One pan - Lebanese Chicken with Mushrooms and Seven Spice Seasoning

Why you will like this recipe when you are short on time

Many people say a Lebanese Seven Spice Seasoning is the best seasoning for chicken giving a wonderful depth of flavour without being overpowering

The natural spice flavours from your recipe pouch have been carefully selected and blended for you to save time and to give the full wonderful flavours to the chicken.

The Herbs and Spices in your pouch for this recipe are: Cardamom, Cumin, Coriander, Nutmeg, Cinnamon, Allspice, Cloves

When you order you will receive your zip lock natural spice pouch together with a printed hard copy of your recipe.

The 65g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 65g Pouch - $7.50   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

4 - 6 Chicken Thighs - Boned and Skin On

Olive oil and plain flour

1 x Medium brown onion - diced

4 x Garlic cloves - diced

2 x Tablespoons tomato paste

1 x Cup button mushrooms - sliced

1/2 x Cup chicken stock - best, rich, home made style is important

1/2 x Cup Creme Fraiche or Sour Cream

30g x Butter

1 x Small lemon - thinly sliced

Salt and pepper to your taste

4 x Teaspoons from your blended Lebanese Herb and Spice Pouch

Your Lebonese six spice pouch will contain: Green Cardamom, Cumin, Allspice, Coriander, Ginger, Nutmeg, Cinnamon, Cloves

Method

Lightly cover the chicken with olive oil then dust with the plain flour. Rub the spices from your spice pouch firmly into the chicken on both sides and refrigerate for at least 30 minutes.

Now in a medium hot pan, add a little olive oil then brown the chicken on both sides then set aside. Next add the onions to the pan and after 5 minutes add the garlic (so as not to burn the garlic) and cook down until soft and caramelised - about 10 minutes.

Then add the tomato paste (allow the tomato paste to sit in the bottom of the pan for a few minutes to remove bitterness) then add the chicken stock to glaze the pan and mix well into the caramelised onions and garlic. Next add the mushrooms, creme fraiche, and stir and allow to reduce a little.

Next, return the spiced chicken to the pan. Add the butter to give a nice glaze and lemon slices then cook until chicken is firm - allow 20 - 25 minutes. The chicken and sauce are now ready for serving including the lemon slices that will be edible. We suggest arborio rice would go nicely.