Syrian Chicken Served With Cous Cous
Recipe and Photography Wholesome By Sarah
Serves 6-8
Ingredients:
Syrian Chicken:
2 tbsp olive oil
1 large brown onion, finely chopped
2 teaspoons sea salt
3 cloves garlic, finely chopped
3cm piece ginger, finely chopped
2 teaspoons each of ground cumin, ground cinnamon, ground turmeric
400g canned tomatoes, chopped
1.2kg chicken thighs, chopped into large cubes
500ml (1/2 cup) chicken stock
3/4 cup currants
1 lemon, juice and zest
1 tbsp honey
1 cup frozen green beans (optional)
Fresh coriander to serve & for garnish
Cous Cous Salad:
2 cups cous cous
1/2 cup currants, soaked in boiling water for 2-3 minutes
1/4 cup coriander, roughly chopped
1/4 cup mint, roughly chopped
1/2 cup pistachios, chopped
2 tbsp olive oil
1 lemon, juice and zest
Method:
Preheat the oven to 180 degrees Celsius.
Season the chicken pieces with 1 teaspoon of the sea salt.
Heat oil over low/medium heat in a large oven proof saucepan/casserole dish. Add the onion with 1 teaspoon of salt and gently cook for about 10 mins, giving it a stir occasionally. Add the garlic, ginger and cook for 2-3 minutes.
Stir through the cumin, cinnamon & turmeric for 1 minute. Add the tinned tomatoes and cook for about 3-5 minutes. Add chicken pieces and the stock to the pan and combine gently. Place the dish/pan in the oven, covered, and cook for 1.5 hours or until the sauce has thickened up.
Meanwhile, cook cous cous as per packet instructions. Pour it into a medium/large salad bowl. Add the soaked currants, chopped herbs, chopped pistachios. Drizzle with the olive oil and lemon juice. Season well.
Remove from the Syrian chicken oven, scatter in the currants and green beans and stir. Add the honey, lemon juice and zest and combine. Scatter over some fresh coriander leaves and serve alongside the cous cous.
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