This Syrian Chicken with Giant Couscous is more than just a meal—it’s a warm, flavorful embrace that brings the soul of the Middle East to your dinner table. The chicken, richly spiced with cumin, cinnamon, and saffron, is seared to golden perfection before baking in a savory tomato-based sauce that fills your kitchen with irresistible aromas.
Paired with chewy, pearl-like couscous, this dish balances spice, tang, and a hint of sweetness (if you choose to add the currants). Fresh herbs brighten the final touch, making this meal both comforting and exotic. Whether you’re new to Middle Eastern cooking or a longtime fan, this recipe is a must-try for flavor seekers and home cooks alike.
Ful Recipe:
2 tbsp olive oil
2 lb / 1 kg chicken thigh fillets (bone-in, skin-on)
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp salt
Black pepper to taste
For the Sauce:
1 1/2 tbsp fresh ginger, finely chopped
3 garlic cloves, minced
1 onion, halved and finely sliced
2 bird’s eye chilies, finely chopped (or to taste)
1/4 cup chopped fresh mint and coriander (mixed)
2 tbsp lemon juice
14 oz / 400g canned crushed tomatoes
1 cup chicken stock or broth
1/8 tsp saffron powder
1/2 tsp cumin powder
3 sprigs thyme or 1 tsp dried thyme
1/4 cup dried currants or sultanas (optional)
To Serve:
8 oz / 250g giant couscous (pearl/Israeli couscous)
Yogurt (optional)
Directions:
Preheat oven to 350°F (180°C).
Rub chicken with cumin, cinnamon, salt, and pepper.
Heat olive oil in an oven-safe skillet over high heat. Sear chicken skin-side down until browned, then flip and sear the other side. Remove from pan.
In the same skillet, add onion, garlic, ginger, and chili. Sauté for 2 minutes.
Add crushed tomato, broth, saffron, cumin, and thyme. Bring to a simmer.
Nestle chicken pieces into the sauce. Cover with foil or a lid.
Bake in oven for 25–35 minutes until chicken is cooked through and golden.
While chicken bakes, cook giant couscous per package instructions (usually boil for 4–5 minutes). Drain and set aside.
Remove skillet from oven. Stir in lemon juice, half the herbs, and currants (if using). Sprinkle remaining herbs over the top.
Serve hot chicken and sauce over couscous with a dollop of yogurt, if desired.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 636 kcal | Servings: 4–5
Exploring the Heart of Syrian Cuisine through Comforting Chicken and Couscous
Syrian cuisine is a beautiful reflection of its geography and culture—a bridge between the Mediterranean and Middle Eastern worlds. This particular Syrian Chicken with Giant Couscous dish embodies that fusion with its aromatic spice blends, savory tomato-based broth, and nourishing textures. It’s a recipe that goes beyond flavor; it tells a story of resilience, tradition, and the enduring spirit of home-cooked food in one of the world’s oldest culinary landscapes.
What makes this dish truly stand out is how it combines bold spices with simple cooking techniques to deliver a comforting, layered flavor experience. While it may seem exotic, the ingredients are surprisingly accessible, making it an ideal introduction to Syrian cuisine for home cooks everywhere.
The Cultural Tapestry Behind Syrian Flavors
The food of Syria is shaped by centuries of trade, migration, and regional influence. Situated at the crossroads of East and West, Syria has adopted elements from Persian, Ottoman, Arab, and Mediterranean cuisines, which results in an incredibly diverse food culture. This dish reflects that historical richness, combining spices like cumin and cinnamon with vibrant herbs and slow-cooked methods that enhance depth and aroma.
Syria’s love for stews and broths also plays into this recipe’s DNA. Cooking meats in spiced sauces not only tenderizes the proteins but allows spices to infuse fully, creating hearty and aromatic meals that bring people together. The use of mint and coriander at the finish is a signature touch, adding freshness to balance the deep, savory base of the tomato broth.
Giant Couscous: A Modern Twist on a Traditional Grain
Giant Couscous—also known as Moghrabieh, Israeli couscous, or pearl couscous—brings a playful and satisfying texture to the dish. Unlike regular couscous, which is steamed and fine, giant couscous is pasta-like and boiled. It adds a chewiness that stands up beautifully against the sauce, making it an ideal companion to richly flavored proteins.
