Saffron Chicken and Couscous with Chickpeas

Tender cumin-coriander chicken is braised with saffron-scented stock and served over fluffy couscous with chickpeas, raisins, toasted almonds, and herbs.

55 min

4 servings

Golden chicken and couscous are topped with chickpeas, raisins, toasted almonds, and herbs.

Ingredients

1 1/2 lb boneless, skinless chicken thighs

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp ground cumin

1 tsp ground coriander

3 garlic cloves, finely grated

1 tbsp olive oil

1 small yellow onion, finely chopped

2 cups chicken stock, divided

1 1/2 cups dry couscous

1 1/2 cups water

1 can chickpeas, drained and rinsed

1/3 cup golden raisins

1/3 cup sliced almonds

1 medium lemon, zested and juiced

1/4 cup chopped fresh parsley

2 tbsp chopped fresh cilantro

Equipment

Covered skillet or Dutch oven · Saucepan · Small skillet · Instant-read thermometer · Fork · Warm serving bowls

Saffron substitute

When saffron is unavailable, replace it with the turmeric alternative and its extra lemon; do not combine both branches.

Keep the almonds crisp

Scatter toasted almonds over each bowl at serving so they stay crunchy against the warm sauce.

Bloom and brown

01. Steep saffron in warm stock until the liquid turns gold; if it is unavailable, leave it out and use the measured turmeric alternative in the onion instead.

02. Dry the chicken well, then rub with salt, pepper, cumin, coriander, and grated garlic for an even sear.

03. Brown the thighs in olive oil without crowding, then lift them out while you soften the onion.

Braise and steam

04. Cook the onion in the browned bits; if using turmeric instead of saffron, stir it in now so it blooms in the oil.

05. Return chicken to the pot with stock and saffron infusion when using; cover and simmer gently until tender and 175 F at the thickest thigh.

06. Steam couscous with water and raisins in a separate saucepan until the grains are fluffy and the liquid is absorbed.

Garnish and serve

07. Toast almonds in a dry skillet, shaking often so they turn fragrant and golden without scorching.

08. Fold chickpeas and fresh parsley and cilantro into the couscous gently to keep the grains light.

09. Stir lemon zest and juice into the braising juices; with the turmeric alternative, add the extra measured lemon as well.

10. Serve chicken and sauce over couscous with almonds scattered on top and extra herbs at the table.