Chicken Mujadara
A comforting Middle Eastern classic of spiced rice, tender lentils, and caramelized onions topped with succulent chicken.
Ingredients
- •1.5 lbs chicken thighs (boneless, skinless)
- •1 cup brown or green lentils, rinsed
- •1 cup long-grain white rice, rinsed and drained
- •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 cinnamon
- •1 tsp turmeric
- •2.5 cups chicken broth
- •1 tsp salt
- •1/2 tsp black pepper
- •2 tbsp chopped fresh parsley for garnish
Instructions
- 1
Place the rinsed lentils in a medium saucepan, cover with water, bring to a boil, and simmer for 15 minutes until just tender but still firm, then drain.
- 2
Season the chicken thighs with half of the cumin, coriander, cinnamon, salt, and black pepper.
- 3
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sear the chicken thighs until golden brown on both sides and cooked through, about 6-8 minutes per side, then remove and set aside.
- 4
In the same skillet, add the remaining olive oil and sliced onions, cooking slowly over medium-low heat until deeply caramelized and dark golden brown, about 15-20 minutes, stirring frequently.
- 5
Remove half of the caramelized onions and set them aside for the final topping.
- 6
To the remaining onions in the skillet, add the drained lentils, rinsed rice, turmeric, and the rest of the cumin, coriander, salt, and pepper, stirring well to combine.
- 7
Pour in the chicken broth, bring to a boil, then cover, reduce heat to low, and simmer for 18-20 minutes until the liquid is absorbed and the rice is fluffy.
- 8
Nestle the cooked chicken thighs on top of the rice and lentil mixture, cover again, and let it rest off the heat for 10 minutes so the flavors meld.
- 9
Garnish with the reserved caramelized onions and fresh chopped parsley before serving.
💡 Chef tips
- Take your time caramelizing the onions, as they provide the signature sweet and savory depth of the dish.
- You can make the lentil and rice mixture ahead of time and store it in the refrigerator for up to 3 days before assembling with freshly cooked chicken.
- For extra crispiness, you can broil the chicken thighs for 2-3 minutes at the end of cooking.
✅ How it should turn out
The finished dish features fragrant, spiced grains and lentils topped with juicy chicken and sweet, jammy onions, offering a wonderful harmony of comforting textures and rich, aromatic flavors.