Middle Eastern Chicken Thighs

with Stewed Tomatoes & Lemon Labneh

35 MIN

2 Servings

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with Chicken Thighs

From the Test Kitchen

This flavorful dish highlights our shawarma spice blend, which combines traditional ingredients like coriander, cumin, and turmeric for deliciously bold, warming flavor. We're using it here to coat juicy chicken thighs—first browned in the pan, then finished nestled between our rustic stewed tomatoes (sweetened with prunes).
14 green SmartPoints® per serving
14 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Boneless, Skinless Chicken Thighs
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
2 cloves Garlic
1 Lemon
1 14-Oz Can Whole Peeled Or San Marzano Tomatoes
1 oz Prunes
¼ cup Labneh Cheese
2 Scallions
½ cup Brown Rice
1 Red, Yellow, Or Orange Bell Pepper

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the prunes. Place the tomatoes in a bowl; gently break apart with your hands. Quarter and deseed the lemon. In a bowl, combine the labneh and the juice of 2 lemon wedges; season with salt and pepper.

2 Cook the rice

Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.

3 Brown the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper and half the spice blend. in a medium pan, (nonstick if you have one) heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 4 minutes per side, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Start the sauce

Add the diced pepper to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped garlic, sliced white bottoms of the scallions, chopped prunes, and remaining spice blend. Cook, stirring frequently 1 to 2 minutes, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently and breaking the tomatoes apart with a spoon, 2 to 3 minutes, or until slightly thickened.

5 Finish & serve your dish

Add the browned chicken to the pan. Cook, stirring the sauce occasionally, 6 to 8 minutes, or until the sauce is thickened and the chicken is cooked through.* Turn off the heat; stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished chicken and sauce and lemon labneh. Garnish with the sliced green tops of the scallions. Enjoy!