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Author:
kobiedri
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One-Pot Chicken and Mujadara (Lazy Style)
This recipe offers a delicious and effortless way to prepare chicken thighs and traditional mujadara (lentils and rice) all in one pot. Featuring succulent chicken seared with a flavorful marinade and a touch of date syrup, cooked alongside aromatic Basmati rice and green lentils, it's a hearty and satisfying meal with minimal clean-up. Perfect for those looking for a flavorful Middle Eastern-inspired dish without a lot of fuss.
#Chicken
#Mujadara
#Lentils
#Rice
#One-Pot Meal
#Middle Eastern
#Easy
#Dinner
#Comfort Food
Sautéed Onions
Recipe Information
7m
Prep Time
50m
Cook Time
57m
Total Time
6
Servings
Easy
Middle Eastern
Hebrew
Nutrition (per serving)
797
Calories
59g
Protein
72g
Carbs
31g
Fat
Chicken Searing with Marinade
Ingredients
Servings: 6
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Chicken with Silan Glaze
Instructions
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- Dice two large onions into small, even pieces.2m
Preview2mPreviewDice two large onions into small, even pieces. - Heat 6 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onions and sauté for about 10 minutes, stirring occasionally, until they are softened and turn golden brown.10mPreview10mPreviewHeat 6 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onions and sauté for about 10 minutes, stirring occasionally, until they are softened and turn golden brown.
- If not already, cut the chicken thighs in half. In a small bowl, combine 1 tablespoon chicken spice, 1 teaspoon salt, and 2 tablespoons of olive oil to create a flavorful marinade.3m
Preview3mPreviewIf not already, cut the chicken thighs in half. In a small bowl, combine 1 tablespoon chicken spice, 1 teaspoon salt, and 2 tablespoons of olive oil to create a flavorful marinade. - Arrange the chicken thigh halves on top of the sautéed onions in the pot. Spread the prepared marinade evenly over each chicken piece. Sear the chicken for 2 minutes, then carefully flip each piece.2mPreview2mPreviewArrange the chicken thigh halves on top of the sautéed onions in the pot. Spread the prepared marinade evenly over each chicken piece. Sear the chicken for 2 minutes, then carefully flip each piece.
- Sprinkle 1 tablespoon of silan (date syrup) over the seared chicken. Continue to sear for another 2 minutes, then flip the chicken once more to ensure even browning and flavor development.2mPreview2mPreviewSprinkle 1 tablespoon of silan (date syrup) over the seared chicken. Continue to sear for another 2 minutes, then flip the chicken once more to ensure even browning and flavor development.
- Rinse the green lentils and Basmati rice separately under cold running water until the water runs clear. Drain them well.2m
Preview2mPreviewRinse the green lentils and Basmati rice separately under cold running water until the water runs clear. Drain them well. - Add the rinsed lentils and rice to the pot, distributing them evenly around the chicken pieces. Pour 5 cups of hot water or chicken broth into the pot, ensuring all ingredients are mostly submerged.2m
Preview2mPreviewAdd the rinsed lentils and rice to the pot, distributing them evenly around the chicken pieces. Pour 5 cups of hot water or chicken broth into the pot, ensuring all ingredients are mostly submerged. - Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly with a lid and simmer for 25-30 minutes, or until the rice and lentils are tender and all the liquid has been absorbed. Avoid lifting the lid during cooking to trap steam.30m
Preview30mPreviewBring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly with a lid and simmer for 25-30 minutes, or until the rice and lentils are tender and all the liquid has been absorbed. Avoid lifting the lid during cooking to trap steam. - Once cooked, turn off the heat and let the dish rest, still covered, for 5-10 minutes. This allows the flavors to meld and the rice to fully fluff. Gently fluff the rice and lentils with a fork before serving the chicken and mujadara together.10m
Preview10mPreviewOnce cooked, turn off the heat and let the dish rest, still covered, for 5-10 minutes. This allows the flavors to meld and the rice to fully fluff. Gently fluff the rice and lentils with a fork before serving the chicken and mujadara together.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
