Name: Syrian Chicken Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Syrian
Ingredients: 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; 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 / broth; 1/8 tsp saffron powder; 1/2 tsp cumin powder; 3 sprigs thyme or 1 tsp dried thyme leaves; 1/4 cup dried currants or sultanas (optional); 8 oz / 250 g giant couscous (Israeli or Pearl Couscous); Yoghurt (optional)

Jump to Recipe

If you love dishes that burst with exotic flavors and warm spices, you are going to adore this Syrian Chicken recipe. This dish combines tender, juicy chicken thighs perfectly infused with aromatic cinnamon, cumin, and saffron, all simmered in a rich tomato broth. Each bite feels like a comforting embrace from the heart of Syrian cuisine, showcasing beautifully balanced spices and herbs that make Syrian Chicken a true standout meal you will want to share with everyone you love.

Ingredients You’ll Need

This Syrian Chicken recipe calls for a handful of simple yet impactful ingredients that work together to create an unforgettable flavor profile. Every component plays a vital role—from the depth of the cumin and cinnamon, to the freshness of mint and coriander, all the way to the subtle sweetness added by dried currants.

Olive oil: Essential for searing the chicken and developing a golden, crispy skin.
Chicken thigh fillets (bone in, skin on): Chosen for juicy, tender meat that holds flavor beautifully.
Cumin powder: Adds earthy warmth and a touch of nuttiness fundamental to Syrian seasoning.
Cinnamon powder: Brings a subtle sweet-spicy note that balances the savory elements.
Salt and black pepper: The basic duo that enhances and brightens all flavors.
Fresh ginger: Provides a gentle zing and aromatic sharpness.
Garlic cloves: Deepens the savory profile with its inviting pungency.
Onion: Starts off the base flavors with mellow sweetness when sautéed.
Birds eye chilis: Add a lively heat—adjust the quantity depending on your spice preference.
Mint and coriander leaves: Fresh herbs that lift the dish with bright, refreshing notes.
Lemon juice: Injects a clean acidity to balance the rich tomato broth.
Canned crushed tomato: Creates a vibrant, tangy sauce infused with spices.
Chicken stock/broth: Deepens the broth with savory richness.
Saffron powder: Infuses a golden hue and unique floral aroma, elevating the dish’s elegance.
Thyme: Earthy herb that complements the warmth of the other spices.
Dried currants or sultanas (optional): Introduce a subtle sweet burst to contrast the savory and spicy elements.
Giant couscous (Israeli or Pearl): Provides a light, chewy base that soaks up all the delicious sauce.
Yoghurt (optional): For a cool, creamy contrast when serving.

How to Make Syrian Chicken

Step 1: Seasoning the Chicken

Start by preheating your oven to 180C (350F). While it heats up, sprinkle the chicken thighs generously with cumin, cinnamon, salt, and pepper. Use your hands to massage these fragrant spices into every nook of the chicken—this helps ensure every bite is bursting with flavor.

Step 2: Searing for Crispy Skin

Heat the olive oil in a large ovenproof frying pan over high heat. Place the chicken skin side down and sear it until the skin turns golden and crispy. Then flip the pieces and brown the other side. This step locks in juices and gives you that irresistible crispy texture on top. Once browned, remove the chicken from the pan and drain any excess oil to avoid greasiness.

Step 3: Building the Flavor Base

In the same pan, add sliced onion, minced garlic, finely chopped ginger, and birds eye chilis. Sauté for about two minutes until the onion is soft and just beginning to brown. This fragrant base is what makes Syrian Chicken so inviting—it’s where the rich layered flavor truly begins.

Step 4: Crafting the Tomato Broth

Pour in the canned crushed tomatoes and chicken stock. Add saffron powder, additional cumin powder, and thyme. Bring everything to a simmer, then turn off the heat and nestle the browned chicken thighs right into this vibrant tomato broth. Cover the pan tightly with foil or a lid—this traps steam and juices while baking, making the chicken irresistibly tender.

Step 5: Oven-Baking to Perfection

Place the covered pan in the oven and bake for 25 to 35 minutes. This gentle cooking method allows the flavors to marry beautifully while the chicken reaches juicy, melt-in-your-mouth perfection with a slightly darkened, savory crust.

Step 6: Preparing the Giant Couscous

While the chicken bakes, cook your giant couscous according to the package instructions, usually boiling it in salted water for about 4 minutes. Drain once tender and fluffy. This couscous will serve as the perfect base for soaking up the delicious Syrian Chicken sauce.

Step 7: Final Touches and Serving Prep

Once the chicken is out of the oven, stir through the dried currants, lemon juice, and half of the chopped mint and coriander. These ingredients add unexpected bursts of brightness and a hint of sweetness, rounding out your Syrian Chicken with layers of fresh, delicate flavors. Sprinkle the remaining herbs on top just before serving.

How to Serve Syrian Chicken

Garnishes

To elevate the final presentation, a dollop of creamy yoghurt works wonders by cooling down the spices and adding a luscious texture contrast. Scatter a few fresh mint and coriander leaves on top for a burst of color and herbaceous aroma right at the table.

