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The Art of Flavour Sunday e-magazine


Lebanese Pan Fried Chicken with a Chunky Tomato Sauce and Seven Spice Seasoning

Important message: To everyone who loves to cook and loves true natural flavour

Before you start this recipe we strongly recommend you have the very best herbs and spices in your ingredients. Stale herbs and spices will do little to give the true flavours this recipe promises

We invite you to check our premium herbs and spices for the very best quality. Go to SPICES


  • 400g x Chicken Thighs. Skin on, bone in

  • Olive oil

  • 2 tablespoons Lebanese 7-spice ( See recipe below to make your own seasoning )

  • For the Chunky Tomato Sauce

  • 4 x Medium whole tomatoes, peeled and seeded or 1 x Tin diced tomatoes-salt reduced

  • 1 x Large red onion – sliced into wedges

  • 3 x Garlic cloves – diced

  • 1 x Tablespoon finely grated carrot

  • 1/2 x Teaspoon black pepper or white pepper even better

  • 2 x Teaspoons pomegranate molasses - see below

  • 1/4 x Teaspoon crushed chilli flakes - or more if your prefer

  • 2 x Tablespoons roasted slivered almonds or pine nuts

  • 1 x Tablespoon lemon juice

  • Salt For everyone on a salt free diet this recipe works beautifully, If you wish to reduce salt a little, just add the salt to your preferred diet and taste. See note.


Pat dry the chicken thighs then lightly cover with olive oil and rubbing with your hands, work the Lebanese Seasoning onto to the skin. Then refrigerate for at least one hour.

Next allow the chicken to return to room temperature and in a thick bottomed pan with a little olive oil, carefully brown on all sides then set aside.

For the tomato sauce. In the same pan, add the onions, carrots and garlic and allow to caramelise – about 10 minutes.

Next add the tomatoes, pomegranate molasses, chilli flakes and allow to reduce a little so you have slightly thick sauce, then return the chicken to the pan, add the slivered almonds and lemon juice and cook until firm.

Important: Note: The pomegranate molasses and chilli flakes give a lovely rich flavour touch and importantly, reduce the need for salt flavour.

Comments: To Buy the Spices noted above go to: SPICES

To make up your own Lebanese Seven Spice Seasoning you will need:

2 x Tablespoons coriander seeds - ground. 2 x Tablespoon black peppercorns - ground. 2 x Tablespoons allspice - ground. 2 x Tablespoons sumac. 1 x Tablespoon ginger powder. 1 x Tablespoon grated nutmeg. 2 x Teaspoons cinnamon.


Many Lebanese families use Fenugreek rather than Coriander. It is worth experimenting. The Fenugreek gives a lovely mayple syrup - burnt sugar flavour. White Pepper is often used instead of black pepper for a less aggressive note.