Braised Chicken with Caramelized Sumac Onions and Israeli Couscous
A Middle Eastern-inspired one-pot dinner featuring tender chicken pieces nestled in deeply caramelized onions seasoned with warm sumac, cinnamon, and allspice. Preserved lemon adds bright acidity while Israeli couscous absorbs all the rich flavors as it cooks alongside the chicken. Perfect for weeknight dinners or entertaining, this comforting braise delivers complex flavors with minimal cleanup. The combination of bone-in and boneless chicken pieces ensures varied textures, while the aromatic spice blend creates a warmly spiced, not hot, finish that appeals to all palates.
Ingredients
- 2 ½ pounds chicken, combination of skin-on, bone-in breasts and boneless, skinless thighs
- 2 ½ 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 sumaclemon juice plus paprika1 teaspoon lemon juice plus 2 teaspoons paprikapantry
tangy and colorful
- 1 ¼ teaspoons cinnamon
- 1 ¼ teaspoons allspice
- 2 tablespoons preserved lemon, choppedlemon zest plus salt2 teaspoons zest plus pinch saltpantry
fresh citrus flavor
- 1 cup pearled (Israeli) couscous
- 1 ½ cups chicken broth, plus more as needed
Instructions
- 1
Sprinkle chicken with salt and brown well in hot grapeseed oil in Dutch oven over medium-high heat, then remove and set aside
- 2
Reduce heat to medium, add olive oil, onions, garlic, and salt to same pot and caramelize onions, stirring occasionally and adding broth if pan gets dry
- 3
Preheat oven to 400 degrees F while onions cook
- 4
Combine sumac, remaining salt, cinnamon, and allspice, then stir three-quarters of spice mixture into caramelized onions
- 5
Add preserved lemon to onions and stir to combine
- 6
Sprinkle remaining spice mixture over chicken and nestle pieces into onions
- 7
Make well in center of chicken-onion mixture and pour in uncooked couscous
- 8
Add chicken broth, cover tightly, and cook in oven for 20 minutes
- 9
Uncover and cook additional 5 minutes
- 10
Taste and adjust seasoning with salt if needed before serving warm
Tips
Brown chicken pieces thoroughly for deeper flavor - don't rush this step as it builds the foundation for the entire dish.
Caramelize onions slowly and use chicken broth to deglaze if the pan becomes too dry during cooking.
Create a well in the center for the couscous so it cooks evenly surrounded by the braising liquid.
Good to Know
Refrigerate leftovers up to 3 days in covered container.
Can assemble through adding spices to chicken, then refrigerate up to 1 day before final cooking.
Serve immediately while hot for best texture of couscous.
Common Mistakes
Don't skip browning chicken to avoid bland flavor.
Don't rush caramelizing onions to avoid bitter taste.
Don't add all broth at once to avoid soggy couscous.
Substitutions
Vegan Options
General Alternatives
similar cooking time and absorption
fresh citrus flavor
tangy and colorful
FAQ
Can I use regular couscous instead of Israeli couscous?
Regular couscous will become mushy with this cooking method. Israeli couscous holds its shape better during braising and absorbs flavors without breaking down.
What if I can't find preserved lemons?
Substitute with finely grated lemon zest plus a pinch of salt. Use about 2 teaspoons of zest to replace 2 tablespoons of chopped preserved lemon.
How long will leftovers keep in the refrigerator?
Store covered leftovers in refrigerator for up to 3 days. Reheat gently with a splash of broth to restore moisture to the couscous.