Syrian Chicken with Giant Couscous
"This is a simple but exotic dish of chicken with a spiced crispy skin baked with a rich tomato broth. It is served with Giant Couscous (also known as Moghrabieh, Israeli or Pearl Couscous) which can be substituted with ordinary couscous, pasta (risoni/orzo), rice, polenta or even mashed potato...."
INGREDIENTS
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2 tbsp olive oil
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2 lb / 1 kg chicken thigh fillets, bone in and skin on (4 to 5 pieces) (see notes)
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1 tsp cumin powder
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1 tsp cinnamon powder
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1 tsp salt
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Black pepper
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1 1/2 tbsp fresh ginger, finely chopped
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3 garlic cloves, minced
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1 onion, halved and finely sliced
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2 birds eye chilis, finely chopped (or to taste) (see notes)
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1/4 cup (combined) mint and coriander leaves, roughly chopped
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2 tbsp lemon juice
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14 oz / 400 g canned crushed tomato
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1 cup chicken stock / broth
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⅛ tsp saffron powder (see notes)
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1/2 tsp cumin powder
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3 thyme sprigs or 1 tsp dried thyme leaves
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1/4 cup dried currants or sultanas (optional) (see notes)
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8 oz / 250 g giant couscous (Israeli or Pearl Couscous)
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Yoghurt (optional)
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