Lebanese Chicken Cooking Recipe



Lebanese Chicken, Lebanese Chicken Recipe. Lebanese Chicken Cooking recipe

Lebanese Chicken Recipe Description:

There are days when you just feel like cooking something exotic yet simple, and this delicious Lebanese Chicken recipe is apt for such days. Most of us are just bored eating the usual chicken delicacies every now and then, but if you are craving for something quick and indulgent, then don your chef's hat and pick up your magic wand to recreate the magic of Lebanese flavours at the comfort of your kitchen. You just need a few simple ingredients to nail this exotic delicacy. So, without wasting any more time, just follow us through these easy steps and impress your loved ones with your smart culinary skills.

These dinner bowls are a modern twist on the beloved Lebanese chicken fatteh casserole. Lebanese-spiced poached chicken with toasted pita and mint yogurt sauce, served in dinner bowls with Lebanese rice and Mediterranean salad.




  1. 800 gm chicken
  2. 1 tablespoon garlic paste
  3. 1 cup rice
  4. black pepper as required
  5. 1 tablespoon ginger paste
  6. 2 tablespoon lemon juice
  7. salt as required
  8. 7 leaves mint leaves


  1. Wash the chicken
    To begin with this delicious chicken recipe, take a small chicken, wash and clean it properly. Pat dry the chicken then give a clue of gashes on the legs and breasts of the chicken, so that the marination seeps in perfectly. Make sure you season the chicken pieces with salt ( be generous with salt as chicken can take a decent amount of salt).
  2. Prepare the marinade and marinate the chicken
    Now in a small bowl mix ginger garlic paste with juice of half a lemon. Then rub the mixture nicely on the chicken and in the cavity. Next, pour some olive oil on the chicken, cover and marinate in the chicken. Keep it in the refrigerator for upto 30 minutes.
  3. Cook the rice
    In the meanwhile, wash and boil rice a little under done as it will cook more in the chicken. Let it attain a normal room temperature. Now add salt, pepper, mint leaves and a drizzle of olive oil.
  4. Stuff the chicken and tie it with a thread
    Now stuff the chicken cavity with the rice, starting from legs tie up all over tightly, so the rice does not fall out. You would need thick threads to tie the chicken properly.
  5. Cook the chicken
    In the meantime, heat a wok on high flame with a teaspoon of olive oil. When the oil is hot, place the chicken in the wok, you will hear a sizzling sound. We need to get the nice red brown color on both sides of the chicken so cook it for about 5-7 minutes.
  6. Chicken is ready!
    Once desired color is achieved lower the flame to slow cover and cook, we will see juices coming out of the chicken. Cook the chicken turning once or twice and basting with the juices for about 30-40 minutes depending on the size of the chicken. When the chicken is ready let sit for 5 minutes. Cut the thread and remove. Carve and serve.

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What is Lebanese rice?

Lebanese rice is basically a rice pilaf that's made up of three ingredients: long grain white rice, vermicelli noodles and butter or olive oil (or a combination of both). Typically, I only season it with salt. But sometimes, I also like to add a dash of cinnamon either before or after cooking.

How long does it take to roast a 6 lb chicken at 350?

Preheat oven to 350 degrees F (175 degrees C). Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes.

Which side up should you roast a chicken?

Position a rack in the center of the oven and heat the oven to 450°F. Put the chicken breast side up on a roasting rack in a medium (9×13-inch or similar) flameproof baking dish or roasting pan. Tuck the wing tips behind the neck and loosely tie the legs together with a piece of kitchen twine.

How do you roast a chicken without a rack?

If you have a roasting pan but no rack, use vegetables (carrots, celery, sliced onion) to prop the chicken off the pan. Or place the chicken directly in the pan, where it will roast up perfectly well, though parts of the skin may stick to the bottom of the pan.