Ingdrients
- 1½ pounds chicken thighs or breasts, cut into pieces
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- Salt, to taste
- Black pepper, to taste
- 1 cup labneh
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- Fresh parsley or mint, chopped (for garnish)
Directions
Step 1:
Heat olive oil in a large skillet over medium heat.
Step 2:
Add chicken pieces and season with salt and pepper. Cook until lightly golden on all sides.
Step 3:
Add onion and sauté until softened.
Step 4:
Stir in garlic, cumin, paprika, and coriander. Cook until fragrant.
Step 5:
Lower heat and add labneh and chicken broth, stirring gently to create a creamy sauce.
Step 6:
Simmer for 5–7 minutes until chicken is fully cooked and sauce is smooth.
Step 7:
Finish with lemon juice and garnish with fresh herbs before serving.
