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.
Ingredients
Scale
Chicken and Marinade
- 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 / 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)
Side
- 8 oz / 250 g giant couscous (Israeli or Pearl Couscous)
- Yoghurt (optional)
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
Nutrition
- Serving Size: 1 serving (approx. 1 chicken thigh with couscous)
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 115 mg
Keywords: Syrian chicken recipe, Middle Eastern chicken, baked chicken thighs, giant couscous, halal chicken dishes
