Mujadara, is a delicious Middle Eastern dish made with lentils and rice, is usually vegetarian and vegan-friendly and also incredibly nutritious and easy to make. Mujadara with chicken is a twist on the original recipe and this is what I’ll be focusing on in this recipe.
To make this dish, you’ll need zucchini, wholegrain rice, fresh mint, ground cinnamon, ground cumin seeds, organic natural yogurt, chicken thighs, green lentils, and onion. The combination of lentils and rice provides a complete protein, making it a great option for vegetarians and vegans. The addition of chicken thighs adds a delicious flavor and texture to the dish, making it a great option for meat-eaters as well.
History and Origin
Mujadara is a traditional Middle Eastern dish that has been enjoyed for centuries. It is a simple yet flavorful dish that consists of lentils, rice, and caramelized onions. The dish is often served with chicken, making it a hearty and satisfying meal.
Cultural Significance
Mujadara has a long history and is considered a staple in Lebanese cuisine. It is often served during special occasions and is a popular dish during Ramadan, a month-long religious observance for Muslims. The dish is also popular among vegetarians and vegans, as it is a great source of protein.
Regional Variations
While the basic ingredients of mujadara remain the same, there are many regional variations of the dish. In some regions, the dish is made with bulgur instead of rice. In others, it is made with different types of lentils. Some recipes also call for the addition of spices such as cumin or cinnamon.
Ingredients:
- 1 zucchini
- 130g of wholegrain rice
- 10g of fresh mint
- 1 teaspoon of ground cinnamon
- 2 teaspoons of ground cumin seeds
- 120g organic natural yogurt
- 75g green lentils
- 4 chicken thighs
- 1 onion
- 1-2 tsp butter
- Sugar, salt and pepper
How to Make Mujadara with Chicken?
- Wash the rice and lentils, then put them in a pot with lots of cold water. Now, heat it until it starts boiling. turn down the heat to medium and let it cook for about 20-25 minutes until it’s soft but still has a little chew. When it’s done, drain out any excess water, put it back in the pot, and cover it up until you’re ready to serve.
- Peel and chop the onions finely. Peel and chop the onions into small pieces. Then, put about 1 to 2 tablespoons of olive oil and 1 to 2 teaspoons of butter in a wide pan over medium heat. When the butter melts, toss in the onions with a big pinch of salt and sugar. Let them cook on medium-low heat for around 20 minutes until they’re nice and soft and browned.
- Mix the cumin, cinnamon, 1 to 2 teaspoons of salt, and 2 to 4 tablespoons of olive oil. Then, toss the chicken thighs in this mixture, making sure they’re completely covered with the marinade.
- Get a wide pan, preferably non-stick, and heat it on high heat. Once it’s hot, place the chicken in the pan, skin-side down. Let it cook for about 7 minutes, but only on the skin side, until the skin gets super crispy.
- After 7 minutes, flip the chicken over to the other side and cook for another 4 minutes or until it’s fully cooked inside. Once done, put the chicken on a wire rack to let any extra oil drip off.
- While the chicken is cooking, finely chop the mint leaves, getting rid of the stalks. Then, mix the chopped mint into the yogurt along with a bit of olive oil, a pinch of salt, and pepper. Voilà, you’ve got yourself some minty yogurt!
- Use a vegetable peeler to peel the zucchini into thin ribbons. Add these zucchini ribbons to the onions and cook them for about 3 minutes, or until they’re soft and wilted.
- After the rice and lentils have cooked until tender, drain them and add them to the pan with the onions, zucchini, and spices. Give it a taste and add more salt and pepper if necessary. That’s all there is to it – your mujaddara is ready to enjoy!
- Lastly, move the cooked chicken to a cutting board and let it cool down for a few minutes. Then, slice it up into thin pieces.
- Plate up the sliced chicken on top of the mujaddara and add a generous spoonful of the minty yogurt on the side. Enjoy your delicious meal!
Enhancing Flavor
Spices and Seasoning
Spices are an essential part of any mujadara. I always start with a base of cumin and black pepper, which gives the dish a warm and earthy flavor. To add a touch of sweetness, I also include a pinch of cinnamon and a sprinkle of sugar. These spices work together to create a well-rounded flavor profile that complements the chicken and lentils perfectly.
