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
Scale
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.
