Syrian Chicken

Method9 steps · about 45 min

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Prepare the sliced onion, minced garlic, chopped ginger and chillies before heating the pan. Roughly chop the combined mint and cilantro leaves and keep them for finishing.

2. 2

   Step 2: Coat all the raw bone-in skin-on thighs with the chicken-rub cumin (1 tsp), cinnamon (1 tsp), salt (1 tsp) and black pepper.

   Uses 1 kg raw bone-in skin-on chicken thighs, about 4–5 pieces · 1 tsp ground cumin for chicken rub · 1 tsp ground cinnamon · 1 tsp salt for chicken rub · Black pepper for chicken rub, to taste

3. 3

   Step 3: Heat all 2 tbsp olive oil in a large oven-safe frying pan over high heat.

   Uses 2 tbsp olive oil for chicken pan

4. 4

   Step 4: Add the chicken skin-side down and sear until the skin is well browned. Turn the thighs and brown the other side. Lift out the browned thighs; they will finish cooking in the oven. Drain off excess pan fat, leaving the pan with its remaining cooking fat.

   Uses All seasoned thighs · All the hot pan oil

5. 5

   Step 5: Add the prepared onion (1), garlic (3), ginger (1½ tbsp) and chillies to the pan. Sauté for about 2 minutes, until the onion is translucent and beginning to brown.

   Sauté chicken-sauce aromatics · 2 minUses The retained pan fat, excluding the lifted chicken and discarded excess · 1½ tbsp finely chopped fresh ginger · 3 garlic cloves, minced · 1 onion, halved and finely sliced · 2 bird’s-eye chillies, finely chopped

6. 6

   Step 6: Add all the crushed tomatoes (400 g), chicken broth (1 cup), saffron, separate sauce cumin (½ tsp) and thyme sprigs (3). Bring to a simmer, then turn off the stovetop heat. Nestle the browned thighs into the tomato broth, cover with an oven-safe lid or foil and bake for 25–35 minutes, checking from 25 minutes. Continue as needed until the chicken is fully cooked and reaches at least 74°C / 165°F in the thickest flesh, away from the bone.

   Bake spiced bone-in chicken · 25 minUses All the aromatics and pan fat · All the browned thighs lifted from their pan fat · 400 g canned crushed tomatoes · 1 cup chicken broth · ⅛ tsp saffron powder · ½ tsp ground cumin for sauce · 3 fresh thyme sprigs

7. 7

   Step 7: While the chicken bakes, bring the separate couscous-boiling water to a boil and salt it as needed. Cook all 250 g dry pearl couscous according to its packet until tender, then drain well. The author gives about 4 minutes as a guide; use the actual packet and tenderness for your product.

   Uses 250 g dry pearl couscous · Water for boiling pearl couscous, as needed · Salt for pearl-couscous boiling water, as needed

8. 8

   Step 8: Remove the cooked chicken pan from the oven and lift out the woody thyme stems. Stir the optional currants, all the lemon juice (2 tbsp) and half the combined mint and cilantro through the broth. Scatter the remaining half of the herbs over the dish.

   Uses All the cooked chicken and broth · ¼ cup dried currants, optional · 2 tbsp lemon juice · Half the combined mint and cilantro: ⅛ cup stirred into the broth · Remaining combined mint and cilantro: ⅛ cup scattered on top

9. 9

   Step 9: Serve all the chicken and tomato sauce over the drained pearl couscous, with a dollop of yoghurt if desired. Share as four portions, or five smaller portions according to the number of thighs.

   Uses All the finished chicken and sauce · All cooked couscous, excluding its boiling water · Plain yoghurt to serve, optional; amount unspecified