this is the second time i’ve made this meal, and it doesn’t disappoint. the combination of spices is literally perfect. i wish i could blog the smell as well as the photo. sometime in the future, that will be possible.
slightly adapted from food52.
makes 4 servings
- 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
- 1 1/2 teaspoon paprika
- 1/2 teaspoon tumeric
- 1/2 teaspoon cayenne pepper
- 3 cups chicken broth
- 2 pinches saffron
- 1 cup green olives
- 2 perserved lemons, pulp removed, cut into strips (or 3 tablespoons citrus-y marmalade, like the one i used here)
- 1 1/3 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, tumeric, 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 cous cous with some chopped cilantro. the chicken is so tender, it’ll fall apart on your fork, you’ll love it.