Lebanese Chicken and Salad

5 from 6 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 275 kcal


For the chicken:

  • 5 Pc. Chicken legs
  • 300 g Basmati rice
  • 750 g Greek yogurt 10% fat
  • 250 g Peanut butter
  • 4 Pc. Garlic cloves
  • Salt
  • Pepper
  • Verbena

For the salad:

  • 200 g Pick salad
  • 3 tbsp Sunflower seeds
  • 4 tbsp Olive oil
  • 1 tsp Born mustard
  • 2 tsp Mirabelle jam
  • Lemon juice
  • 1 tbsp Water cold



  • Wash the chicken legs, place in a large saucepan with salted water and simmer over medium heat for about 45 minutes. In the meantime, cook the basmati rice as indicated on the rice package.
  • Put the yoghurt in a large bowl, season well with peanut butter, salt and pepper and then press the garlic cloves through a garlic press, add to the yoghurt mixture and stir everything well.
  • Now separate the cooled meat from the bones and cut into small pieces and mix the cooked rice with a third of the yoghurt mixture.
  • To layer the ingredients, you can use a large baking dish or 5 small ones. The bottom layer forms half of the rice yoghurt mixture, then half of the meat is spread over it and a smooth layer of peanut yoghurt is placed on top.
  • Then comes rice, meat and yogurt again, so that there are a total of 6 layers in the baking dish. The oven is now preheated to 170 ° top / bottom heat.
  • Put the baking dish with a roasting thermometer in the middle of the oven and when the core temperature shows 70 ° and the yoghurt layer has a very light caramel color, the Lebanese chicken is ready.
  • Now decorate with verbena.


  • Wash and clean the lettuce and lightly toast the sunflower seeds in the pan without any fat.
  • For the dressing, mix olive oil, mustard, water, jam and lemon into a vinaigrette and mix well with the salad.
  • Now fill the salad into 5 salad bowls and sprinkle the sunflower seeds over them.


Serving: 100gCalories: 275kcalCarbohydrates: 18.8gProtein: 7.8gFat: 18.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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