Maftoul with Chicken Middle Eastern Israeli Cous Cous
Transport your taste buds to the heart of the Middle East with this vibrant and aromatic Maftoul with Chicken, a soul-warming dish featuring fluffy maftoul—commonly known as Israeli couscous—infused with rich spices like cumin, cinnamon, and turmeric. Tender, golden-browned chicken thighs are nestled into a simmering medley of plump chickpeas, sweet raisins, and hearty vegetables, all cooked in a fragrant tomato-spiced broth. This recipe masterfully balances savory and sweet, making it a crowd-pleasing choice for weeknight dinners or special occasions. Garnished with fresh parsley and bursting with heartwarming flavors, this Middle Eastern-inspired dish is as easy to prepare as it is impressive to serve. Perfectly suited for family gatherings or meal prepping, this maftoul recipe captures the essence of comfort and tradition in every bite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 2 cups Maftoul (Israeli couscous)
- 1 medium Yellow onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons Tomato paste
- 4 cups Chicken stock
- 1 large Carrot (peeled and chopped)
- 1 medium Zucchini (chopped)
- 1 cup Chickpeas (drained and rinsed)
- 0.5 cup Raisins
- 0.5 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them skin-side down until browned, about 4-5 minutes. Flip and brown the other side for another 4 minutes. Remove from the pot and set aside.
In the same pot, heat the remaining tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, ground cumin, ground cinnamon, and turmeric. Cook for 1 minute until fragrant.
Add the tomato paste and mix well. Allow it to cook for 2 minutes to deepen the flavor.
Stir in the maftoul and allow it to toast slightly in the pot for about 2 minutes.
Pour in the chicken stock and stir well, scraping the bottom to deglaze any browned bits.
Return the seared chicken thighs to the pot, nestling them into the maftoul mixture.
Add the chopped carrot, zucchini, chickpeas, and raisins. Stir gently to combine, ensuring the chicken is mostly submerged in the liquid.
Season with salt and pepper, then bring the mixture to a boil. Reduce the heat, cover, and simmer gently for 30-35 minutes, until the chicken is tender and cooked through and the maftoul has absorbed most of the liquid.
Remove the chicken to a plate and fluff the maftoul with a fork. Adjust seasoning if necessary.
Serve the maftoul in bowls, with a chicken thigh on top of each serving. Garnish with fresh parsley.
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 3858 mg | 168% | |
| Total Carbohydrate | 280.0 g | 102% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 88.0 g | ||
| Protein | 211.0 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 4066 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
