This is a simple but exotic dish from Syria that is incredibly aromatic. It is made with everyday ingredients and takes just on 15 minutes to prepare to pop in the oven. I like to serve this Syrian Chicken with Giant Couscous but you can serve it with normal couscous, pasta, rice, polenta or even mashed potato.
My blogs are usually upbeat and cheerful, but I couldn’t possibly share a Syrian dish without acknowledging the unrest currently going on in Syria. Syria is a country that has been at civil war for almost 4 years. And the most devastating of this war, as with any war, is the effect on the innocent. More than a quarter of Syrians – 4 million people – have fled their homes to seek safety in neighbouring countries. 4 million people!
“There will come a time when Syria is once again a beautiful and peaceful country.”
And most heartbreaking of all is to think that more than half the refugees are children. Just think about your childhood. Then think about what millions of Syrian children must be going through right now. It puts things into perspective, doesn’t it? UNICEF has a Syrian Crisis Appeal if you would like to make a donation to support the children of Syria. You can click through to it here.
OK, time to lift the mood and move onto a cheerier topic.
Syria is a country that is bordered by the Mediterranean and the Middle East. So the food of Syria is a wonderful fusion of two of my favourite cuisines. Syrian recipes are often flavoured with spices that are frequently used in Middle Eastern dishes like turmeric, cinnamon, cumin and coriander. And the flavours are also very similar to neighbouring Mediterranean countries like Turkey.
“This is one of those dishes that will warm your soul. The fragrance that fills your house while it’s cooking is just incredible!”
If you like strong flavoured food with Arabic aromas, then you will love this dish. The chicken is seared with cumin, coriander and turmeric, then baked with a chili based tomato sauce. It is served on Giant Couscous which tastes just like ordinary couscous, but they are….well, giant!
Giant couscous is actually called Moghrabieh, Israeli or Pearl Couscous. But I started calling them Giant Couscous when I first cooked with them and I can’t shake the habit! Giant Couscous is used in Mediterranean / Middle Eastern cooking and it is made from wheat flour or semolina. It can be used like any other grain like pasta and rice, and you cook it like pasta. You can buy it at large supermarkets here in Australia in the pasta section next to the normal couscous.
If you can’t find Giant Couscous then the best substitute is risoni/orzo (the rice like shaped pasta) or rice. You could also use other types of pasta, or ordinary couscous. But truly, I urge you to try Giant Couscous. They are such a novelty! The slippery little pasta beads are simply perfect for scooping up with the rich sauce.
Love to hear what you think! And as always, if you have any questions at all, just leave a comment below and I’ll be sure to respond!
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Syrian Chicken
Ingredients
- 2 tbsp olive oil
- 2 lb / 1 kg chicken thigh fillets , bone in and skin on (4 to 5 pieces) (see notes)
Chicken Spices
- 1 tsp cumin powder
- 1 tsp cinnamon powder
- 1 tsp salt
- Black pepper
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) (see notes)
- 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 (see notes)
- 1/2 tsp cumin powder
- 3 sprigs of thyme or 1 tsp dried thyme leaves
- 1/4 cup dried currants or sultanas (optional) (see notes)
To Serve
- 8 oz / 250 g giant couscous (Israeli or Pearl Couscous)
- Yoghurt (optional)
Instructions
- Preheat oven to 180C/350F.
- Place chicken on a plate or in a large bowl. Sprinkle with Chicken Spices and use your hands to coat the chicken.
- Heat olive oil in a large, oven proof fry pan over high heat.
- Add chicken, skin side down, and sear until the skin is nicely browned. Turn chicken over and cook the other side until browned. Remove chicken from pan. Drain pan of excess oil.
- Add onion, garlic, ginger and chili into the pan. Saute for 2 minutes until the onion is translucent and starting to brown.
- Add canned tomato, chicken stock/broth, saffron powder, cumin powder and thyme. Bring to simmer, then turn the stove off. Nestle the chicken into the tomato broth, then cover with foil (or lid) and place into the oven. Bake for 25 to 35 minutes.
- Meanwhile, cook the Giant Couscous according to packet instructions. Usually it just needs to be boiled in salted water for around 4 minutes, then drain it.
