Lebanese Chicken in a Bread Loaf Recipe

Similar Lebanese Food recipes: Chicken, Sandwich

This is a medieval recipe that is simply a loaf of bread from which the soft inside has been removed to make room for a stuffing of boned chicken meat and livers.


  • 1 medium loaf of bread with an attractive shape
  • 1 medium chicken, boiled
  • 1/2 lb chicken livers
  • Sesame, corn, or nut oil
  • Chicken stock
  • 1/4 tsp ground allspice
  • Salt and pepper
  • 1-2 oz pistachio nuts, chopped
  • 4 tbs finely chopped parsley
  • 1 tsp dried crushed mint
  • Juice of 1/2 lemon
  • Sprigs of parsley and other fresh herbs, for garnish

Cut a slice off the top of the loaf and put it aside to serve as a lid.  Carefully remove all the pith from the loaf, leaving the crust intact.

Bone and chop the cooked chicken.  Clean the chicken livers and sauté gently in a little oil for 3 to 4 minutes.  Add about 1/3 cup of the stock in which the chicken was cooked, and season to taste with allspice, salt, and pepper.  (A little brandy or sherry could be used instead of chicken stock.)  Mash or pound the livers to a smooth paste, using and electric blender if you have one.

Mix the liver pâté with the chopped chicken in a large bowl.  Add the pistachios, parsley, mint, and lemon juice.  Mix well and taste for  seasoning, adding more salt and pepper if necessary.  Knead the mixture vigorously until well blended, and add a little more stock if too dry.

Moisten the bread shell with stock to make it soft and easy to cut.  Fill the shell with the chicken liver mixture, packing it tightly.  Cover with the lid, which as also been sprinkled with stock to soften it.  Chill and refridgerate until ready to serve.  Serve in slices and garnish with fresh herbs.

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