Middle Eastern Chicken Recipes: Exploring the Flavors of the Region

1. Lebanese Chicken Shawarma

Ingredients:

1 lb boneless, skinless chicken breast
1/4 cup olive oil
3 cloves garlic, minced
2 tbsp lemon juice
1 tsp paprika
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
Pita bread, sliced tomatoes, onions, and cucumber, for serving

Directions:

Combine olive oil, garlic, lemon juice, paprika, cumin, salt, and pepper in a large bowl.
Add chicken and toss to coat. Cover and refrigerate for 1-2 hours.
Preheat oven to 425°F. Arrange chicken on a baking sheet and bake for 20-25 minutes, or until cooked through.
Let chicken cool for a few minutes, then slice into thin strips.
Assemble shawarma by placing chicken, tomatoes, onions, and cucumber on a pita bread. Roll up and serve.

2. Moroccan Lemon Chicken

Ingredients:

4 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
1/4 tsp cinnamon
1/2 cup chicken broth
1/4 cup lemon juice
2 tbsp honey
1 lemon, sliced
Salt and pepper, to taste

Directions:

Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and brown on both sides. Remove from skillet and set aside.
Add onion and garlic to the skillet and cook until softened.
Stir in cumin, coriander, ginger, and cinnamon and cook for 1-2 minutes, or until fragrant.
Add chicken broth, lemon juice, and honey. Bring to a simmer and stir to combine.
Return chicken thighs to the skillet and spoon sauce over them. Top with lemon slices.
Cover and simmer for 20-25 minutes, or until chicken is cooked through.
Serve hot with couscous or rice.

3. Turkish Chicken Kebab

Ingredients:

1 lb boneless, skinless chicken breast
1/4 cup olive oil
3 cloves garlic, minced
2 tbsp lemon juice
1 tbsp tomato paste
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp dried oregano
Salt and pepper, to taste
Wooden skewers, soaked in water

Directions:

Cut chicken breast into bite-sized pieces and place in a large bowl.
Add olive oil, garlic, lemon juice, tomato paste, paprika, cumin, oregano, salt, and pepper. Toss to coat chicken evenly. Let marinate in the fridge for at least 1 hour.
Preheat grill to medium-high heat.
Thread chicken onto skewers and grill for 10-12 minutes, turning occasionally, or until cooked through.
Serve hot with a side of yogurt sauce and pita bread.

4. Iranian Chicken Fesenjan

Ingredients:

4 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1 1/2 cups chicken broth
1 cup pomegranate juice
1/2 cup walnuts, finely ground
2 tbsp honey
Salt and pepper, to taste

Directions:

Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and brown on both sides. Remove from skillet and set aside.
Add onion and garlic to the skillet and cook until softened.
Stir in cinnamon, nutmeg, and cardamom and cook for 1-2 minutes, or until fragrant.
Pour in chicken broth and pomegranate juice. Bring to a simmer and stir to combine.
Add ground walnuts and honey. Stir well to combine.
Return chicken thighs to the skillet and spoon sauce over them.
Cover and simmer for 30-40 minutes, or until chicken is cooked through and sauce has thickened.
Serve hot with a side of rice or couscous.

Conclusion

Middle Eastern chicken recipes are rich in flavor and diverse in style. From the aromatic spices and tender meats of Lebanese cuisine to the sweet and sour flavors of Iranian dishes, there is a recipe for everyone to enjoy. With these unique and delicious recipes, you can impress your friends and family with your culinary expertise and explore the many flavors of the region.