If you’re craving a dish that bursts with aromatic spices, vibrant colors, and rich, comforting flavors, look no further than the Syrian Chicken with Spiced Tomato Broth and Giant Couscous Recipe. This recipe masterfully combines tender, golden-browned chicken simmered in a fragrant tomato broth spiked with warming cumin, cinnamon, and a hint of saffron, perfectly paired with fluffy giant couscous. It’s a standout dish that transports you straight to a lively Syrian kitchen, guaranteed to become a treasured favorite for both weeknight dinners and special occasions.
Ingredients You’ll Need
This recipe is wonderfully straightforward with its ingredient list, allowing each flavor to shine while creating a harmonious and soul-satisfying meal. From the earthy warmth of cumin and cinnamon to the bright freshness of mint and coriander, each ingredient plays a vital role in building layers of taste and texture.
- 2 tbsp olive oil: For searing the chicken to a crispy, golden skin that locks in juices.
- 2 lb / 1 kg chicken thigh fillets: Bone-in and skin-on for maximum flavor and moisture (4 to 5 pieces).
- 1 tsp cumin powder: Adds a nutty, slightly peppery background note.
- 1 tsp cinnamon powder: Provides warm, sweet undertones that enhance the tomato broth.
- 1 tsp salt & black pepper: Essential seasonings to elevate all other flavors.
- 1 1/2 tbsp fresh ginger, finely chopped: Brings a zesty brightness and a bit of bite.
- 3 garlic cloves, minced: A must for aromatic depth and savory richness.
- 1 onion, halved and finely sliced: Forms the flavor base with gentle sweetness and body.
- 2 birds eye chilis, finely chopped: Adds a fiery kick—adjust to your heat preference.
- 1/4 cup combined mint and coriander leaves, roughly chopped: Fresh herbs brighten the dish wonderfully.
- 2 tbsp lemon juice: Adds a fresh, tangy lift to balance rich and spicy flavors.
- 14 oz / 400 g canned crushed tomato: The heart of the broth, rich and slightly sweet.
- 1 cup chicken stock/broth: Deepens the savory character of the broth.
- 1/8 tsp saffron powder: A pinch to infuse subtle floral notes and striking color.
- 1/2 tsp cumin powder: Extra cumin to build on warmth and earthiness.
- 3 sprigs thyme or 1 tsp dried thyme leaves: Herbaceous accents that complement the spices beautifully.
- 1/4 cup dried currants or sultanas (optional): Sweet bursts that contrast the spices perfectly.
- 8 oz / 250 g giant couscous (Israeli or Pearl Couscous): Perfectly chewy, it soaks up the delicious broth.
- Yoghurt (optional): A cool, creamy dollop to mellow the spice and add richness.
How to Make Syrian Chicken with Spiced Tomato Broth and Giant Couscous Recipe
Step 1: Prep Your Oven and Chicken
Start by preheating your oven to 180°C (350°F) to ensure it’s ready to gently cook the chicken through after we prepare the broth. Toss the chicken thigh fillets in a mix of cumin, cinnamon, salt, and black pepper—using your hands here helps coat each piece thoroughly with those fragrant spices, promising flavorful bites.
Step 2: Sear the Chicken to Golden Perfection
Heat the olive oil in a large ovenproof frying pan over high heat, then carefully lay the chicken skin side down to sear. This step is crucial—it creates a crispy skin and locks in all those delicious juices. Once the skin is a rich golden brown, flip and brown the other side. Remove the chicken and pour off any excess oil for a cleaner broth base.
Step 3: Build Your Flavor Base
Into the same pan, add the onions, garlic, ginger, and chopped birds eye chilies. Sauté the mixture for about two minutes until the onions are translucent and just starting to caramelize. This fragrant base will meld beautifully with the spices and create the richness your broth needs.
