Real Recipes From Real Home Cooks ®

middle eastern chicken with couscous & labneh

★★★★★ 1
a recipe by
Lori Loucas (JostLori)
San Diego

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.

★★★★★ 1
serves 4
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For middle eastern chicken with couscous & labneh

  • 2 lb
    chicken thighs (bone/skin on)
  • 1 tsp
    ground cumin
  • 1 tsp
  • 1 tsp
    kosher salt
  • pepper, to taste
  • SAUCE:
  • 1 md
    onion, thinly sliced
  • 4 clove
    garlic, minced
  • 2 Tbsp
    fresh ginger, minced
  • 2
    birds eye chili's, thinly sliced or minced
  • 3 Tbsp
    mint leaves, coarsely chopped
  • 3 Tbsp
    fresh cilantro, coarsely chopped
  • 1 can
    crushed tomatoes (14 oz)
  • 1 c
    chicken broth
  • 1 pinch
    saffron threads
  • 1/2 tsp
    ground cumin
  • 3 sprig
    thyme (1 tsp dried)
  • 2 Tbsp
    lemon juice, freshly squeezed
  • OTHER:
  • 8 oz
    israeli couscous, dry
  • 1/2 c
    labneh (can sub greek yogurt)

How To Make middle eastern chicken with couscous & labneh

  • 1
    This recipe is much easier if you prep all the ingredients before starting. Preheat oven to 350F.
  • 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.
  • 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.
  • 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.
  • 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.
  • 6
    While chicken bakes, prepare the Israeli couscous according to the directions on the package. Keep warm.
  • 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.
  • 8
    Serve over the couscous, sprinkled with the remaining mint/cilantro and a dollop of the labneh.

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