Syrian Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 - 5
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Calories
636 kcal
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Course
Dinner
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Cuisine
Mediterranean, Middle Eastern, Syrian
Syrian Chicken
Description
This recipe uses chicken thighs with skin and bone for juiciness and a crispy exterior, seasoned with cumin, cinnamon, salt, and pepper. The chicken is seared until browned on both sides, then removed to cook the aromatics of onion, garlic, ginger, and bird's eye chili in the pan. The sauce incorporates crushed tomato, chicken stock, saffron powder for color and aroma, cumin, and thyme, simmered briefly before adding the chicken back to bake in the oven until fully cooked.
The resulting chicken is tender with a crispy skin and a sauce combining warmth from spices, sweetness from tomatoes, and a slight heat from chili. The dish is traditionally accompanied by giant couscous, a large pearl-style pasta that absorbs flavors well, and yogurt adds a cooling contrast.
Optional dried currants or sultanas provide subtle sweetness if preferred. Substitutions are provided for bird's eye chili and saffron powder to fit availability and taste. The recipe encourages using skin-on, bone-in thighs for optimal texture and flavor.
Ingredients
- 2 tbsp olive oil
- 2 lb / 1 kg chicken thigh fillet , 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 ginger finely chopped, fresh
- 3 garlic minced, cloves
- 1 onion , halved and finely sliced
- 2 bird's eye chili finely chopped (or to taste) (see notes
- 1/4 cup mint roughly chopped
- 1/4 cup Coriander leaves roughly chopped
- 2 tbsp lemon juice
- 14 oz / 400 g crushed tomato canned
- 1 cup chicken stock or broth
- 1/8 tsp saffron see notes, powder
- 1/2 tsp cumin powder
- 3 prigs of thyme or 1 tsp dried thyme leaves
- 1/4 cup currants optional) (see notes, or sultanas, dried
To Serve
- 8 oz / 250 g giant couscous (Israeli or Pearl Couscous)
- yogurt 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.
Notes
- Use bone-in, skin-on chicken thighs for juicier meat and crispy skin.
- If bird's eye chili is unavailable, substitute with 1/2 to 1 teaspoon chili powder to taste.
- Giant couscous (Israeli or pearl couscous) can be replaced with ordinary couscous, or other grains like rice or polenta.
- Saffron powder is a more affordable substitute for saffron threads, though traditional use prefers threads.
- Currants or sultanas are optional, added for mild sweetness if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Serving | 683g | |
| Calories | 636cal | 32% |
| Carbohydrates | 52g | 17% |
| Protein | 63.8g | 128% |
| Fat | 21.6g | 33% |
| Saturated Fat | 4.7g | 24% |
| Cholesterol | 229mg | 76% |
| Sodium | 1224mg | 51% |
| Potassium | 1029mg | 22% |
| Fiber | 8.4g | 34% |
| Sugar | 1.7g | 3% |
| Vitamin A | 2150IU | 43% |
| Vitamin C | 48.7mg | 54% |
| Calcium | 130mg | 13% |
| Iron | 8.3mg | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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