Step 4: Create the Spiced Tomato Broth
Pour in the crushed tomatoes and chicken stock, then sprinkle the saffron powder, an extra half teaspoon of cumin, and thyme over the mix. Bring everything to a gentle simmer on the stovetop—this allows the flavors to meld perfectly before the oven finishes the cooking.
Step 5: Bake the Chicken in the Broth
Nestle your seared chicken back into the aromatic tomato broth. Cover the pan with foil or a lid and place it in the oven for 25 to 35 minutes. This slow baking infuses the meat with the spiced broth’s deep flavors while keeping the chicken tender and juicy.
Step 6: Prepare the Giant Couscous
While the chicken bakes, cook your giant couscous according to package directions—usually boiling in salted water for about four minutes before draining. This quick-cooking pasta will soak up all those bold broth flavors when plated.
Step 7: Finish with Herbs, Lemon, and Currants
When the chicken reaches a dark golden brown and is cooked through, pull it from the oven. Stir the dried currants (if using) into the broth, followed by lemon juice and half the chopped mint and coriander. Finally, sprinkle the remaining herbs on top for a fresh burst of color and flavor.
Step 8: Serve and Enjoy
Serve the chicken nestled on a bed of fluffy giant couscous, spooning plenty of the spiced tomato broth over the top. For a final touch, add a dollop of cool, creamy yoghurt to balance the spices and elevate each bite.
How to Serve Syrian Chicken with Spiced Tomato Broth and Giant Couscous Recipe
Garnishes
Fresh mint and coriander sprinkled just before serving add a vivid pop of green and refreshing herbal notes that really brighten the entire dish. A swirl of yoghurt is also a classic, lending a cooling creaminess that contrasts beautifully with the warmth of the spices. If you want more texture, toasted pine nuts or slivered almonds make a fabulous crunchy garnish.
Side Dishes
This dish shines served alongside simple, crunchy salads like a cucumber and tomato salad with lemon and olive oil or a tabbouleh that echoes the fresh herbs in the chicken broth. For something heartier, warm flatbreads such as pita or laffa are perfect for soaking up any leftover broth.
Creative Ways to Present
Try serving the chicken and broth in shallow bowls for a communal, family-style experience, encouraging everyone to spoon over couscous and broth liberally. For an elegant twist, arrange the chicken pieces atop a mound of couscous on each plate, drizzle with broth, and finish with artfully placed herbs and a dollop of yoghurt. Wrapping the chicken with fresh herbs or edible flowers adds visual drama for dinner parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover Syrian Chicken with Spiced Tomato Broth and Giant Couscous Recipe in airtight containers in the refrigerator for up to three days. The flavors actually deepen overnight, making the next-day meal even tastier.
Freezing
You can freeze the chicken and broth without the couscous for up to two months. Cool completely before transferring to freezer-safe containers or bags. Keep couscous separate, as it can become mushy if frozen and reheated.
Reheating
Reheat the chicken and broth gently on the stove over low heat to preserve the tender texture and flavor. Heat the couscous separately by steaming or microwaving with a sprinkle of water to fluff it back up. Stir everything together just before serving for that freshly-made taste.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts work, thighs with skin and bone provide more flavor and remain juicier during cooking. If you prefer breasts, watch the cooking time closely to prevent drying out.
What can I substitute for giant couscous?
If giant couscous isn’t available, regular pearl couscous, small pasta like orzo, or even fluffy couscous can be used. Adjust cooking times accordingly since textures vary.
How spicy is this dish?
The heat level depends on how many birds eye chilis you add. Start with one if you prefer mild, and increase to two or more for a bolder kick. You can always leave the seeds out to reduce heat.
Is saffron essential?
Saffron adds a subtle floral aroma and golden hue that elevates the broth, but if you don’t have it, a pinch of turmeric can be a budget-friendly substitute though the flavor will differ slightly.
Can I make this recipe vegetarian?
You can swap the chicken for hearty vegetables like eggplant and chickpeas and use vegetable stock instead of chicken broth to create a delicious vegetarian version with the same spiced tomato broth and giant couscous.
