Name: Slow-Braised Chicken Thighs with Saffron-Infused Israeli Couscous and Toasted Almonds
Total time: 20 min
Cuisine: Moroccan
Ingredients: 154.8 g chicken thighs; 0.5 tsp kosher salt; 0.2 tsp black pepper; 14 ml extra-virgin olive oil; 80 g yellow onion; 6 g garlic; 3 g ginger root; 2.5 tsp ground cumin; 0.5 tsp ground turmeric; 0.5 tsp smoked paprika; 2 g cinnamon stick; 120 g diced canned tomatoes; 18 g dried apricots; 240 ml chicken broth; 15 ml lemon juice; 91.6 g couscous; 0.05 g saffron threads; 120 ml water; 7 g slivered almonds; 8 g parsley

Dinner · Moroccan · 20 min

Slow-Braised Chicken Thighs with Saffron-Infused Israeli Couscous and Toasted Almonds

Calories: 858
Protein: 50g
Carbs: 105g
Fat: 27g

Ingredients

154.8 g chicken thighs
0.5 tsp kosher salt
0.2 tsp black pepper
14 ml extra-virgin olive oil
80 g yellow onion
6 g garlic
3 g ginger root
2.5 tsp ground cumin
0.5 tsp ground turmeric
0.5 tsp smoked paprika
2 g cinnamon stick
120 g diced canned tomatoes
18 g dried apricots
240 ml chicken broth
15 ml lemon juice
91.6 g couscous
0.05 g saffron threads
120 ml water
7 g slivered almonds
8 g parsley

Method

01Season chicken thighs with half of the kosher salt and all the black pepper.
02Heat extra-virgin olive oil in a Dutch oven over medium-high heat. Sear chicken thighs for 5-7 minutes per side until deeply golden brown. Remove chicken and set aside.
03Reduce heat to medium. Add yellow onion to the pot and sauté for 5-7 minutes until softened. Add garlic and ginger, cooking for 1 minute until fragrant.
04Stir in cumin, turmeric, and smoked paprika; bloom in fat for 30 seconds. Add cinnamon stick, diced tomatoes, dried apricots, and 120 ml chicken broth. Bring to a simmer.
05Return chicken thighs to the pot, cover tightly, and braise in a preheated oven at 325°F (160°C) for 45-60 minutes until chicken is completely tender and reaches an internal temperature of at least 165°F (74°C).
06Meanwhile, combine Israeli couscous, saffron threads, water, remaining 120 ml chicken broth, and remaining kosher salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and cook for 10-12 minutes until liquid is absorbed.
07Remove chicken pot from oven, stir in lemon juice and half of the chopped parsley.
08Serve chicken and tomato-apricot sauce over saffron couscous, garnished with toasted slivered almonds and remaining chopped parsley.

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