Orange Saffron Braised Chicken with Herbed Pistachio Couscous
Get ready to wow your taste buds with this Orange Saffron Braised Chicken! Juicy, tender chicken infused with citrusy warmth meets fluffy, herbed pistachio couscous for a dinner that’s both elegant and comforting. It’s like a flavor-packed hug on your plate—let's get cooking!
4.6 out of 5 (5 ratings)
Prep Time
20 minutes
Cook Time
1 hour
Servings
4 servings
Cuisine
Middle Eastern
Ingredients
- •4 bone-in, skin-on chicken thighs
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •2 tablespoons olive oil
- •1 medium onion, thinly sliced
- •3 garlic cloves, minced
- •1/2 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon ground turmeric
- •1/4 teaspoon ground cinnamon
- •1 pinch saffron threads
- •1 cup freshly squeezed orange juice
- •1/2 cup chicken stock
- •1 tablespoon honey
- •2 cups couscous
- •1/4 cup shelled pistachios, roughly chopped
- •2 tablespoons fresh parsley, chopped
- •2 tablespoons fresh mint, chopped
- •1 tablespoon butter
- •1 teaspoon salt (for couscous)
- •1/4 teaspoon black pepper (for couscous)
Instructions
- 1
Season chicken thighs with salt and pepper on both sides.
- 2
Heat olive oil in a large skillet or braising pan over medium-high heat.
- 3
Sear the chicken thighs, skin-side down, until golden brown, about 5 minutes. Flip and cook the other side for an additional 3 minutes. Remove chicken from the pan and set aside.
- 4
In the same pan, add the sliced onion and sauté until softened, about 5 minutes.
- 5
Stir in minced garlic, cumin, smoked paprika, turmeric, cinnamon, and saffron threads, cooking for 1 minute until fragrant.
- 6
Pour in the orange juice and chicken stock, then stir in honey. Bring to a gentle boil.
- 7
Return the chicken thighs to the pan, skin-side up. Reduce heat to low, cover, and let simmer for 40-45 minutes until the chicken is tender and the sauce has thickened slightly.
- 8
Meanwhile, prepare the couscous. Place couscous in a heatproof bowl and season with salt and pepper.
- 9
Boil 1 1/4 cups of water, then pour it over the couscous. Add butter, cover, and let sit for 5 minutes.
- 10
Fluff the couscous with a fork, and gently stir in chopped pistachios, parsley, and mint.
- 11
Serve the saffron-infused orange chicken over the herbed pistachio couscous, spooning the sauce from the pan over the top.
Nutrition Information
Calories
520 calories
Protein
31g
Carbs
38g
Fat
28g
Frequently Asked Questions
Q: Can I use boneless chicken thighs or chicken breasts instead of bone-in thighs?
A: Yes, you can substitute boneless chicken thighs or chicken breasts, but the cooking time will be shorter. Boneless thighs will take approximately 25-30 minutes, while chicken breasts may take 20-25 minutes. Keep an eye on doneness to ensure they don’t dry out.
Q: What can I use instead of saffron if I can't find it or it's too expensive?
A: If saffron is unavailable, you can use a pinch of ground turmeric as a substitute for its vibrant color, but note that the flavor will be slightly different. Another option is to omit it entirely, though saffron adds a unique floral note to the dish.
Q: Can I make this recipe ahead of time?
A: Yes, the chicken can be prepared up to 2 days in advance. Allow it to cool completely, then store in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of chicken stock or water if the sauce has thickened too much. The couscous is best prepared fresh but can also be made ahead and stored separately.
Q: What's the best way to store leftovers, and how long will they keep?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and sauce on the stovetop over low heat, and reheat the couscous in the microwave or on the stovetop with a splash of water to restore its moisture.
Q: Can I use another type of grain instead of couscous?
A: Yes, you can substitute the couscous with quinoa, bulgur, or even cooked rice. Adjust the seasoning and cooking method accordingly. For example, cook quinoa in chicken stock for added flavor before mixing in the pistachios and herbs.
Q: What can I serve alongside this dish to make it a complete meal?
A: A lightly dressed green salad or roasted vegetables, such as carrots or zucchini, would complement the dish beautifully. You can also serve warm flatbread or pita on the side to soak up the sauce.
Q: Why is my chicken skin not crispy after simmering?
A: This happens because the chicken skin absorbs moisture during the braising process. To maintain crispy skin, you can sear the chicken skin-side down in a separate pan just before serving. Alternatively, you can broil the chicken skin-side up in the oven for a few minutes after braising.
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