This chicken meatball stew is my lighter take on the classic Daoud Basha, made with tender chicken meatballs, potatoes, and peppers simmered in a tangy-sweet tomato sauce. This Chicken Basha pairs beautifully with buttery vermicelli rice and has already become a repeat favourite in my kitchen every Ramadan. I can't wait for you to try it too-don't forget to share your thoughts in the comments!
Ever since I shared my ground beef Daoud Basha recipe, many of you have asked for a chicken version-and here it is! The original recipe has been a true gem, bringing lots of love (and blog traffic, thanks to Pinterest 😊)
Reader Review
"Omg I tried this and its amazing, the first time I made meatballs and they were juicy, ate 4 of them just like that and love trying this recipie." ⭐⭐⭐⭐⭐
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❤️ Why You'll Love This Recipe
- All the flavours of the classic Daoud Basha stew, but made with chicken meatballs for a lighter, equally hearty meal.
- Whether you stick to allspice and cinnamon or switch things up with cumin, Baharat, or 7 spices, this dish adapts to your taste.
- Goes beautifully with traditional vermicelli rice but is just as comforting with plain white rice (or even bread to mop up the sauce!).
- This is the kind of stew everyone at the table will enjoy.
🛒Ingredients
- Poultry: Boneless chicken thighs, breasts, or a mix of both for juicy meatballs.
- Produce: Onion, garlic cloves, green chillies, fresh parsley, potatoes, bell pepper, and tomatoes.
- Ground spices: Allspice and cinnamon (or swap in cumin for a different flavour profile).
- Pomegranate molasses: Adds that signature tangy-sweet depth to the sauce
- Olive oil
- Salt
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
🔪Steps to Make Chicken Basha
Add the chicken meatballs ingredients into a food processor or grinder mixie jar
and process until the mixture comes together.
Transfer the mixture into a bowl and make 15 to 20 equal-sized balls. You may make smaller meatballs for more. For ease, wet your hands between making each meatball.
Heat olive oil in a saucepot and place the meatballs without crowding the pan. You can do it in batches, so it is easy to stir and sear evenly.
Make sure all meatballs are browned. Remove the meatballs and keep them aside.
Add more olive oil to the same pan. Pan-fry the potato chunks until browned on all sides. Remove and keep them aside.
Next, add the chopped red bell pepper and roast until charred. Remove and keep them aside.
Heat more olive oil in the same pan. Sauté the finely chopped onions and garlic. Add the spice powders along with some salt and saute for a few minutes. Stir in the pureed tomatoes, tomato paste and pomegranate molasses. Bring the sauce to a full boil.
Place the seared chicken meatballs carefully in a single layer. Pour enough water to partially submerge the meatballs. Cover and cook on low flame for 15 to 20 minutes or until the meatballs are cooked and the sauce starts to thicken.
Stir in the fried potatoes and bell peppers. Taste and adjust the salt and spices as needed. Cover and cook for another 10 minutes, or until the potatoes are tender and the sauce reaches your desired consistency.
Garnish with parsley leaves. Serve hot chicken basha with boiled white rice or vermicelli rice.
💡Related Recipes
If you enjoy this Chicken Basha, you might also want to try:
- The original Daoud Basha recipe-made with beef meatballs.
- My LCHF Majboos Chicken and Cabbage Meatballs-for another comforting meatball dish for those who are on a diet.
- A Persian-inspired stew: Fesenjan with chicken, pomegranate, and walnuts
💡Serving Suggestions
- Serve with Riz bi Sharieh (Lebanese Vermicelli Rice), a buttery and golden vermicelli rice that beautifully complements the stew.
- Pair with sides like Egyptian Molokhia or even Kafta bil Sanieh to create a Middle Eastern spread worth sharing. Make some crispy Lebanese Chicken Samosa for starters!
🍲 More Middle Eastern Comfort
- Om Ali Recipe (Mini Croissants)
- Margooga (Emirati Chicken and Pastry)
- Mhammara (Roasted Capsicum Dip)
- Musakhan Rolls (Sumac Chicken)
❓Recipe FAQs
Yes! While boneless thighs make juicier meatballs, you can use chicken breast or even a mix of both, depending on your preference.
