This Karen Martini Syrian chicken recipe is a practical, Syrian-inspired home version, not a claim to reproduce one chef’s exact published formula. It brings together browned chicken, warm spices, lemon, chickpeas and rice; Syrian home cooking varies by region and family, and this version makes a fragrant one-pan chicken dish to serve over fluffy rice.
Ingredients
- 8 bone-in, skin-on chicken thighs, about 3 lb (1.36 kg)
- 1½ tsp (9 g) fine salt, divided, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 medium yellow onions, about 10½ oz (300 g), thinly sliced
- 4 garlic cloves, about ½ oz (12 g), finely chopped
- 2 tsp (6 g) baharat, a Middle Eastern spice blend
- ½ tsp (1.3 g) ground cinnamon
- 1 tbsp (6 g) ground sumac
- 1 tbsp (16 g) tomato paste
- 2 tbsp (30 ml) pomegranate molasses
- 2 tbsp (30 ml) fresh lemon juice
- 1½ cups (360 ml) low-sodium chicken stock
- 1 bay leaf
- 1 can chickpeas, 15 oz (425 g), drained and rinsed; about 1½ cups (240 g) drained
- 1½ cups (285 g) long-grain rice, rinsed until the water runs mostly clear
- 2¼ cups (540 ml) water, for the rice
- ½ tsp (3 g) salt, for the rice
- 1 tbsp (14 g) butter, for the rice
- ⅓ cup (35 g) slivered almonds, toasted
- ¼ cup (15 g) chopped flat-leaf parsley
Instructions
- Prepare the oven and chicken. Heat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels so they brown rather than steam. Season them all over with 1 tsp (6 g) of the salt and the black pepper. Have the onions, garlic and remaining ingredients ready before you start cooking; the sauce comes together quickly once the chicken is browned.
- Brown the chicken. Heat the olive oil in a large oven-safe Dutch oven or deep, heavy skillet over medium-high heat. Arrange the thighs skin-side down in a single layer, working in batches if needed. Sear for about 5 minutes, until the skin is deeply golden, then turn and cook for 3 minutes on the other side. Transfer the chicken to a plate. It will finish cooking in the oven, so browning the outside at this stage is the goal.
- Build the spiced onion sauce. Reduce the heat to medium. Add the sliced onions to the pan and cook for 5 minutes, stirring occasionally and scraping up browned bits. Add the garlic, baharat, cinnamon and sumac; stir for 30 seconds, just until fragrant. Mix in the tomato paste and cook for another minute. If the pan looks dry or the spices start to catch, lower the heat and add a small splash of stock.
- Add the liquid and chickpeas. Pour in the pomegranate molasses, lemon juice and chicken stock, stirring to loosen any stuck-on flavor from the bottom of the pan. Add the bay leaf, chickpeas and the remaining ½ tsp (3 g) salt. Bring the liquid to a gentle simmer. Taste a spoonful of sauce and adjust the salt or lemon if needed; it should taste savory, tangy and warmly spiced, not sharply sour.
- Braise the chicken. Return the thighs to the pan skin-side up, nestling them among the onions and chickpeas while keeping as much skin above the liquid as possible. Cover with a lid and transfer to the oven. Bake for 30 minutes, then uncover and bake for 15 minutes more to help the skin dry and brown. Check the thickest part of a thigh with a food thermometer, avoiding the bone. USDA FSIS gives 165°F (74°C), checked with a thermometer, as the safe minimum internal temperature for poultry; if needed, return the pan to the oven and check again after 5 minutes.
- Cook the rice while the chicken braises. After the chicken has been in the oven for about 20 minutes, put the rinsed rice, water, rice salt and butter in a medium saucepan. Bring to a boil, stir once, then cover and turn the heat to low. Cook for 15 minutes without lifting the lid. Remove from the heat and leave covered for 5 minutes, then fluff gently with a fork. If the rice finishes before the chicken, keep it covered off the heat.
- Rest and finish. Take the chicken from the oven and let it rest in the pan for 10 minutes. The sauce will settle and the meat will be easier to serve. Remove the bay leaf. Spoon rice onto a serving platter or individual plates, add the chickpeas and onion sauce, and arrange the thighs on top. Scatter with toasted almonds and parsley. Serve with extra lemon wedges if you like.
Tips
- Choose a spice blend you can identify. Baharat blends vary, but often include warm spices such as allspice, black pepper, cumin and coriander. If you cannot find it, combine ½ tsp (1 g) ground allspice, ½ tsp (1 g) ground cumin, ½ tsp (1 g) ground coriander and ½ tsp (1 g) black pepper. The substitute gives a similar warm, savory direction, though its exact aroma depends on the spices’ freshness.
- Use sumac for its tart, citrusy note. Sumac is a deep-red, tangy spice sold in Middle Eastern groceries and many larger supermarkets. If it is unavailable, add 1 tsp (5 ml) extra lemon juice near the end instead. The sauce will still be bright but will lack sumac’s distinctive dry, fruity flavor.
