Fragrant Syrian chicken with lemon and pistachio cous cous
This aromatic Syrian-style braise balances weeknight ease with dinner-party flair. A zesty, nut-studded side dish is its ideal companion.
This wonderfully fragrant dish was inspired by a favourite recipe from food writer Karen Martini. I’ve added a quick and flavourful cous cous to sit alongside it. The combination of lean chicken, spices and fibre-rich legumes and grains supports balanced blood sugar while adding slow-releasing energy.
Ingredients
1.2kg chicken thighs, chopped into large cubes
2 tsp sea salt
2 tbsp extra virgin olive oil
1 large brown onion, finely chopped
3 garlic cloves, finely chopped
3cm piece ginger, finely chopped
2 tsp ground cumin
2 tsp ground cinnamon
2 tsp ground turmeric
400g can tomatoes, chopped
500ml (2 cups) chicken stock
400g can chickpeas, drained and rinsed
1 large green zucchini, cut into half-moons
1 cup frozen green beans (optional)
115g (¾ cup) currants
1 tbsp honey
zest and juice of 1 lemon
fresh coriander leaves to serve
LEMON AND PISTACHIO COUS COUS
180g (1 cup) wholemeal cous cous
1¼ cups boiling chicken stock or water
handful of roughly chopped pistachios
zest and juice of 1 lemon
1 tbsp olive oil
sea salt and cracked black pepper
Method
Step 1
Season the chicken pieces with 1 teaspoon of the sea salt and set aside.
Step 2
Heat oil over low-medium heat in a large saucepan or shallow casserole dish. Add the onion with 1 teaspoon of salt and gently cook for about 10 minutes, stirring occasionally. Add the garlic and ginger and cook for 2-3 minutes.
Step 3
Add the cumin, cinnamon and turmeric, stirring, for 1 minute. Add the canned tomatoes and cook for 3-5 minutes. Add chicken pieces and stock to the pan and stir gently to combine. Place the lid on the pot and simmer on low-medium heat for 20-25 minutes.
Step 4
While the chicken is gently simmering, prepare the cous cous. Add the cous cous to a heatproof bowl, pour over the boiling stock or water, cover with a lid or cling film, and let it sit for 5 minutes. Remove the lid and fluff the cous cous with a fork, then mix in the pistachios, lemon zest and juice, and drizzle over the olive oil. Season with salt and pepper to taste and set aside.
Step 5
Remove the lid from the saucepan and stir the chickpeas, zucchini, green beans (if using), and currants into the chicken. Add the honey, lemon zest and juice, stirring to combine. Scatter the fresh coriander leaves over both the chicken and cous cous, and serve.
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Sarah Pound is a nutritionist, author of the cookbook 'Wholesome by Sarah', and a recipe columnist for Good Food.
