middle eastern chicken with couscous & labneh

Name: Middle Eastern Chicken with Couscous & Labneh
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: ## CHICKEN:; 2 pound(s) chicken thighs (bone/skin on); 1 teaspoon(s) ground cumin; 1 teaspoon(s) cinnamon; 1 teaspoon(s) kosher salt; pepper, to taste; ## SAUCE:; 1 medium onion, thinly sliced; 4 clove(s) garlic, minced; 2 tablespoon(s) fresh ginger, minced; 2 birds eye chili's, thinly sliced or minced; 3 tablespoon(s) mint leaves, coarsely chopped; 3 tablespoon(s) fresh cilantro, coarsely chopped; 1 can(s) crushed tomatoes (14 oz); 1 cup(s) chicken broth; 1 pinch(es) saffron threads; 1/2 teaspoon(s) ground cumin; 3 sprig(s) thyme (1 tsp dried); 2 tablespoon(s) lemon juice, freshly squeezed; ## OTHER:; 8 ounce(s) israeli couscous, dry; 1/2 cup(s) labneh (can sub greek yogurt)

(1 RATING)

8 Pinches 1 Photo

Lori L (JostLori)

San Diego

Updated on Apr 17, 2021

One of the best chicken dishes I've ever had! The sauce is so flavorful and the chicken remains crispy. Although the ingredient list is long, the recipe is very simple. It really helps to prep all the ingredients in advance, in small bowls, lined up in the order used.

Rate

prep time 15 Min

cook time 30 Min

method Bake

yield 4 serving(s)

Ingredients

CHICKEN:
2 pounds chicken thighs (bone/skin on)
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon kosher salt
pepper, to taste
SAUCE:
1 medium onion, thinly sliced
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 birds eye chili's, thinly sliced or minced
3 tablespoons mint leaves, coarsely chopped
3 tablespoons fresh cilantro, coarsely chopped
1 can crushed tomatoes (14 oz)
1 cup chicken broth
1 pinch saffron threads
1/2 teaspoon ground cumin
3 sprigs thyme (1 tsp dried)
2 tablespoons lemon juice, freshly squeezed
OTHER:
8 ounces israeli couscous, dry
1/2 cup labneh (can sub greek yogurt)

How To Make middle eastern chicken with couscous & labneh

Step 1

This recipe is much easier if you prep all the ingredients before starting. Preheat oven to 350F.

Step 2

Place chicken in a large bowl. Combine the chicken spices in a small bowl, then sprinkle all over the chicken and rub it into the skin.
Step 3

Pour 2 tablespoons olive oil into a large oven proof skillet. I use a LeCreuset Dutch Oven. Add the chicken, skin side down, and cook until evenly browned. Flip over and cook until browned. Remove chicken to a plate and drain off most of the oil from the pan.
Step 4

Add onions, garlic, ginger and chili to the pan. Saute for about 3 minutes or until the onion turns transluscent and begins to barely brown.
Step 5

Add the tomatoes, broth, saffron, cumin and thyme. Bring to a boil, then remove from heat. Add the chicken to the pan in a single layer, nestled into the sauce. Cover with the ovenproof lid and bake for 25-30 minutes.
Step 6

While chicken bakes, prepare the Israeli couscous according to the directions on the package. Keep warm.
Step 7

When the chicken is a dark golden brown and cooked through, remove the pan from oven. Stir in the lemon juice and half the mint and cilantro.
Step 8

Serve over the couscous, sprinkled with the remaining mint/cilantro and a dollop of the labneh.
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