Middle Eastern Chicken with Pumpkin and Couscous
Savor the vibrant flavors of the Middle East with this hearty and aromatic Middle Eastern Chicken with Pumpkin and Couscous recipe. Tender, spice-rubbed chicken thighs are seared to golden perfection and simmered in a savory onion-garlic sauce, while sweet roasted pumpkin adds a delightful contrast to the dish. Fluffy couscous infused with dried apricots, fresh lemon, and toasted almonds completes this wholesome one-dish meal. Perfect for weeknight dinners or an impressive gathering, this recipe combines warm spices like cumin, cinnamon, and smoked paprika for a fragrant, comforting, and satisfying experience. Serve it warm, garnished with fresh parsley and a splash of citrus, for a meal that’s as nourishing as it is irresistible.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 500 grams pumpkin, peeled and cubed
- 1 large onion, thinly sliced
- 3 cloves garlic cloves, minced
- 2 cups chicken stock
- 1.5 cups couscous
- 0.5 cup dried apricots, chopped
- 2 tablespoons fresh parsley, chopped
- 0.25 cup slivered almonds, toasted
- 1 whole lemon, zested and juiced
Instructions
Preheat your oven to 200°C (400°F).
In a small bowl, mix ground cumin, ground coriander, ground cinnamon, smoked paprika, salt, and black pepper.
Rub the spice mixture onto both sides of the chicken thighs and set aside.
Place the cubed pumpkin onto a baking tray, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce heat to medium and add the sliced onion. Sauté for 5-6 minutes until softened and lightly golden.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the chicken stock and bring it to a gentle boil. Add the chicken thighs back into the skillet, reduce the heat to low, cover, and let simmer for 15 minutes until the chicken is cooked through.
While the chicken is cooking, place the couscous in a large heatproof bowl. Add the chopped dried apricots. Pour 1.5 cups of boiling water over the couscous, cover the bowl with a plate, and let it sit for 5 minutes.
Fluff the couscous with a fork, then stir in the roasted pumpkin, lemon zest, lemon juice, and half of the chopped parsley. Adjust seasoning with salt and pepper if needed.
To serve, divide the couscous mixture among plates. Top each serving with a chicken thigh and spoon over some of the onion-garlic sauce from the skillet.
Garnish with the remaining parsley and toasted slivered almonds. Serve warm and enjoy!
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 3446 mg | 150% | |
| Total Carbohydrate | 178.8 g | 65% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 72.3 g | ||
| Protein | 156.7 g | 313% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 473 mg | 36% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4352 mg | 93% | |
*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.
