Target: 6 × 4 inches · landscape

Saffron Chicken and Couscous with Chickpeas

55 min · 4 servings

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

Directions

1. Steep saffron in warm stock. If unavailable, use 1/4 tsp turmeric and extra lemon instead. Season dry chicken with salt, pepper, cumin, coriander, and garlic.

2. Brown chicken in olive oil. Soften onion in the same pot; bloom turmeric here only if using the saffron substitute.

3. Cover and braise chicken in stock to 175 F. Steam couscous with water and raisins while it cooks.

4. Toast almonds until golden. Fold chickpeas, parsley, and cilantro into fluffy couscous.

5. Finish braising juices with lemon; add extra lemon only with turmeric. Serve chicken over couscous with sauce and almonds.

Cook’s note: The turmeric branch replaces saffron; use the extra lemon only with that branch.