Syrian Chicken

This Syrian Chicken is a aromatic dish featuring juicy chicken thighs with a crispy, spiced skin, baked in a rich, tangy tomato broth infused with warm spices and fresh herbs. The bold flavors of cumin, cinnamon, and saffron mix beautifully with zesty lemon and sweet currants, creating an exotic yet approachable meal. Served over fluffy giant couscous (also called Moghrabieh or Israeli couscous), this dish is perfect for a cozy dinner with a Middle Eastern flair. Pair it with a dollop of creamy yogurt for a refreshing contrast.

Instructions

1. 1

   Preheat oven to 180°C / 350°F. Pat chicken thighs dry with paper towels, then rub all over with cumin powder, cinnamon powder, salt, and black pepper, ensuring even coating.

2. 2

   Heat olive oil in a large oven-proof skillet over high heat. Place chicken skin-side down and sear for 3-4 minutes until the skin is golden and crispy. Flip and sear the other side for 2-3 minutes. Remove chicken to a plate and drain excess oil from the skillet, leaving about 1 tbsp.

3. 3

   In the same skillet, add onion, garlic, ginger, and bird’s-eye chilies. Sauté over medium heat for 2-3 minutes until the onion softens and turns lightly golden.

4. 4

   Stir in crushed tomatoes, chicken stock, saffron powder, cumin powder, and thyme. Bring to a gentle simmer, then turn off the heat.

5. 5

   Nestle the seared chicken thighs into the tomato broth, skin-side up. Cover the skillet with a lid or foil and transfer to the preheated oven. Bake for 25-35 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F / 74°C.

6. 6

   While the chicken bakes, cook the giant couscous in a pot of boiling salted water according to package instructions, typically 4-5 minutes. Drain and set aside.

7. 7

   Remove the skillet from the oven. Stir in lemon juice, dried currants (if using), and half of the mint and coriander leaves. Taste and adjust seasoning if needed.

8. 8

   Serve the chicken and broth over a bed of giant couscous, sprinkled with the remaining mint and coriander. Add a dollop of yogurt on the side, if desired.

Recipe Notes

• Chicken: Bone-in, skin-on thighs are ideal for their juicy texture and crispy skin, which is a highlight of this dish. Boneless thighs or breasts can work but may be less flavorful and juicy. If using breasts, reduce baking time by 5-10 minutes to avoid drying out.

• Chilies: Bird’s-eye chilies bring a spicy kick, but you can adjust the heat by using fewer chilies or substituting with 1/2 to 1 tsp chili powder. For a milder dish, omit entirely.

• Giant Couscous: Also called Moghrabieh, Israeli, or Pearl couscous, it’s larger than regular couscous and adds a delightful texture. Find it in the pasta aisle or substitute with regular couscous, orzo, rice, polenta, or mashed potatoes for variety.

• Saffron: Saffron powder is a budget-friendly alternative to threads, the world’s priciest spice. A pinch of saffron threads can be used instead for a more authentic flavor; soak in 1 tbsp warm water before adding.

• Currants/Sultanas: These add a subtle sweetness typical in Syrian cuisine, but they’re optional if you prefer a purely savory dish. Raisins can also be used as a substitute.

• Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days or can be frozen for 2 months. Reheat gently in the oven or on the stovetop with a splash of water to loosen the broth.

• Yogurt: A dollop of plain yogurt adds a creamy, cooling contrast to the spiced broth. Greek or natural yogurt works best.

• Serving Tip: For a complete meal, pair with a simple cucumber and tomato salad or flatbread to soak up the delicious broth.

• Nutrition: Values are per serving, excluding yogurt and assuming giant couscous. Adjust if using alternative starches.