One-pot chicken mujadara from More Is More: Get Loose in the Kitchen (page 194) by Molly Baz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sizzled seedy tomato salad; Halloumi, cuke & walnut spoon salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sarahj22 on June 04, 2024

    Recipe available here: https://amp.theguardian.com/food/article/2024/may/27/one-pot-chicken-mujadara-recipe-by-molly-baz

  • sarahj22 on June 04, 2024

    I tried the version on the UK Guardian website which seems to be the same. I really enjoyed this but I'm a sucker for one-pot roast chicken dishes where carbs soak up all the delicious juices. I made in an air fryer with a smaller chicken and was completely cavalier with timings. The chicken ended up cooked before the rice and lentils, so I rested the chicken while they finished off. I used green lentils which cooked at the same rate as the rice but I had to add extra water towards the end. There's a note NOT to use Greek yogurt which I foolishly ignored - that's probably the reason my chicken skin ended up charred. I flipped it halfway through and the same happened to the other side's skin, but it was actually delicious that way - crispy and smoky and spicy. I'll likely make this again.

  • pattyatbryce on May 12, 2024

    This was a good dish, but not sure it was make-again. The chicken was moist, but it needed more marinade time than the 2 hours I allocated (see Salt, Fat, Acid, Heat for a better thought of advance prep of a chicken. The downsides - the lentils were al dente and the rice was mush. spices were fine, but not our favorite.

  • Emily Hope on January 17, 2024

    Sadly this was a rare miss from Molly for me -- on the upside the chicken was, as promised, one of the juiciest I'd ever produced; on the down side it didn't have a ton of flavor even with an overnight marinade ( I reduced the salt in the brine so that may be partially on me), and more problematically my (very fresh, Rancho Gordo) black lentils were undercooked and still crunchy by the time I took the chicken out, while the rice was verging on overcooked. Balancing the lesser of two evils I took out the chicken and cooked the rice and lentil mix some more on the stovetop-- this made the lentils softer but turned the rice to mush. It was barely edible and not enjoyed by anyone--the leftover rice and lentils got tossed and I used the rest of the chicken to top a brown rice bowl.

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