Recipe Index

Ingredients

• 2 tbsp olive oil
• 2 lb bone-in, skin-on chicken thigh fillets (4–5 pieces)
• 1 tsp ground cumin, for the chicken, plus ½ tsp for the sauce
• 1 tsp ground cinnamon
• 1 tsp salt
• Black pepper, to taste
• 1½ tbsp fresh ginger, finely chopped
• 3 garlic cloves, minced
• 1 onion, halved and finely sliced
• 2 bird's eye chillies, finely chopped
• ¼ cup mint and coriander leaves combined, roughly chopped
• 2 tbsp lemon juice
• 1 (14 oz) can crushed tomatoes
• 1 cup chicken stock
• ⅛ tsp saffron powder
• 3 sprigs thyme, or 1 tsp dried thyme
• ¼ cup dried currants or sultanas (optional)
• 8¾ oz giant (Israeli/pearl) couscous
• Natural yoghurt, to serve (optional)

Method

1. Rub the chicken with the 1 tsp cumin, cinnamon, salt, and pepper. Heat the oil in a large deep pan over medium-high heat and sear the chicken skin-side down until golden, about 5 minutes; turn and cook 2 minutes more. Set aside.
2. In the same pan, cook the onion until soft, about 5 minutes. Add the ginger, garlic, and chillies and cook 1 minute.
3. Add the tomatoes, stock, saffron, extra ½ tsp cumin, thyme, and currants if using. Return the chicken and its juices, cover, and simmer gently for 20 minutes, until the chicken is cooked through.
4. Meanwhile, cook the giant couscous in plenty of salted boiling water until just tender, about 8–10 minutes, then drain.
5. Stir the lemon juice and most of the herbs through the sauce and adjust the salt. Spoon the couscous into bowls, top with the chicken and sauce, scatter the remaining herbs, and serve with yoghurt if you like.

Prep: 15 min · Cook: 30 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data