Side Dishes

Giant couscous is the classic companion to Syrian Chicken, soaking up all those rich, spicy tomato juices. For extra lushness, serve with a simple cucumber and tomato salad tossed lightly in lemon and olive oil. Grilled vegetables or a crisp flatbread will also complement the dish beautifully.

Creative Ways to Present

For a wow factor, try serving the Syrian Chicken in a shallow, rustic tagine or clay dish straight from the oven. Layer the couscous underneath and arrange the chicken pieces on top. This communal serving style turns dinner into an experience, perfect for sharing with friends and family.

Make Ahead and Storage

Storing Leftovers

Syrian Chicken tastes even better the next day when the flavors have had more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken separate from the couscous if possible to prevent it from becoming soggy.

Freezing

If you want to save some for later, Syrian Chicken freezes very well. Cool the cooked chicken and tomato broth completely, then transfer into a freezer-safe container. It will keep for up to 2 months—simply thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the chicken gently in a saucepan over low heat, adding a splash of water or broth if the sauce is too thick. The couscous can be reheated quickly in the microwave or steamed to restore its fluffy texture.

FAQs

Can I use chicken breasts instead of thighs for Syrian Chicken?

While chicken breasts can be used, they tend to be leaner and can dry out faster. Thighs are recommended for their juiciness and ability to stay tender during the slow cooking in the tomato broth.

What if I can’t find saffron powder?

Saffron adds a lovely aroma and color but if it’s unavailable, you can substitute with a pinch of turmeric for color and a mild earthy flavor, or simply omit it.

How spicy is this dish?

The heat mainly comes from the birds eye chilis, which you can adjust according to your taste. For less heat, reduce the chili quantity or remove the seeds before chopping.

Is dried currants necessary?

Dried currants or sultanas are optional but highly recommended—they introduce a subtle sweetness that balances the savory and tangy flavors in Syrian Chicken beautifully.

Can I make this dish gluten-free?

Yes! Simply swap out the giant couscous for a gluten-free grain like quinoa or rice. The chicken and tomato broth remain naturally gluten-free.

Final Thoughts

Syrian Chicken is one of those dishes that feels like a warm hug from the inside out. Its vibrant spices, tender chicken, and fragrant herbs create a meal that is both comforting and exciting. Whether you’re cooking for family or friends, this recipe is sure to become a beloved classic in your kitchen. Don’t hesitate to dive into the wonderful world of Syrian Chicken—you’ll be so glad you did!

Syrian Chicken Recipe

★★★★★

4.9 from 11 reviews

Author: lilan
Total Time: 55 minutes
Yield: 4 to 5 servings 1x
Diet: Halal

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Description

This flavorful Syrian Chicken recipe features tender chicken thighs marinated with aromatic spices and cooked in a rich tomato and herb broth. Served with giant couscous and optional yogurt, it offers a deliciously balanced Middle Eastern meal that’s perfect for family dinners or special occasions.

Instructions

Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the chicken.
Marinate Chicken: Place the chicken thighs in a bowl or plate and sprinkle with cumin powder, cinnamon powder, salt, and black pepper. Use your hands to thoroughly coat each piece with the spices.
Sear the Chicken: Heat olive oil in a large oven-proof frying pan over high heat. Add the chicken skin side down and sear until the skin is nicely browned and crisp. Flip and brown the opposite side. Remove the chicken from the pan and discard excess oil.
Sauté Aromatics: In the same pan, add sliced onion, minced garlic, finely chopped ginger, and birds eye chilis. Sauté for about 2 minutes until the onion becomes translucent and starts to brown.
Add Sauce Ingredients: Pour in the crushed tomatoes, chicken stock, saffron powder, cumin powder, and thyme. Bring the sauce to a simmer, then turn off the heat.
Bake the Chicken: Nestle the seared chicken pieces into the tomato broth. Cover the pan with foil or a lid, then transfer it into 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, typically boiling in salted water for around 4 minutes. Drain and set aside.
Finish the Dish: Once the chicken is cooked and has a dark golden color, remove the pan from the oven. Stir in the dried currants (if using), lemon juice, and half of the chopped mint and coriander leaves. Sprinkle the remaining herbs on top for garnish.
Serve: Serve the tomato-braised chicken hot over the cooked giant couscous. Add a dollop of yoghurt on the side if desired to enrich the flavors.

Notes

For the best flavor, use bone-in, skin-on chicken thighs which retain moisture and add richness.
Adjust the birds eye chili quantity to suit your preferred level of heat.
Saffron powder adds a subtle aroma and color but can be omitted if unavailable.
Dried currants or sultanas are optional for a sweet contrast in the dish.
Giant couscous is also known as Israeli or pearl couscous and provides a chewy, nutty base to the dish.
Using an oven-proof skillet helps move the dish seamlessly from stove to oven.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking and Searing
Cuisine: Syrian, Middle Eastern