Though not strictly Syrian in origin, giant couscous is widely used across the Levant and neighboring countries. It has gained popularity globally for its versatility, heartiness, and visual appeal. When coated with the sauce from the baked chicken, each bead becomes a flavor bomb, absorbing the tomato, saffron, and herbs for an unforgettable bite.
Why Bone-In, Skin-On Chicken Is the Star
There’s a reason this recipe insists on using bone-in, skin-on chicken thighs. While boneless, skinless cuts are common in quick recipes, they often lack the rich flavor and texture that this dish requires. The skin crisps up beautifully in the pan, adding a layer of umami and crunch, while the bones help keep the meat moist during baking.
Using thighs also makes this dish forgiving and adaptable. Thigh meat is less prone to drying out than breast meat and better suited for high-temperature oven cooking. The result? Deeply flavored, tender chicken that melts in your mouth and soaks up every bit of the spiced tomato broth.
The Harmony of Heat and Sweet
One of the unique aspects of this Syrian chicken dish is how it plays with both heat and sweetness. The bird’s eye chilies bring fire, but it’s tempered by the mellow sweetness of cinnamon and the optional addition of dried currants or sultanas. These tiny dried fruits might seem unusual in a savory dish, but in Syrian cuisine, they add dimension and contrast, echoing the balance of flavors you’d find in other Levantine favorites like tagines or pilafs.
If you’re unsure about using dried fruits, they can be left out without compromising the core flavor. But when included, they offer tiny bursts of sweetness that pair perfectly with the acidity of tomatoes and the brightness of lemon juice stirred in at the end.
Saffron and Its Subtle Power
Saffron, the world’s most expensive spice, makes a cameo in this recipe, albeit in powdered form. Just a pinch adds a delicate earthiness and golden hue to the broth. While saffron threads are traditionally used, the powder version works well here and is far more affordable for everyday cooking.
It’s a reminder of how Syrian cuisine doesn’t shy away from bold, high-impact ingredients, even in small quantities. Each spice, herb, and aromat contributes purposefully, creating a dish where nothing is superfluous, and every flavor is accounted for.
Aromatic Cooking as a Sensory Experience
If there’s one thing cooks love about this dish, it’s the aroma that fills the kitchen. From the initial searing of the chicken to the simmering of the tomato and spice sauce, every stage of cooking releases fragrant notes that tantalize long before the meal hits the plate.
Cinnamon and cumin combine to create a warm, almost sweet-smoky perfume. Garlic and ginger add pungency, while the chilies sneak in with just enough spice to open the palate. It’s the kind of meal that brings people into the kitchen, lingering over the stove and eagerly waiting for that first bite.
Serving Suggestions and Pairings
While the dish is traditionally served with giant couscous, it’s flexible. You can swap in risoni, rice, or even creamy polenta depending on what you have on hand. The most important thing is that the base acts as a sponge for that flavorful sauce.
To elevate the meal even further, consider adding a side of flatbread or pita to scoop up the sauce. A cucumber and yogurt salad on the side offers a cooling contrast, and a simple arugula salad with lemon vinaigrette complements the warmth of the spices.
Wine pairings might include a dry rosé or a light red like Pinot Noir, though a glass of mint tea would be more traditional and equally satisfying.
A Comforting Dish with Global Soul
Despite its deeply rooted cultural heritage, this dish speaks a universal language of comfort. It’s ideal for chilly evenings, dinner parties, or even meal prep, since the flavors intensify overnight. Leftovers reheat beautifully, and the couscous maintains its texture better than rice or pasta.
It’s also a dish that’s meant to be shared. The skillet-to-table presentation is rustic and inviting, encouraging communal eating and conversation. You don’t need special equipment or skills to make it, just a willingness to explore new flavors and a little patience to let the oven work its magic.
Conclusion: A Taste of Syria in Every Bite
This Syrian Chicken with Giant Couscous is more than just a recipe—it’s a journey. A journey through the sun-soaked spice markets of Aleppo, the coastal kitchens of the Mediterranean, and the warm family tables where food is a language of love and resilience. It showcases how everyday ingredients can be transformed into something extraordinary when paired with intention, history, and heart.
Whether you’re new to Middle Eastern cuisine or already a fan of its bold flavors, this dish is sure to become a staple in your kitchen. It offers nourishment not just for the body, but for the soul. And in a time when global connections feel more important than ever, cooking a dish like this is a small but meaningful act of cultural appreciation and culinary exploration.