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Syrian Chicken with Giant Couscous

A flavorful dish that combines marinated chicken thighs with giant couscous, showcasing a blend of spices and fresh herbs.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern, Syrian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • Salt and pepper to taste Salt and pepper
  • 4 pieces chicken thighs
For the Couscous
  • 1 cup giant couscous (moghrabieh)
  • 2 cups chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cinnamon
For Garnish
  • to taste Fresh herbs (parsley or cilantro)

Method
 

Marinating the Chicken
  1. In a bowl, combine olive oil, cumin, coriander, paprika, salt, and pepper. Add the chicken thighs and marinate for at least 30 minutes.
Cooking
  1. In a large pot, heat some olive oil over medium heat. Add onion and garlic, and sauté until soft.
  2. Add marinated chicken thighs and brown on all sides.
  3. Pour in chicken broth and bring to a simmer. Cover and cook for about 30 minutes, or until chicken is cooked through.
  4. In a separate pot, cook giant couscous according to the package instructions, usually simmering in boiling water for about 10-12 minutes.
  5. Once the chicken is done, serve it over the couscous and garnish with fresh herbs.

Notes

To store leftovers, let the chicken and couscous cool to room temperature. Place them in an airtight container and keep them in the fridge for up to 3 days. Reheat in the microwave or on the stove, adding a splash of chicken broth to keep the couscous moist. Marinating the chicken longer than 30 minutes will enhance flavor.