Syrian Chicken
Syrian Chicken
Syria borders the Mediterranean and the Middle East. This chicken dish best represents the cuisine’s influence of flavors. Chicken thighs are seasoned with cumin, cinnamon, salt and pepper and are seared, then braised in a saffron/garlic/onion/tomato sauce. The chicken can be served over couscous, rice, pasta, or even masked potatoes.
Equipment
- Dutch oven
Ingredients
- 2 tbsp olive oil
- 6 bone in chicken thighs
Chicken Dry Rub
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp black pepper
Sauce
- 1 medium onion chopped
- 2 tbsp ginger minced
- 6 garlic cloves minced
- 3 birds eye chilies chopped
- 14 oz canned crushed tomatoes
- 1 cup chicken stock
- 1 tsp thyme
- 1/2 tsp cumin
- 1/8 tsp saffron powder
- 1/4 cup combined mint and cilantro chopped
Instructions
- Season the chicken thighs with the dry rub.
- Heat up the cooking oil in a Dutch oven over medium high heat. Place the chicken thighs skin side down. Sear for 6 minutes. Turn over and cook for 4 more minutes. Remove from the oil and set aside.
- In the same pot, add the onions, garlic, ginger, and birds eye chilies. Sauté for 2 minutes.
- Stir in the tomatoes, chicken stock, saffron powder, thyme, and cumin. Simmer for 5 minutes.
- Add in the chicken thighs. Place a cover on the pot and cook for 45 minutes in a preheated 350 degree oven.
- Take out of the oven and toss in the chopped cilantro and mint.
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