Caramelization Techniques
Caramelized onions are a key ingredient in this recipe, and they add a depth of flavor that is hard to replicate. To ensure that my onions are perfectly caramelized, I use a combination of techniques. First, I slice the onions thinly and cook them over low heat until they are soft and translucent. Then, I turn up the heat and cook them until they are golden brown and caramelized. This process takes time, but it is well worth it for the rich, sweet flavor that it adds to the dish.
Serving Suggestions
Accompaniments
This is a hearty and flavorful dish that can be served with a variety of accompaniments. One of my favorite ways to enjoy this dish is with a dollop of creamy Greek yogurt on top. The tangy yogurt perfectly complements the rich flavors of the dish and adds a cool and refreshing element to each bite.
Another great option is to serve the mujadara with a side of fattoush salad. The crisp vegetables and tangy dressing of the salad provide a nice contrast to the warm and savory flavors of the mujadara. Plus, the addition of fresh herbs and crunchy pita chips make for a delicious and satisfying meal.
Plating Tips
Consider serving the dish on a large platter to create a beautiful and inviting spread that is perfect for sharing with friends and family.
Next, try garnishing the dish with a sprinkle of fresh herbs, such as parsley or cilantro, to add a pop of color and freshness. You can also drizzle a bit of olive oil on top for added richness and flavor.
Finally, consider serving the mujadara with a side of pilaf to round out the meal. The fluffy and fragrant rice pairs perfectly with the tender chicken and lentils, creating a truly satisfying and delicious dish.
Variations and Alternatives
Protein Additions
Mujadara is already a protein-rich dish, thanks to the lentils and rice. However, if you want to add more protein to your meal, you can easily do so by adding chicken. Chicken is a great addition to mujadara, adding a delicious flavor and texture to the dish. You can season the chicken with spices like cumin, paprika, and garlic powder to complement the flavors of the lentils and rice.
Alternative Grains
While mujadara is traditionally made with brown rice or bulgur, you can experiment with other grains to create different variations of the dish. Quinoa, for example, is a gluten-free grain that is high in protein and fiber, making it a great alternative to rice or bulgur. You can also try using farro, barley, or even couscous to create a unique twist on the classic mujadara recipe.
Nutritional Information
Health Benefits
Firstly, mujadara with chicken is a great source of fiber, which is essential for maintaining a healthy digestive system. Fiber also helps you feel full for longer, so you’re less likely to eat too much and it can help with losing weight.
Secondly, the dish is high in protein, which is important for building and repairing muscles. Protein also helps to keep you feeling full and satisfied, which can prevent snacking on unhealthy foods.
Dietary Considerations
For those who are health-conscious or have dietary restrictions, mujadara is a great option. It is gluten-free, making it perfect for those who have celiac disease or gluten intolerance.
Moreover, it is a dish that can easily be made vegan by simply omitting the chicken. This makes it a great option for those who follow a plant-based diet or are trying to reduce their meat consumption.
Storage and Leftovers
Refrigeration
If you have leftovers, store them in an airtight container and place them in the fridge within two hours of cooking. If you don’t plan on eating the leftovers within four days, it’s best to freeze them.
Reheating Tips
When reheating mujadara, it’s important to make sure it’s heated to the proper temperature to avoid any potential health risks. The best way to reheat it is in the microwave or on the stovetop. If you’re using the microwave, make sure to stir it every 30 seconds to ensure even heating. If you’re using the stovetop, add a splash of water or broth to prevent it from drying out.
In case you’re making it ahead of time, it’s important to cool it down quickly before storing it in the fridge or freezer. You can do this by placing the pot in a larger bowl of ice water and stirring until it cools down to room temperature. Once it’s cooled down, you can store it in an airtight container and place it in the fridge or freezer.
Conclusion
I hope this recipe for mujadara with chicken has inspired you to try something new in the kitchen. As I mentioned earlier, mujadara is a simple and affordable dish that can be made with just a few ingredients.
By adding chicken to the mix, you can elevate the dish to a whole new level. The chicken adds protein and flavor that complements the lentils and rice perfectly.
One thing I love about this recipe is how versatile it is. You can easily adjust the spices to your liking, or even swap out the chicken for another protein like beef or lamb.
Overall, mujadara with chicken is a delicious and satisfying meal that is perfect for any night of the week. Give it a try and let me know what you think!
Did you know? A fresh cabbage salad is a great pairing with mujadara.
Get it’s recipe now (by clicking the image below):
