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Saffron Chicken and Couscous with Chickpeas

Cumin-coriander chicken braises until tender in golden stock and meets fluffy couscous, chickpeas, raisins, toasted almonds, and fresh herbs.

Golden chicken and couscous are topped with chickpeas, raisins, toasted almonds, and herbs.

Saffron steeped in warm stock gives this covered skillet supper its floral aroma and golden color without overwhelming the spices. Chickpeas and raisins make the couscous substantial, while toasted almonds and fresh herbs add contrasting crunch and lift.

If saffron is unavailable, a measured turmeric and extra-lemon branch keeps the dish bright while changing its aroma.

Bloom saffron before braising

Steeping saffron in warm stock draws out its color and aroma before it enters the pot. Add the infusion with the remaining stock so the floral note stays noticeable across the chicken and couscous.

Build flavor in the covered pot

Cumin, coriander, and garlic coat the chicken before it is browned, and the onion softens in the same savory pan. A covered, gentle braise turns that browned base into a tender main dish without reducing the stock too aggressively.

Spiced chicken browns before saffron stock is added for a covered braise. — Chicken browns before the saffron stock and softened onion join the covered braise.

Use the turmeric branch only when needed

Turmeric provides a familiar golden color when saffron is unavailable, but it has a different, earthier flavor. The alternative is a replacement branch: bloom the measured turmeric with the onion and add the extra lemon at the finish rather than combining it with saffron.

Keep couscous fluffy

Couscous steams separately while the chicken braises, so its grains stay distinct instead of soaking up all the pot liquid. Chickpeas and raisins fold in after the steam has been absorbed, followed by fresh herbs for a lighter finish.

Toasted almonds and fresh herbs garnish tender chicken over couscous with chickpeas and raisins. — Toasted almonds and herbs finish golden chicken and couscous with a range of textures.

Finish with texture and herbs

Spoon some bright braising juices over the chicken and couscous so the grains stay moist but not heavy. Add toasted almonds at the last moment, with extra herbs at the table for a fresh, fragrant finish.

Saffron Chicken and Couscous with Chickpeas

4 servings

55 minutes total

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 garlic cloves, finely grated
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 cups chicken stock, divided
•
• 1 1/2 cups dry couscous
• 1 1/2 cups water
• 1 can chickpeas, drained and rinsed
• 1/3 cup golden raisins
• 1/3 cup sliced almonds
• 1 medium lemon, zested and juiced
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh cilantro

Method

Bloom the saffron
Warm 1/4 cup of the chicken stock until steaming, pour it over the saffron threads, and let them steep while you prepare the chicken; if saffron is unavailable, omit it and use the turmeric alternative in the braising stock instead.
Look for: The saffron stock turns golden and smells floral, or the substitution is set aside for the braise.
Season the chicken
Pat the chicken thighs dry, then season all over with kosher salt, black pepper, cumin, coriander, and grated garlic, rubbing the spices into every surface so the meat browns evenly.
Look for: The thighs are dry to the touch and evenly coated with the spice and garlic mixture.
Brown the thighs
Heat olive oil in a covered skillet or Dutch oven over medium-high heat and brown the chicken thighs on both sides without crowding; move them to a plate once their surfaces are golden.
Look for: The chicken has a deep golden sear and releases from the pan without tearing.
Soften the onion
Add the chopped yellow onion to the same pot and cook over medium heat, stirring through the browned bits until softened; if using the saffron alternative, stir the ground turmeric into the onion now so it blooms in the oil.
Look for: The onion is translucent at the edges and the turmeric, when used, smells warm rather than raw.
Braise the chicken
Pour in the remaining chicken stock and the saffron infusion if using, then return the thighs and any juices to the pot; cover and simmer gently until the chicken is tender and the thickest thigh reaches 175 F on an instant-read thermometer.
Look for: The chicken is tender and the thickest thigh registers 175 F without the broth boiling hard.
Steam the couscous
While the chicken braises, bring the water to a boil in a saucepan; stir in the couscous and golden raisins, cover, remove from the heat, and let stand until the liquid is absorbed and the grains are fluffy.
Look for: The couscous has absorbed the water and separates easily when fluffed with a fork.
Toast the almonds
Toast the sliced almonds in a dry small skillet over medium heat, shaking often until fragrant and lightly golden, then transfer them to a plate so residual pan heat does not darken them.
Look for: The almonds are pale gold and smell nutty, with no dark or bitter edges.
Finish the couscous
Fold the drained chickpeas, chopped parsley, and chopped cilantro through the fluffy couscous and raisins; fluff gently so the chickpeas stay whole and the herbs remain fresh.
Look for: Chickpeas and herbs are evenly distributed without compressing the couscous grains.
Brighten the braising juices
Transfer the tender chicken to a warm plate and stir lemon zest and juice into the braising juices; if using the turmeric alternative, squeeze in the additional 1/2 lemon juice as well, then taste for a balanced savory and bright finish.
Look for: The sauce smells citrusy and savory, with extra lemon used only when the saffron alternative is chosen.
Plate and garnish
Spoon couscous into warm bowls, top with a chicken thigh and some braising juices, and finish with toasted almonds; serve the remaining herbs at the table for a fresh final scatter.
Look for: The couscous stays fluffy beneath the chicken and the almonds retain their toasted crunch.