If you can't find pomegranate molasses, use a splash of tamarind paste and sugar. It won't be the same, but it will give you that sweet-tangy balance.
You can freeze the cooked meatballs and sauce together for up to 2 months. Just thaw overnight in the fridge and reheat gently before serving. I would skip the potatoes if planning to freeze.
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📖 Recipe Card
Chicken Basha - Lebanese Meatball Stew
Ingredients
For the chicken meatballs
- 500 grams boneless chicken thighs, cut into smaller pieces
- 1 medium onion, diced finely
- 3 garlic cloves, minced
- 2 to 3 green chilli, slit and chopped
- fresh parsley, chopped
- ½ tablespoon allspice powder
- ½ teaspoon cinnamon powder , or cumin powder
- 1 teaspoon pomegranate molasses
- Salt and pepper to taste
For pan-frying
- Olive oil , for searing and frying
- 1 large potato, chopped into large chunks
- 1 bell pepper, any colour, chopped into large cubes
For the Tomato Pomegranate Molasses Sauce
- 1 medium onion, diced finely
- 4 garlic cloves, minced
- ½ tablespoon allspice powder
- ½ teaspoon cinnamon powder
- 300 grams tomatoes, pureed or chopped finely (2 large)
- 1½ tablespoon tomato paste
- 1 tablespoon pomegranate molasses
- water as required
- Salt and pepper to taste
- fresh parsley
Instructions
Prepare the chicken meatballs
- Add the chicken meatballs ingredients into a food processor or grinder mixie jar and process until the mixture comes together.500 grams boneless chicken thighs cut into smaller pieces1 medium onion diced finely3 garlic cloves minced2 to 3 green chilli slit and choppedfresh parsley chopped½ tablespoon allspice powder½ teaspoon cinnamon powder or cumin powder1 teaspoon pomegranate molassesSalt and pepper to taste
- Transfer the mixture into a bowl and make 15 to 20 equal-sized balls. You may make smaller meatballs for more. For ease, wet your hands between making each meatball.
Sear the chicken meatballs
- Heat olive oil in a saucepot and place the meatballs without crowding the pan. You can do it in batches so it is easy to stir and sear evenly. Make sure all meatballs are browned. Remove the meatballs and keep them aside.Olive oil for searing and frying
Roast the potatoes and red bell pepper
- Add more olive oil to the same pan. Pan-fry the potato chunks until browned on all sides. Remove and keep them aside. Next, add the chopped red bell pepper and roast until charred edges. Remove and keep them aside.1 large potato chopped into large chunks1 bell pepper any colour, chopped into large cubes
Prepare the Tomatoes
- Purée the tomatoes and keep them ready for sauce or use them as finely chopped tomatoes. You may also process some of the roasted bell pepper along with the tomatoes for added flavour and colour. This works well if you are using red bell pepper, avoid if using green.300 grams tomatoes pureed or chopped finely (2 large)
Prepare the sauce
- Heat more olive oil in the same pan. Saute the finely chopped onions and garlic. Add the spice powders along with some salt and saute for few minutes. Stir in the pureed tomatoes, tomato paste and pomegranate molasses. Bring the sauce to a full boil.1 medium onion diced finely4 garlic cloves minced½ tablespoon allspice powder½ teaspoon cinnamon powder1½ tablespoon tomato paste1 tablespoon pomegranate molasses
Prepare the stew
- Place all the seared chicken meatballs carefully in a single layer. Pour enough water to partially submerge the meatballs. Cover and cook on low flame for 15 to 20 minutes or until the meatballs are cooked and the sauce thicken.water as required
- Stir in the fried potatoes and bell peppers. Taste and adjust the spices and salt. Cover and cook for another 10 minutes or until the potatoes are cooked through and sauce reaches your desired consistency.Salt and pepper to taste
- Transfer to the serving bowl and garnish with parsley leaves. Serve warm with boiled white rice or vermicelli rice. Refrigerate or freeze any leftover in an airtight box.fresh parsley
Inde Bohemian says
Omg I tried this and its amazing , the first time i made meat balls and they were juicy , ate 4 of them just like that and love trying this recipie 🙂
Nammi says
Yumm....