Final Thoughts
This Syrian Chicken with Spiced Tomato Broth and Giant Couscous Recipe is an absolute delight that brings warmth, bold flavor, and a touch of exotic charm to your table. It’s a recipe I find myself reaching for time and again whenever I want something satisfying yet effortlessly impressive. Don’t hesitate to dive in and make this your own—once you taste it, it’s sure to become a staple in your cooking repertoire!
Print
Syrian Chicken with Spiced Tomato Broth and Giant Couscous Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Syrian
Description
This rich and flavorful Syrian Chicken recipe features succulent chicken thighs simmered in a fragrant tomato sauce infused with spices like cumin, cinnamon, and saffron. Paired with fluffy giant couscous and fresh herbs, this dish offers a delicious Mediterranean-inspired meal perfect for weeknight dinners or special occasions.
Ingredients
Chicken and Spice Mix
- 2 tbsp olive oil
- 2 lb / 1 kg chicken thigh fillets, bone in and skin on (4 to 5 pieces)
- 1 tsp cumin powder
- 1 tsp cinnamon powder
- 1 tsp salt
- Black pepper, to taste
Aromatics and Sauce
- 1 1/2 tbsp fresh ginger, finely chopped
- 3 garlic cloves, minced
- 1 onion, halved and finely sliced
- 2 birds eye chilis, finely chopped (or to taste)
- 1/4 cup combined mint and coriander leaves, roughly chopped
- 2 tbsp lemon juice
- 14 oz / 400 g canned crushed tomato
- 1 cup chicken stock or broth
- 1/8 tsp saffron powder
- 1/2 tsp cumin powder
- 3 sprigs fresh thyme or 1 tsp dried thyme leaves
- 1/4 cup dried currants or sultanas (optional)
Side
- 8 oz / 250 g giant couscous (Israeli or pearl couscous)
- Yoghurt (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the chicken.
- Season Chicken: Place the chicken thighs on a plate or in a large bowl. Sprinkle them evenly with the chicken spice mix—cumin, cinnamon, salt, and black pepper—and use your hands to coat each piece thoroughly.
- Heat Oil: Heat olive oil in a large, ovenproof frying pan over high heat until shimmering.
- Sear Chicken: Add the chicken thighs to the pan skin side down and sear until the skin turns a nice golden brown. Flip the chicken and brown the other side as well. Remove chicken from the pan and discard excess oil.
- Sauté Aromatics: Add sliced onion, minced garlic, chopped ginger, and birds eye chilis to the pan. Sauté for about 2 minutes until onions become translucent and start to brown lightly.
- Simmer Sauce and Bake: Pour in crushed tomatoes, chicken stock, saffron powder, cumin powder, and thyme. Bring this mixture to a simmer then turn off the heat. Nestle the browned chicken pieces back into the tomato broth. Cover the pan with foil or a lid and transfer it to the preheated oven. Bake for 25 to 35 minutes until the chicken is cooked through and tender.
- Cook Couscous: While the chicken bakes, prepare the giant couscous according to package instructions—usually boil it in salted water for about 4 minutes, then drain well.
- Finish Sauce and Herbs: When the chicken is cooked and golden brown, remove the pan from the oven. Stir in dried currants (if using), lemon juice, and half of the chopped mint and coriander. Sprinkle the remaining herbs over the top.
- Serve: Plate the chicken along with the couscous and add a dollop of yoghurt on the side if desired for a creamy contrast.
Notes
- You can use bone-in, skin-on chicken thighs to maximize flavor and juiciness.
- Adjust the amount of birds eye chilis to your preferred spice level.
- Saffron powder adds aromatic warmth but can be omitted if unavailable.
- Dried currants or sultanas add a subtle sweetness and contrast nicely with the savory tomato sauce—optional.
- Giant couscous is also known as Israeli or pearl couscous and provides a chewy texture different from regular couscous.
- To keep the chicken skin crispy, sear it well before baking and avoid overcrowding the pan.
