this is the fifth time i’ve made this meal, and it is as perfect and unexpected every time. the combination of spices are so bright and literally perfect. i wish i could blog the smell as well as the photo. sometime in the future, that will be possible. but quite honestly, this is the best dish in my rotation, and it’s my go to for guests.
guests that aren’t afraid of intensity. which are most of my guests, because they’re friends with me.
- 2 tablespoons olive oil
- 7-8 chicken thighs (I used skinless/boneless, but you do not have to)
- salt and pepper
- 2 medium onions, diced
- 1 tablespoons ginger, minced
- 3 garlic cloves, minced
- 1 tablespoon cumin
- 1½ teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper
- 3 cups chicken broth
- 2 pinches saffron
- 1 cup green olives
- 2 preserved lemons, pulp removed, cut into strips (or 3 tablespoons citrus-y marmalade, like the one i used here)
- 1⅓ cups dry israeli couscous
- 2 tablespoons cilantro, chopped
- Heat oil in a large dutch oven. Season chicken with salt and pepper. Add to dutch oven and brown on all sides. Remove chicken from pot.
- Add in onions and garlic and cook for 5 minutes. Add ginger, cumin, paprika, turmeric, and cayenne pepper. Mix well. Add chicken back into pot and cover with chicken broth. Add in saffron.
- Bring the pot to a boil, then reduce heat and cover. Simmer for 20 minutes. Enjoy the smell, it should be coming together. In another pot, cook couscous following the directions from the packaging.
- To the chicken pot, add in olives and preserved lemon or marmalade and cook for another 10 minutes. Finally, remove chicken from pot, turn the heat on high, and reduce sauce for 10-12 minutes.
- Serve chicken and sauce on top of the couscous with some chopped cilantro. The chicken is so tender, it’ll fall apart on your fork, you’ll love it.
slightly adapted from food52.