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One-Pot Chicken Mujadara

Chris ★★★★★★★☆☆☆ 7/10 Morgan ★★★★★★★☆☆☆ 7/10
dinnerchickenone-potmeal-prephearty
One-Pot Chicken Mujadara
Servings6
Prep time20 min (plus 1 hour or up to 24 hours marinating)
Cook time1 hr 40 min
Per serving550 cal · 40g p · 42g c · 24g f
SourceCookbook: More Is More by Molly Baz

Ingredients

Produce

  • 6 large shallots
  • 2 medium yellow onions
  • 3 lemons

Dairy

  • 2 1/2 cups plain whole-milk yogurt (not Greek), plus more for serving

Protein

  • 1 (4 1/2- to 6-pound) whole chicken

Pantry

  • 6 tbsp extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 tbsp ground cinnamon
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 1 cup long-grain white rice (jasmine or basmati)
  • 1 cup dried brown or black lentils (not quick-cooking)

Instructions

  1. Marinate the bird: "Collar" a large zip-top bag by folding the top few inches down over itself. Place chicken inside the bag. In a large bowl, combine 2 1/2 cups yogurt with a few big glugs of olive oil (about 3 tbsp), 2 tbsp salt, 1 tbsp ground cinnamon, 1 tbsp ground cumin, 1 tbsp ground turmeric, and 2 tsp freshly ground black pepper. Scrape mixture into the bag with the chicken. Seal and squish the marinade around to distribute, working some into the chicken cavity. Refrigerate for at least 1 hour and up to 24 hours.
  2. While the bird marinates, do some prep: Thinly slice 6 shallots and 2 medium yellow onions crosswise into 1/2-inch-thick rings.
  3. Cook the bird: Position a rack in the lower third of the oven. Preheat to 475°F. In a large Dutch oven, place the shallot and onion slices. Drizzle with the remaining 3 tbsp olive oil, season with salt and pepper, and toss to combine. Remove chicken from the marinade and transfer directly on top of the shallots and onions (no need to scrape off the marinade). Reserve the bag of remaining marinade. Cut 1 lemon in half and stuff into the cavity. Drizzle the top with olive oil, cover the pot with the lid, and roast for 35 minutes.
  4. Add the rice and lentils: Add 3 cups water to a large measuring cup or bowl. Pour/scrape the marinade from the bag into the measuring cup with the water. Add 1 1/2 tsp salt and stir to combine. In a fine-mesh strainer, combine and rinse 1 cup rice and 1 cup lentils. Remove the pot from the oven. With a large wooden spoon, tilt the chicken to one side and pour the rice and lentils into the pot, along with the water-marinade mixture. Stir the rice and lentils around the bird to distribute evenly. Cover and return to the oven. Braise until rice and lentils are tender and chicken registers 165°F at its thickest, 45 to 55 minutes. Remove from oven and let rest (still covered) for 10 minutes.
  5. Serve: Cut the remaining 2 lemons in half. Transfer chicken to a carving board and carve it up. Season the lentils to taste and serve with more yogurt and the lemon halves for squeezing.

Notes