Name: Syrian Chicken
Prep time: 15 min
Cook time: 30 min
Yield: 4, 4 - 5
Ingredients: 1 tsp salt; 2 tbsp lemon juice; 2 tbsp olive oil; Black pepper; 3 garlic cloves (, minced); 1 tsp cumin powder; 2 lb / 1 kg chicken thigh fillets (, bone in and skin on (4 to 5 pieces) (see notes)); 1 tsp cinnamon powder; 1 1/2 tbsp fresh ginger (, finely chopped); 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; 14 oz / 400 g canned crushed tomato; 1 cup chicken stock / broth; 1/8 tsp saffron powder ((see notes)); 3 sprigs of thyme or 1 tsp dried thyme leaves; 1/4 cup dried currants or sultanas ((optional) (see notes)); 8 oz / 250 g giant couscous ((Israeli or Pearl Couscous)); Yoghurt ((optional))

Syrian Chicken

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This is a simple but exotic dish of chicken with a spiced crispy skin baked with a rich tomato broth. It is served with Giant Couscous (also known as Moghrabieh, Israeli or Pearl Couscous) which can be substituted with ordinary couscous, pasta (risoni/orzo), rice, polenta or even mashed potato.

By: Recipetineats (via Recipetineats)

Last Updated: Mar 1, 2026

Prep: 15 mins

Cook: 30 mins

Yields: 4, 4 - 5

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.