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Pearl Couscous with Chicken and Chickpeas
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This is our version of the fragrantly spiced, stew-like maftoul with chicken and chickpeas that we tasted in Galilee. Maftoul, sometimes referred to as Palestinian couscous, resembles pearl couscous in shape and size but is made with bulgur. It is difficult to source in the U.S., but pearl couscous is a good substitute. For this dish, we first simmer bone-in chicken parts in water with aromatics, then remove and chop the meat, reserving it to add at the end. The flavorful broth that results from poaching the chicken is used to cook the couscous, so that rich, full flavor permeates the dish. Cumin, cinnamon and nutmeg add earthy, warm, spicy notes, and a spoonful pomegranate molasses brightens with its fruity tang.
4-6
Servings
Tip
Don't use boneless, skinless chicken parts. Bones and skin give flavor and body to the poaching liquid, and since the liquid is used to cook the couscous, the added richness is good. And don't worry if browned bits form on the bottom of the pot as you cook the garlic and onion. These bits build flavor.
1 hour
2 pounds bone-in, skin-on chicken breasts, leg quarters or thighs
2 large or 3 medium yellow onions, chopped
2 bay leaves
Kosher salt and ground black pepper
2 tablespoons extra-virgin olive oil
4 medium garlic cloves, chopped
1 tablespoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
1 cup pearl couscous
1 15½-ounce can chickpeas, rinsed and drained
1 teaspoon pomegranate molasses, plus more to serve
1 cup lightly packed fresh flat-leaf parsley, roughly chopped
Ingredients
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2
pounds bone-in, skin-on chicken breasts, leg quarters or thighs
-
2
large or 3 medium yellow onions, chopped
-
2
bay leaves
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Kosher salt and ground black pepper
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2
tablespoons extra-virgin olive oil
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4
medium garlic cloves, chopped
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1
tablespoon ground cumin
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½
teaspoon ground cinnamon
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½
teaspoon grated nutmeg
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1
cup pearl couscous
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1
15½-ounce can chickpeas, rinsed and drained
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1
teaspoon pomegranate molasses, plus more to serve
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1
cup lightly packed fresh flat-leaf parsley, roughly chopped
Directions
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01In a large saucepan, combine 5 cups water, the chicken, 1 cup of the chopped onions, the bay and 1½ teaspoons salt. Bring to a simmer over medium-high, then reduce to low, cover and cook at a bare simmer until the thickest part of the chicken reaches 160°F for breasts or 175°F for legs/thighs, 20 to 30 minutes; flip the pieces once about halfway through.
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02Using tongs, transfer the chicken to a large plate and let cool. Strain enough of the cooking liquid through a fine mesh strainer to yield 4 cups; discard the remainder or reserve for another use. Remove the meat from the bones, discarding the skin and bones; chop the meat into bite-size pieces.
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03In the same pan over medium-high, heat the oil until shimmering. Add the remaining onions and cook, stirring, until lightly browned, 7 to 10 minutes. Add the garlic, cumin, cinnamon, nutmeg and ½ teaspoon each salt and pepper, then cook, stirring, until fragrant, about 30 seconds. Add the 4 cups chicken-cooking liquid and bring to a boil. Stir in the couscous, then cover, reduce to medium-low and cook until tender, 5 to 8 minutes.
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04Remove the pan from the heat, then stir in the chopped chicken, chickpeas, pomegranate molasses and half the parsley. Taste and season with salt and pepper. Transfer to a serving bowl, drizzle with additional pomegranate molasses and sprinkle with the remaining parsley.
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Reviews
December 22, 2022
Delicious for a cold evening
we made one small change - we had fregola rather than cous cous. It was delicious but required a bit more cooking. It also reheats beautifully.
This was fantastic and easy. I made this as written using all chicken thighs. Finally another use for that bottle of pomegranate molasses. This recipe is going into the cold weather rotation. I love Milk Street. Thanks for taking me around the world during this hopefully brief moment in history when I fear traveling.
Excellent flavor but too much couscous for us; next time I'll use half a cup to better balance with the chickpeas & will toast couscous with the onions. Also will add a wee bit more water when making the stock as it's very tasty & if I don't use the extra in the maftoul itself, it will surely find a place in something in my kitchen. ;)
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Absolutely delicious, and pretty easy. I used all drumsticks, whole wheat Israeli couscous.