Jordanian Chicken Recipe

Prepare and marinate chicken

Pat the chicken dry with paper towels. In a large bowl combine yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, allspice, cinnamon, smoked paprika, salt and black pepper. Whisk until smooth. Add chicken pieces, rub marinade under the skin where possible and coat thoroughly. Cover and refrigerate at least 2 hours, preferably overnight for best flavor.

Bring chicken to room temperature

About 30 minutes before cooking, remove chicken from fridge to take the chill off so it cooks evenly. Reserve any excess marinade for later use with the sauce if desired.

Sear the chicken

Heat 2 tablespoons olive oil in a large heavy skillet or sauté pan over medium-high heat. Remove excess marinade from the chicken (shake off) and place pieces skin-side down (if using skin) in the hot pan without crowding. Sear 4–6 minutes until golden-brown. Flip and sear the other side 3–4 minutes. Work in batches if needed. Transfer seared chicken to a plate.

Sauté aromatics and vegetables

Lower heat to medium. In the same pan add the sliced onion and a pinch of salt. Sauté 4–5 minutes until soft and translucent, scraping up browned bits from the bottom. Add sliced green pepper and optional chilies and cook 2–3 minutes more.

Build the sauce

Stir in the chopped tomatoes (or canned diced tomatoes) and tomato paste. Cook 2–3 minutes to combine, then add 1/2 cup water or stock and any reserved marinade. Bring to a gentle simmer, taste and adjust seasoning with additional salt or pepper if needed.

Finish cooking the chicken in sauce

Return the seared chicken to the pan, nestling pieces into the sauce. Spoon some sauce over each piece. Reduce heat to low, cover, and simmer gently for 20–25 minutes (or until an instant-read thermometer in the thickest part registers 74°C / 165°F and juices run clear). If you prefer a drier, roasted finish, after braising transfer the pan to a preheated 200°C (400°F) oven uncovered for 10 minutes to crisp the skin.

Finish and garnish

Remove from heat. Sprinkle with chopped fresh parsley and a light dusting of sumac if using. Let rest 5 minutes before serving so flavors meld.

Serve the Jordanian chicken over cooked rice or bulgur, or alongside warm pita. Offer lemon wedges and plain yogurt or labneh on the side for squeezing and cooling. Leftovers keep refrigerated 3–4 days and reheat gently on the stove or in a moderate oven.