Get ready to embark on a culinary journey that will transport your taste buds straight to the heart of Syria! This mouthwatering chicken and lentil dish is not just a recipe – it's a symphony of flavors that combines tender chicken, hearty lentils, creamy labneh, and the aromatic magic of za'atar. Whether you're a seasoned home cook or a curious food adventurer, this recipe promises to elevate your dinner game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Syrian
Serves: 4 servings
Ingredients
- 500g chicken thighs
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup labneh
- 2 teaspoons za'atar
- Salt and pepper to taste
Instructions
- Prepare the chicken by patting the thighs dry with paper towels and seasoning generously with salt and pepper on both sides.
- Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil and sear the chicken thighs skin-side down until golden brown and crispy, about 5-6 minutes.
- Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken from the pan and set aside on a plate.
- In the same pan, add chopped onions and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add rinsed lentils to the pan and stir to combine with the onions and garlic. Pour in enough water or chicken stock to cover the lentils by about an inch.
- Carefully place the seared chicken thighs on top of the lentils, reduce heat to low, cover the pan, and simmer for 20-25 minutes until lentils are tender and chicken is fully cooked.
- Once cooked, remove the chicken from the pan. If the lentils are too watery, continue cooking uncovered to reduce the liquid to a desired consistency.
- Plate the lentils, place the chicken thighs on top, and generously dollop labneh over the dish.
- Sprinkle za'atar liberally over the entire dish, creating a flavorful and aromatic finish.
- Serve hot, optionally garnished with fresh chopped parsley or a drizzle of extra virgin olive oil.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden-brown sear that locks in maximum flavor.
- Use a heavy-bottomed skillet or Dutch oven for even heat distribution and better browning of the chicken.
- Don't rush the searing process – allow the chicken skin to develop a beautiful golden color for deeper flavor.
- When adding lentils, use chicken stock instead of water for an extra layer of richness and taste.
- Keep an eye on the liquid levels while simmering – add more stock if the lentils look too dry.
- For the best texture, cook lentils until they're tender but still hold their shape.
- The za'atar should be sprinkled generously – it's the secret weapon that brings this dish to life!
- Allow the dish to rest for a few minutes after cooking to let the flavors meld together.
- Fresh herbs like parsley can add a bright, fresh finish to this hearty meal.
- Serve immediately while the chicken is hot and the labneh is creamy for the ultimate dining experience.
Nutrition Facts
Calories: 373kcal
Carbohydrates: 14g
Protein: 36g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 83mg
