supper featuring tender chicken thighs pressure-cooked with chickpeas, fragrant spices, and a touch of tangy sumac, served with fresh parsley and toasted pine nuts for a classic Lebanese flavor experience.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPat chicken thighs dry with paper towels and season generously with salt, black pepper, and half of the ground cumin, cinnamon, and paprika.
- No timer neededHeat olive oil in the pressure cooker pot set to sauté mode or over medium heat on a stovetop pressure cooker. Add chicken thighs skin-side down and brown for 4 to 5 minutes until golden brown. Flip and brown the other side for 3 minutes. Remove chicken and set aside.
- 05:00Add chopped onion to the pot and sauté until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
- 01:00Add remaining spices (cumin, cinnamon, paprika) and sumac to the onions and garlic. Stir to combine and cook for 1 minute to toast the spices gently.
- No timer neededReturn the chicken thighs to the pot on top of the spiced onion mixture. Add chickpeas and pour in the chicken broth. Season with additional salt and pepper if needed.
- 15:00Lock the lid in place and bring the pressure cooker to high pressure. Cook for 15 minutes at high pressure.
- 10:00Allow pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure. Carefully open the lid.
- 05:00Remove the chicken temporarily and reduce the sauce on sauté mode for 5 minutes if it is too thin to concentrate flavors. Adjust seasoning if necessary.
- 02:00Return chicken to the pot to rewarm for 2 minutes. Remove from heat.
- 03:00Toast pine nuts lightly in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3 minutes. Sprinkle toasted pine nuts and chopped parsley over the chicken before serving.
Chef tips
- Use bone-in, skin-on chicken thighs for best texture and flavor.
- Rinsing canned chickpeas reduces excess sodium and improves taste.
- Natural pressure release allows the chicken to stay tender and moist.
- Toast pine nuts carefully to avoid burning, which imparts bitterness.
- Adjust spice quantities to your preference but do not omit sumac for authentic flavor.
Equipment check
- pressure cooker (electric or stovetop)
- wooden spoon
- knife
- cutting board
- small skillet for toasting pine nuts
- measuring spoons
- measuring cup
Nutrition per serving
- Calories480
- Protein45 g
- Carbs20 g
- Fat22 g
Tags
Behind the dish.
Overview
This recipe brings together succulent chicken thighs and hearty chickpeas, infused with classic Lebanese flavors including sumac, cumin, and cinnamon. Prepared quickly in a pressure cooker, the dish delivers deep, complex flavors with minimal effort, perfect for a comforting weeknight meal.
Why you’ll love it
The pressure cooker locks in moisture, making the chicken tender and juicy while the chickpeas absorb the aromatic spices beautifully. The addition of tangy sumac and toasted pine nuts adds brightness and texture, elevating this humble dish into a vibrant, satisfying experience.
Ingredient notes
- Chicken thighs: bone-in, skin-on for maximum flavor and moisture retention.
- Chickpeas: canned chickpeas speed up cooking; rinse them well to reduce sodium.
- Sumac: a citrusy spice key to authentic Lebanese flavor; find it in Middle Eastern markets or spice sections.
- Pine nuts: toast lightly to enhance their nutty aroma before garnishing.
- Spices: ground cumin, cinnamon, and paprika give warmth and depth.
Serving & storage
Serve hot, garnished with fresh parsley and toasted pine nuts, alongside warm flatbread or steamed rice. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until piping hot. For longer storage, freeze in portioned containers for up to 1 month.
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