- When the chicken is dark golden brown and cooked, remove from oven. Stir through dried currents (if using), lemon juice and half the mint and coriander. Then sprinkle over remaining mint and coriander.
- Serve on Giant Couscous with a dollop of yoghurt, if using.
Recipe Notes:
Nutrition Information:
Can I make this ahead of time?
Love your creations, easy , full of flavor. Look forward to your emails.
Wow, Nagi – I’ve only been a fan for a year and your earlier stuff is just as good as your latest. I stumbled across this one and the whole family loved it. Tossed some char-grilled veg through the couscous as well. Will definitely be making it again.
Made this for the second time last night. Upped the amount of fresh herbs and currants, plus did not use any salt, served with Nagi’s creamy mashed potato.
Chicken was so moist inside and crispy on top. Family loved it. Thank you!
I made this for dinner tonight, but my son had to have an early dinner as the aroma when cooking was Heavenly! So easy, but so tasty. I reckon it will be even better tomorrow when the spices & herbs mellow. Unfortunately, I don’t think it will last that long!! Thanks Nagi, another winner in this house xx
Hi Nagi!
This dish looks delicious, just want to clarify, your description says the chicken is rubbed in turmeric and coriander but it is not included in your ingredients?
Yum! this was a burst of flavours I have never had before. I treated myself to saffron threads and it was incredible.
This is seriously incredible!!!
I’ve made it twice now and can’t get enough, the smells and the flavours…just perfection. Thank you
Thanks so much Bec! N x
Hi Nagi, this went down a treat with the family when I made it earlier this year. I’m cooking it again for a family gathering. Is it possible to prepare the day before and reheat on the day? If so, would the initial cook time be reduced so the chicken doesn’t dry out?
Hi Nagi, I just saw a previous response, which answers my question. Love your recipes
Amazing tastes. Don’t be tempted to add any further ingredients, it really works. I put 3 birds eyes not 2 because I love spice but that made it medium heat which suited the dish.
(Cheat, I used 1 bay leaf frying the chicken and a small amount of lemon zest)
I’m so glad you loved it James!
I saw that too, no coriander or turmeric mentioned!!!
Hi – in your desc you mention the chicken is seared with cumin turmeric and coriander however no turmeric is used in the recipe instruction?
I saw that too, no coriander or turmeric mentioned!!!
Just made it, I added a teaspoon of Coriander and Turmeric to the rub, it was absolutely delicious
I made this for a fundraiser meal for Syrian refugees, and it was the most popular dish on the menu! I’ve since made it for the family, too. I omit the chilli as we’re not keen on it, and add lemon zest for extra lemony flavour – yummy!
Wahoo, what a great compliment Naomi!
love, love love your recipes and the background information you give. thanks so much
It look delicious and everything but it’s Moroccan since you’re using Moghrabiah which is the word for Moroccan in arabic lanuguage
I’m syrian girl living in syria but i never heard of this dish. It looks like a Moroccan dish to me
Dear Sarah /Nagi
Mugrabia or moaftool as known in Palestine and Jordan are well known dish in Lebanon , Palestine and Jordan mainly and to less extent also in Syria . The method and spices are different from Nagi’s recipe, in mugrabia the main spice is caraway beside dry ginger( in Middle East we do not use fresh ginger ) , cinnamon , cumins , coriander , black pepper and small onion and chickpeas are essential.
Nevertheless Nagi recipe look delicious as all her recipes , am a big fan of her.
Dear Nagi, my mother in law introduced me to this dish and I loved it so much I wanted the recipe. Have made it myself once and it was incredible. I’m planning it again for an upcoming dinner party. Just wondering if you think there are any components you could make ahead of time? Or even freeze and reheat?
Thanks,
Hi Erin! I absolutely love hearing that 🙂 To be honest, I think the whole thing could be made in advance then reheat in the next in the oven. Just reheat covered then remove the foil and give the chicken a few minutes uncovered so the skin isn’t as soggy (you know how meat skin goes soggy in the fridge??). You could even cook and freeze, but it should keep for a few days in the fridge and I think that will hold up better. 🙂 N x