Chicken Mujadara
A comforting Middle Eastern classic of spiced rice and tender lentils, topped with crispy caramelized onions and juicy, golden chicken.
Ingredients
- •1.5 lbs chicken thighs (boneless and skinless)
- •1 cup brown lentils (rinsed)
- •1 cup long-grain white rice (rinsed and drained)
- •3 large yellow onions (thinly sliced)
- •3 tbsp olive oil
- •1 tsp ground cumin
- •1 tsp ground coriander
- •0.5 tsp ground cinnamon
- •1 tsp salt
- •0.5 tsp black pepper
- •2.5 cups chicken broth
Instructions
- 1
Place the brown lentils in a medium pot, 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 generously with half of the cumin, coriander, cinnamon, salt, and black pepper.
- 3
Heat 2 tablespoons of olive oil in a large deep skillet or Dutch oven over medium-high heat and sear the chicken thighs until golden brown on both sides, about 4 to 5 minutes per side, then remove and set aside.
- 4
In the same skillet, add the remaining olive oil and the sliced onions, cooking slowly over medium-low heat for 15 minutes, stirring frequently, until deeply golden brown and caramelized.
- 5
Remove half of the caramelized onions and set them aside for the final garnish.
- 6
Add the drained lentils, rinsed rice, and remaining spices directly into the skillet with the remaining onions, stirring well to combine.
- 7
Nestle the seared chicken thighs on top of the rice and lentil mixture, pouring the warm chicken broth evenly over everything.
- 8
Bring the liquid to a boil, then cover tightly with a lid, reduce the heat to low, and simmer for 20 minutes without lifting the lid.
- 9
Remove from heat and let it rest, covered, for 10 minutes to allow the steam to finish cooking the rice and tenderize the chicken.
- 10
Fluff the rice and lentils gently around the chicken and top with the reserved crispy caramelized onions before serving.
💡 Chef tips
- Take your time caramelizing the onions, as their deep sweetness is the defining flavor of the dish.
- You can substitute bone-in chicken thighs if you prefer, just increase the covered simmering time by 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat with a splash of water to restore moisture.
✅ How it should turn out
The finished dish features fragrant, fluffy rice and earthy lentils infused with warm spices, crowned with crispy sweet onions and incredibly succulent, savory chicken.