- Keep the skin out of the sauce. Nestle the thighs into the liquid rather than submerging them. The uncovered oven time helps the skin brown; if it is not crisp enough, briefly place the pan under the broiler, watching closely so the almonds or exposed sauce do not scorch.
- Mind the pan and the salt. Use a wide, oven-safe pan that holds the chicken without crowding. If your stock is salted, start with less added salt and adjust after the sauce simmers. Pomegranate molasses brands also vary in sweetness and tartness, so taste before serving rather than adding extra lemon automatically.
Serving Suggestions
Serve the chicken over the rice so it can catch the onion, chickpea and lemon sauce. Put extra sauce on the table, along with lemon wedges for anyone who wants a brighter finish. A crisp salad of cucumber, tomato, parsley and a simple lemon dressing brings freshness and crunch; lightly dressed greens work too. Flatbread is useful for scooping up the remaining sauce, while plain yogurt or thick labneh offers a cool, creamy contrast to the warm spices. If you are serving a larger meal, keep the sides simply seasoned so they complement rather than compete with the chicken.
The almonds add crunch, but they are best scattered on at the last moment so they stay crisp. For a less formal dinner, serve the rice in a wide bowl and bring the chicken to the table in its cooking pan, after removing the bay leaf and checking that the handle is safe to touch. Let guests choose a thigh and spoon over the sauce and chickpeas.
Variations
Use boneless thighs. They cook more quickly and are easy to portion, though they do not provide the same richness as bone-in pieces. Brown them as directed, then begin checking for doneness after about 25 minutes in the oven. Always use a thermometer and cook poultry to the safe temperature specified in the instructions.
Make it without chickpeas. Leave them out for a simpler chicken-and-onion sauce, or replace them with 1½ cups (240 g) drained butter beans. The beans make the dish heartier and softer in texture; add them with the stock so they have time to warm through.
Adjust the tang and sweetness. For a milder sauce, use 1 tbsp (15 ml) pomegranate molasses and add the second tablespoon only after tasting. If you cannot find pomegranate molasses, mix 1 tbsp (15 ml) lemon juice with 1 tbsp (15 ml) honey as a practical substitute. This mixture is sweeter and more lemon-forward, so taste the sauce before adding any extra lemon.
Change the garnish or grain. Chopped pistachios can replace the almonds, and mint can be used alongside or instead of parsley. Bulgur makes a fitting alternative to rice; cook it according to its package directions and serve the chicken and sauce on top. These swaps change the texture and finish but keep the warmly spiced braise at the center of the meal.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, storing the chicken, sauce and rice in separate airtight containers if possible. They keep for 3–4 days in the refrigerator. The skin will soften as it sits in the sauce, but the chicken remains flavorful; keep the almonds separate and add fresh garnish when serving again.
For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 3 months. Rice can be frozen separately, though its texture may become a little softer after thawing. Thaw frozen portions in the refrigerator overnight. Reheat the chicken and sauce covered in a saucepan over low heat, adding a splash of stock or water if the sauce has thickened, or use a covered oven-safe dish at 325°F (165°C). Reheat rice with a spoonful of water, covered, until steaming. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer and avoid reheating the same portion repeatedly.
Frequently Asked Questions
Is this the exact Karen Martini recipe?
This page offers a practical Syrian-inspired interpretation for home cooking; it does not claim to reproduce a specific published recipe. Syrian dishes and family methods vary, and the warm spices, lemon, pomegranate molasses and rice here create one approachable version of the flavor profile.
Can I make the chicken ahead?
Yes. Cook the chicken and sauce a day ahead, cool and refrigerate them promptly, then reheat gently until the chicken reaches 165°F (74°C). Make the rice close to serving time for the fluffiest texture, or reheat refrigerated rice separately with a little water until it reaches 165°F (74°C).
Can I use chicken breasts instead of thighs?
You can, but breasts are leaner and may dry out during a long braise. Use large bone-in breasts if available, begin checking them earlier than the thighs, and remove each piece as soon as its thickest part reaches 165°F (74°C). Boneless breasts will generally need less oven time, so do not rely on the stated thigh timing alone.
What can I use if I do not have an oven-safe pan?
Brown the chicken and make the sauce in a stovetop skillet, then transfer everything to a snug baking dish, keeping the chicken skin-side up. Cover the dish tightly with foil for the first 30 minutes, uncover it for the final 15 minutes, and check the chicken’s temperature before serving.
How do I keep the rice from turning sticky?
Rinse it until the water is mostly clear to remove excess surface starch, measure the water accurately, and keep the lid on while it simmers. Let it stand covered for 5 minutes after cooking, then fluff rather than stirring vigorously. Long-grain rice is a reliable choice for separate, tender grains.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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