Chicken Hashweh is a fresh spin on the Everyday Hashweh recipe that I created a year ago!! It's one of my most popular recipes to this day. And it's no wonder why, it's speedy to make, delicious to eat, and so versatile you'll be amazed at how many things you can stuff it in or scoop it on.
In my quest to reduce my red meat consumption, I created this Chicken Hashweh with a perfectly spiced pound of ground chicken. It's so jam-packed with flavour, it may even be more delicious than the original. And it'll save you 100 calories per serving!!! Your taste buds and waist will thank me later. ☺️
So what is Hashweh?
Hashweh is a staple in most Middle Eastern homes; a humble, flavour-packed meaty dish. It usually consists of ground beef or lamb, cooked in clarified butter, seasoned with warming spices and toasted pine nuts. It is most often made with rice or used as a stuffing. To be honest with you, I like to make it without the rice and add it to other meals. This one pound of meat can make so many different dishes and feed many hungry people in a hurry.
What do you need to Make Chicken Hashweh?
- Ground chicken.
- Onion and Garlic: no Middle Eastern dish is complete without these alums.
- 7-Spice: it's a very popular spice blend of allspice, coriander, cinnamon, cardamon, cloves, marjoram, ginger, and black pepper. There are many different variations of this spice blend, and they're all delicious.
- Ground turmeric.
- Smoked paprika.
- Seasoning spice: like Vegeta or bouillon powder.
- Vinegar: any kind of vinegar will work with this recipe; you're only using a splash.
- Ketchup: it may seem like a strange ingredient for this recipe, but it's a must.
- Pomegranate molasses: this is a specialty item, and it's a bit pricy if you want the sugar-free versions. I linked a product recommendation of a sugar-free PM in the recipe card. It's a very tasty condiment and an essential item for a Mediterranean pantry.
- Parsley: for that touch of green, but if you don't have it, it's not a deal-breaker.
How do you make Chicken Hashweh?
Making hashweh isn't much different than preparing ground beef for tacos or spaghetti. You can make this in three easy steps:
- Fry your onions and garlic
- Brown your chicken
- Add your flavour⏤that's it my friends!
Delicious Recipe Variations
- Hashweh rice: To make this variation of hashweh, follow the recipe as directed with the exception of using a pot instead of a frying pan. Once the hashweh meat mixture is cooked, add 2 cups of washed rice and 3 cups of water to the pot. Cover and cook for 20 minutes. Keep covered and remove from heat, allow the rice to finish steaming for 10 minutes before removing the lid, and stir.
- Hashweh as a rice topping: Scoop some cooked hashweh on top of cooked rice, and add some cooked frozen or fresh vegetables. Top with fried nuts like almonds, cashews or pine nuts.
- Stuff in a sandwich: The hashweh tastes amazing as a filling in a shawarma sandwich. Add a couple of scoops on a piece of pita bread, pile high with veggies and drizzle with tahini sauce. YUMMY!
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, diced
- 1 lb ground chicken
- ½ teaspoon Vegeta seasoning or bouillon powder
- 1 and ½ teaspoon 7 spice
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- 2 tablespoon lemon juice
- 1 tablespoon vinegar
- 2 teaspoon ketchup
- 2 tablespoon parsley, finely diced
- 1 tablespoon pomegranate molasses
- Sauté onions. Heat a large frying pan on medium-high heat. Once the pan is warmed, add the olive oil and onions. Sauté onions until golden brown, add the garlic and stir. Continue cooking for 2-3 minutes.
- Add the chicken. Once your onions are golden and your garlic is fragrant, add the ground chicken. Break up the ground chicken as it's cooking.
- Add the spices. Once the chicken is no longer pink, add the 7-spice, Vegeta and turmeric. Stir everything to ensure the spices are well combined. Sauté for 3 minutes.
- Add the rest of the ingredients. After 3 minutes, the spiced chicken should be fragrant from the spices. It's time to add everything else. Add the ketchup, lemon and vinegar. Turn up the heat a bit to reduce the liquid released from the chicken and quickly cook the flavours. Once the moisture is gone, add the parsley and pomegranate molasses. Remove from heat.
- Serve. There's no shortage of ideas on how to eat this mixture. You can add it to sandwiches, top it on pasta, add some sweet peppers and cheese to it. Or eat it with a piece of greek pita bread and salad.
Fridge storage: store in an airtight container for up to 3 days.
Freezer storage: store in a freezer bag for up to 3 months.
Spice option: if you have already made my Baharat spice blend you can swap out the 7-spice and omit the smoked paprika for 2 teaspoon of the baharat spice blend.
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Amount Per Serving: Calories: 282Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 121mgSodium: 539mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 27g