This chicken and lentil dish is an absolute flavor explosion, blending aromatic spices like cumin and turmeric with the rich creaminess of labneh and a zingy burst from lemon wedges. It’s the perfect comforting meal that makes me feel like I’ve traveled the world without leaving my kitchen, plus it’s secretly healthy with those hearty lentils!
I enjoy creating dishes that merge age-old flavors with health-giving properties. My version of the classic Middle Eastern dish, Chicken and Lentils, masterfully combines tender chicken thighs with brown lentils and a medley of spices.
Enriching the dish with labneh (a type of strained yogurt) and seasoning it with za’atar (an herb mix), I serve a dish that delivers a delightful balance of flavor and good nutrition.
Ingredients
Chicken Thighs:
High in protein; soft and succulent.
Lentils:
Rich in protein and fiber; robust mouthfeel.
Garlic:
Contributes aromatic complexity; amplifies taste.
Olive Oil:
Fats that are good for you; improves flavor.
Ground Cumin:
Warmth from the Earth; helps move the intestines.
Labneh:
Tangy and creamy; dense with probiotics.
Zaatar:
Blend of herbs; adds notes that are zesty and herby.
Ingredient Quantities
- 1 lb (450g) chicken thighs, boneless and skinless
- 1 cup brown or green lentils, rinsed and drained
- 2 cups chicken broth or water
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup labneh (or thick Greek yogurt)
- 2 tablespoons zaatar spice blend
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
1. In a big pot, warm the olive oil on medium heat. Toss in the minced onion and sauté until it turns soft and translucent, in about 5 minutes.
2. The minced garlic should be added to the onion and then cooked for another minute until it becomes fragrant.
3. Combine the ground cumin, ground coriander, ground turmeric, and ground cinnamon, and then cook for an extra 1-2 minutes, letting the spices come to life.
4. Include the chicken thighs to the saucepan; they should be without bones or skin. The thighs should be well seasoned (and I mean well) with salt and pepper. Brown the chicken on both sides, which really just means you need to cook it until both sides look nice and brown. I’ve done this in about 5-6 minutes total, but depending upon your stovetop and the thickness of the chicken thighs, you may need a little more time.
5. Place the rinsed lentils in the pot with the chicken broth or water and stir everything together nicely.
6. The combination should be started on the stove. First, bring it to a boil. Then, reduce heat and cover. Allow it to simmer for 25 to 30 minutes. At the end of this time, the tender lentils and chicken should be ready.
7. Take the cooked chicken thighs out of the pot; shred them into pieces small enough to be bitten. When done, return the chicken to the pot, and stir to combine.
8. Season it with salt and pepper to taste, and let it all simmer for a few more minutes so the flavors can meld together.
9. In bowls, serve the lentils and chicken, topped with labneh and the spice zaatar.
10. Top with freshly minced parsley; serve alongside lemon wedges for a fresh burst of flavor.
Equipment Needed
1. Large pot with lid
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Small bowl or ramekin
FAQ
- Q: Can I use chicken breasts instead of thighs?You can use chicken breasts, but thighs tend to stay juicier during cooking.
- Q: What can I use as a substitute for labneh?A: If you don’t have it on hand, thick Greek yogurt is a great substitute for labneh.
- Q: Can I cook this dish using a slow cooker?Q: Is it possible to use a slow cooker for this recipe, and if so, how would you do it?
- Q: Is it necessary to use fresh parsley and lemon wedges?Although it is not essential, fresh parsley contributes a fresh taste, and lemon wedges add a pleasant acidity that complements the dish beautifully.
- Q: How can I make this dish vegetarian?A: When omitting chicken, and using vegetable broth in place of chicken broth, you might want to add more vegetables—like carrots or spinach—to amp up the flavor and nutrients.
- Q: Can I store leftovers, and how long will they last?Q: Can you refrigerate leftovers, and if so, how should they be stored?
A: Yes, you can refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to maintain texture and flavor.
Substitutions and Variations
1 lb (450g) of boneless, skinless chicken thighs can be substituted with chicken breasts for a leaner option.
Substituting vegetable broth for chicken broth or water can yield a vegetarian version of this recipe if the chicken is omitted. Use 2 cups of broth or water.
One teaspoon of ground cumin can be replaced with 1 teaspoon of garam masala for a subtly different flavor.
1 cup labneh can be replaced with 1 cup of either thick Greek yogurt or sour cream.
You can substitute za’atar spice blend with this mixture of ingredients: 1 tablespoon dried thyme, 1 tablespoon sesame seeds, and a pinch of sumac.
Pro Tips
1. Sear the Chicken for Extra Flavor: Before browning the chicken thighs, pat them dry with a paper towel. This helps achieve a better sear, enhancing the flavor of the dish.
2. Bloom the Spices: When adding the spices to the onions and garlic, make sure to stir them constantly and keep the heat moderate. This helps to toast the spices gently and release their essential oils, intensifying their flavors.
3. Monitor the Lentils: Keep an eye on the lentils as they cook. Depending on their type and age, you might need to adjust the cooking time slightly. Adding a bit more liquid if they start to absorb too much too fast can prevent them from becoming too dry.
4. Enhance with a Spice Infusion: For an extra depth of flavor, consider incorporating a bay leaf or a small cinnamon stick when adding the lentils. Remember to remove it before serving.
5. Labneh Topping: Enhance your labneh by drizzling a bit of olive oil on top and sprinkling a pinch of zaatar before adding it as a topping. This will intensify the aromatic flavors and create a creamier texture contrast with the lentils and chicken.
Chicken Syrian Lentils Labneh Zaatar Recipe
My favorite Chicken Syrian Lentils Labneh Zaatar Recipe
Equipment Needed:
1. Large pot with lid
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Small bowl or ramekin
Ingredients:
- 1 lb (450g) chicken thighs, boneless and skinless
- 1 cup brown or green lentils, rinsed and drained
- 2 cups chicken broth or water
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup labneh (or thick Greek yogurt)
- 2 tablespoons zaatar spice blend
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions:
1. In a big pot, warm the olive oil on medium heat. Toss in the minced onion and sauté until it turns soft and translucent, in about 5 minutes.
2. The minced garlic should be added to the onion and then cooked for another minute until it becomes fragrant.
3. Combine the ground cumin, ground coriander, ground turmeric, and ground cinnamon, and then cook for an extra 1-2 minutes, letting the spices come to life.
4. Include the chicken thighs to the saucepan; they should be without bones or skin. The thighs should be well seasoned (and I mean well) with salt and pepper. Brown the chicken on both sides, which really just means you need to cook it until both sides look nice and brown. I’ve done this in about 5-6 minutes total, but depending upon your stovetop and the thickness of the chicken thighs, you may need a little more time.
5. Place the rinsed lentils in the pot with the chicken broth or water and stir everything together nicely.
6. The combination should be started on the stove. First, bring it to a boil. Then, reduce heat and cover. Allow it to simmer for 25 to 30 minutes. At the end of this time, the tender lentils and chicken should be ready.
7. Take the cooked chicken thighs out of the pot; shred them into pieces small enough to be bitten. When done, return the chicken to the pot, and stir to combine.
8. Season it with salt and pepper to taste, and let it all simmer for a few more minutes so the flavors can meld together.
9. In bowls, serve the lentils and chicken, topped with labneh and the spice zaatar.
10. Top with freshly minced parsley; serve alongside lemon wedges for a fresh burst of flavor.
