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:
Helen @ Scrummy Lane says
I’m so impressed by this post, Nagi. The statistics you gave us about Syria are truly shocking and it actually brings it home a little more when you follow them with such a beautiful recipe. It represents a very precious culture belonging to millions of innocent and suffering people.
The recipe itself sounds just delicious. I lived in Greece for years and they often add cinnamon to their meat. I wonder if something like this would work in a slow cooker?
Nagi | RecipeTin says
Hi Helen! This will definitely work in the slow cooker but the skin won’t be as crispy and that adds to the flavour 🙂 If I were to make this in a slow cooker, I would still sear the chicken beforehand. And if I had the time, I would pop it in the oven or under the grill/broiler to crisp the top of the chicken a bit before serving it. But even without doing it, you will still get most of the flavour! Yes, the situation in Syria is very sad, and I agree that talking about delicious food in conjunction with it really makes it hit home. 🙁
Amallia @DesireToEat says
Very sad to thinking about innocent people in Syria. By the way I never seen or cooked pearl /Giant Couscous before hihi 🙂 it looks so cute…like mini balls:-)
Nagi | RecipeTin says
Yes, it is really sad Amallia. We should consider ourselves very fortunate that we live such sheltered lives. And yes, definitely give giant couscous a go! They are fabulous!
Sarah @ Savoring Spoon says
Nagi, thanks for shedding light on the conflict in Syria right now. I hope things get better in Syria, and that the displaced children can still have the chance to enjoy some Syrian chicken despite the uproar. This dish looks delicious, and I love that the skin was left on intentionally for a crispier taste. I also go back and forth between keeping skin on or off dishes, but keeping it on really tastes amazing. The sauce you used seems so aromatic and delicious, like it’ll fill my whole apartment up with the smell of this Syrian chicken!
Nagi | RecipeTin says
Thanks so much for your sweet comment Sarah! Yes, it really is heartbreaking thinking what’s happening in Syria.
Immaculate says
This looks awesome- garlic, ginger, chili, thyme, all the flavors that I love and use frequently -Couple with couscous and chicken ….mmm. I am salivating.
Nagi | RecipeTin says
Thanks Imma! Thought this one might appeal to you, very similar use of spices to African / Carribean food! 🙂
Tara @ Deliciously Declassified says
Nagi, this looks delicious! As a Syrian-American, this post really hit home – thank you for spreading awareness with a tasty Syrian recipe. My mother has never cooked this particular dish, but she does use the Moghrabieh in another dish with chicken, chickpeas and other similar spices (but no tomatoes). I can’t wait to try this and see if my parents have had this before. Thanks for sharing!
Nagi | RecipeTin says
Oh wow Tara, I did not realise you were of Syrian background! That’s so cool! I’m so jealous. You must have grown up with such amazing food. You are so lucky!
Mira says
Nagi this dish looks delicious, and I’m sure it it tastes that way! Syria is not too far from Bulgaria (where I was born) and we have a few Bulgarian dishes inspired by Syrian/ Turkish cuisines. I like the spices you used, I love using cumin in chicken, pork or shrimp. Couscous is something I like from my childhood (my grandmother used to cook), but I rarely make it.
What is going on there is more that unacceptable for the 21 century, and the worst is the effect on the innocent people there. There also are around 8000 Syrian refugees in Bulgaria.
(for some reason I’m unable to rate the recipe with 5 stars, it only lets me do 3 stars)?
Nagi | RecipeTin says
Hi Mira, I thought this might hit home for your 🙁 It really is so sad.
Janette@culinaryginger says
What a wonderfully flavorful dish. I love the giant couscous which is a great side to this dish. Perfection.
Nagi | RecipeTin says
Thanks Janette!! Yes, I love the giant couscous too. I have a big soft spot for it!