Chicken Mujadara
A comforting Middle Eastern classic featuring spiced tender chicken pieces layered over aromatic rice and lentils, crowned with deeply golden caramelized onions.
Ingredients
- •1.5 lbs chicken thighs (boneless and skinless, cut into bite-sized pieces)
- •1 cup brown lentils
- •1 cup long-grain white rice
- •3 large yellow onions, thinly sliced
- •1/4 cup extra virgin olive oil
- •1 tsp ground cumin
- •1 tsp ground coriander
- •1/2 tsp ground turmeric
- •1/2 tsp ground cinnamon
- •1.5 tsp salt
- •1/2 tsp black pepper
- •2.5 cups water or low-sodium chicken broth
- •1/4 cup chopped fresh parsley for garnish
Instructions
- 1
Rinse the brown lentils and place them in a medium pot with 3 cups of water. Bring to a boil, reduce heat, and simmer for about 15 minutes until partially tender but still firm, then drain.
- 2
Rinse the long-grain white rice thoroughly in cold water until the water runs clear, then drain well.
- 3
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the thinly sliced onions and sauté, stirring frequently, for 15 to 20 minutes until deeply golden brown and caramelized. Remove half of the onions with a slotted spoon and set aside for garnish.
- 4
In the same pot with the remaining onions and oil, add the chicken pieces, cumin, coriander, turmeric, cinnamon, salt, and black pepper. Cook for about 6 to 8 minutes, stirring occasionally, until the chicken is browned on all sides.
- 5
Layer the drained lentils and rinsed rice evenly over the spiced chicken without stirring them in.
- 6
Pour the water or chicken broth gently over the top. Bring the liquid to a boil, then immediately cover with a tight-fitting lid, reduce the heat to low, and simmer for 20 minutes without lifting the lid.
- 7
Remove the pot from the heat and let it steam, covered, for an additional 10 minutes.
- 8
Gently fluff the rice and lentils, folding in the tender chicken pieces, and top with the reserved caramelized onions and chopped fresh parsley before serving.
💡 Chef tips
- For the best flavor and texture, do not rush the onion caramelization process; slow cooking is key to getting them sweet and crispy.
- You can substitute brown lentils with green lentils, keeping in mind cooking times may vary slightly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat with a splash of water to keep the rice moist.
✅ How it should turn out
The finished dish should feature aromatic, fluffy grains of rice and tender lentils mixed with savory spiced chicken, beautifully topped with sweet, caramelized onions that add a rich depth of flavor.