Chicken With Caramelized Sumac Onions, Preserved Lemon, And Israeli Couscous Recipe

Name: Chicken With Caramelized Sumac Onions, Preserved Lemon, And Israeli Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 to 3 pounds chicken (I like a combination of skin-on, bone-in breasts and boneless, skinless thighs); 2 1/2 teaspoons kosher salt, divided, plus more to taste; 2 teaspoons grapeseed oil (or another high-heat oil); 2 tablespoons extra-virgin olive oil; 2 medium to large yellow onions, thinly sliced; 3 cloves garlic, peeled then mashed or pressed; 3 teaspoons sumac; 1 1/4 teaspoons cinnamon; 1 1/4 teaspoons allspice; 2 tablespoons chopped preserved lemon; 1 cup pearled (Israeli) couscous; 1 1/2 cups chicken broth, plus more as needed

Servings: persons

2 1/2 to 3 pounds chicken (I like a combination of skin-on, bone-in breasts and boneless, skinless thighs)
2 1/2 teaspoons kosher salt, divided, plus more to taste
2 teaspoons grapeseed oil (or another high-heat oil)
2 tablespoons extra-virgin olive oil
2 medium to large yellow onions, thinly sliced
3 cloves garlic, peeled then mashed or pressed
3 teaspoons sumac
1 1/4 teaspoons cinnamon
1 1/4 teaspoons allspice
2 tablespoons chopped preserved lemon
1 cup pearled (Israeli) couscous
1 1/2 cups chicken broth, plus more as needed

1
Sprinkle the chicken with the 1/2 teaspoon of the salt. Set a Dutch oven or braisier over medium-high heat, pour in the grapeseed oil, and when hot, brown the chicken pieces really well. Then, remove and set them aside but don't rinse out the pan.
2
Reduce the burner to medium and let the pot cool down for a couple minutes. Then add the olive oil to the pot, along with the onions, garlic, and an additional 1/2 teaspoon of salt. Caramelize the onions, stirring occasionally and adding some of the chicken broth if the pan gets dry. Preheat the oven to 400u00b0 F.
3
While the onions are cooking, combine the sumac with the remaining 1 1/2 teaspoons salt, cinnamon, and allspice. When the onions have caramelized, sprinkle three-quarters of the spice mixture over them and stir well to combine. Add the chopped preserved lemon and stir to combine. Sprinkle rest of spice mixture over the reserved chicken and then nestle the pieces into the onions. Make a well in the center of the chicken-onion pile and pour in the uncooked Israeli couscous. Add the chicken broth, cover the pot tightly, and cook in the oven for 20 minutes. Uncover and cook an additional five minutes. Taste and season with more salt if need be. Serve warm.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 to 3 pounds chicken (I like a combination of skin-on, bone-in breasts and boneless, skinless thighs), 2 1/2 teaspoons kosher salt, divided, plus more to taste, 2 teaspoons grapeseed oil (or another high-heat oil), 2 tablespoons extra-virgin olive oil, and more.

Yes, Chicken With Caramelized Sumac Onions, Preserved Lemon, And Israeli Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Caramelized Sumac Onions, Preserved Lemon, And Israeli Couscous

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