Fahdreiteh Chicken
Discover the rich and aromatic allure of Fahdreiteh Chicken, a one-pan wonder brimming with bold Middle Eastern-inspired flavors. Perfectly seared bone-in, skin-on chicken thighs are simmered in a vibrant sauce infused with warm spices like cumin, coriander, turmeric, and sweet paprika, elevated by the subtle depth of a cinnamon stick. A base of garlic, onion, and tomato paste creates a luscious, savory foundation, while a splash of fresh lemon juice brightens the dish. Finished with a sprinkling of fresh cilantro, this easy yet impressive recipe is ideal for weeknight dinners or entertaining alike. Serve it over fluffy rice or alongside warm flatbread to soak up every last bit of the flavorful sauce. Packed with protein, brimming with spices, and ready in under an hour, Fahdreiteh Chicken is a must-try meal you’ll savor with every bite!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1 piece cinnamon stick
- 2 cups chicken stock
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with a paper towel and season them with half of the salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip and sear the other side for another 3-4 minutes. Remove the chicken from the pan and set it aside.
In the same pan, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook for 5-7 minutes until softened and lightly golden.
Stir in the minced garlic, cumin, coriander, turmeric, paprika, and the cinnamon stick. Cook for 1 minute until aromatic.
Add the tomato paste to the pan and stir well. Slowly pour in the chicken stock, scraping the bottom of the pan to deglaze and incorporate the browned bits.
Return the chicken thighs to the pan, skin-side up. Bring the mixture to a gentle simmer, then reduce the heat to low and cover with a lid. Cook for 30-35 minutes, occasionally basting the chicken with the sauce.
After 30 minutes, uncover the pan and stir in the lemon juice. Allow the sauce to thicken for 5 more minutes.
Remove the cinnamon stick. Taste and adjust the seasoning with additional salt and black pepper if needed.
Garnish the chicken with chopped fresh cilantro. Serve hot over rice or with flatbread for a complete meal.
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.2 g | 226% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 3384 mg | 147% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 13.5 g | ||
| Protein | 193.3 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2465 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
