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RECIPE:  LEBANESE-INSPIRED BBQ CHICKEN STEW

Middle East meets West:  This recipe blends a few classic 

ingredients in Lebanese cooking with a sweet and sticky American-style BBQ. 

 

What’s not to love?

PREP TIME:  10-15 min

COOK TIME:  1 hour 30 min

SERVES:   4

INGREDIENTS

FOR COOKING:

  • 500-600 g (1.25 lb) chicken thighs (boneless/skinless), cut into bite-sized pieces

  • Pinch of salt (to season chicken)

  • 2 TBSP coconut oil (or sunflower oil)

  • 1 yellow onion, finely diced

  • 1 red bell pepper, finely diced

  • 2 TBSP (30 ml) balsamic vinegar

  • 2 tsp (10 ml) Worcestershire sauce

  • 1 sachet Taste of LEBANON spice blend

  • 2 TBSP (15 ml) honey

  • One 400g tin diced tomatoes

  • ½ tsp salt

 

TO SERVE

  • Optional garnish:  fresh mint and a dollop of yogurt as desired

  • Optional serving suggestion:  Serve over quinoa, bulgur or brown rice.

COOKING INSTRUCTIONS
CONVENTIONAL STOVE/OVEN METHOD

 

1)  Heat 1 TBSP coconut oil in a 2L pot over medium-high heat.  Sprinkle a bit of salt over cut up chicken pieces and, working in batches, brown on all sides and remove.

 

2)  Add remaining 1 TBSP coconut oil to the pot along with the onion and bell pepper.  Cook on medium-high heat for 1 minute, stirring frequently, reduce heat to medium-low and cook for 10 minutes, stirring occasionally.

 

3)  Add balsamic vinegar and cook for 1 minute, stirring to dislodged any browned bits.

 

4)  Add LEBANON spice blend, honey, tomatoes, salt, the browned chicken and mix well.

 

5)  Increase heat to medium-high, bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally to ensure nothing sticks to the bottom of the pan.

 

You can also transfer to to the oven (in an oven-proof dish of course) and slow-cook, covered, for a 2 hours at 120C.

WONDERBAG METHOD

1)  Heat 1 TBSP coconut oil in a 2L pot over medium-high heat.  Sprinkle a bit of salt over cut up chicken pieces and, working in batches, brown on all sides and remove.

2)  Add remaining 1 TBSP coconut oil to the pot along with the onion and bell pepper.  Cook on medium-high heat for 1 minute, stirring frequently, reduce heat to medium-low and cook for 10 minutes, stirring occasionally.

 

3)  Add balsamic vinegar and cook for 1 minute, stirring to dislodged any browned bits.

 

4)  Add LEBANON spice blend, honey, tomatoes, salt, the browned chicken and mix well.

5)  Bring to the boil, then reduce heat to medium-low and simmer, covered, for 10 minutes.

 

6)  Seal your lidded pot in the Wonderbag for a minimum of 3 hours (can be left all day) to finish cooking...the longer you leave it, the deeper the flavour!

If you have a wonderbag, you can enjoy hands-free, energy-free slow cooking and let the pot sit in the Wonderbag all day for maximum flavor development.

SERVE

Serve over cooked quinoa, bulgur, millet, brown rice, or other whole grain of choice.  

 

 

Top with fresh corriander or....

...top with fresh mint and/or a dollop of plain or Greek yogurt as desired.​

Recipe & Photo Credit:  Cathy Menees

COOK'S NOTES

INGREDIENTS

Coconut oil lends a unique, subtle flavour to this dish, but you can easily use sunflower or olive oil if that's what you have on hand.

PREP TIME

10 minutes to prep if you buy pre-cutd chicken, 15 minutes to prep if you are working with whole ingredients!

COOKING TIMES

Slow cooking this dish delivers on flavor, so if you have the time, let it go low and slow…

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