Description
This Juicy Syrian Style Chicken recipe combines aromatic spices, tender chicken pieces, and a touch of sweetness for a delightful Middle Eastern comfort food. It features a harmonious blend of cumin, cinnamon, turmeric, allspice, and cloves, simmered with honey and currants to create a rich, flavorful dish perfect for any occasion.
Ingredients
Scale
Chicken & Marinade
- 1 whole Chicken, cut into pieces (for even cooking)
- 2 tablespoons Olive Oil (or grapeseed oil)
Spices & Aromatics
- 1 large Onion (or shallots for milder taste)
- 3 cloves Garlic, minced (fresh preferred)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Allspice
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Black Pepper, freshly ground
Additional Ingredients
- 2 tablespoons Honey (or maple syrup for vegan alternative)
- 1/2 cup Currants (or dried cranberries)
- 1/4 cup Fresh Parsley, chopped (or mint)
- 2 cups Water or Chicken Broth (preferably low-sodium)
Instructions
- Prepare the Chicken: Begin by cutting the whole chicken into pieces to ensure even cooking. Pat the pieces dry with paper towels to help the seasoning stick better.
- Sauté Aromatics: Heat the olive oil in a large skillet or heavy-bottomed pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Spices: Sprinkle in the ground cumin, cinnamon, turmeric, allspice, coriander, cloves, and black pepper. Stir continuously for 1-2 minutes to toast the spices and release their aromas without burning them.
- Brown the Chicken: Add the chicken pieces to the pot, placing them skin side down first. Cook for about 5-7 minutes on each side until golden brown, turning carefully to coat all sides in the spices and aromatics.
- Add Honey and Currants: Drizzle the honey over the chicken, stirring gently to combine. Then add the currants to the pot, distributing them evenly around the chicken pieces.
- Simmer: Pour in the water or chicken broth, ensuring the chicken is partially submerged but not fully covered. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes or until the chicken is tender and cooked through.
- Finish with Fresh Herbs: Remove the lid and cook uncovered for an additional 5 minutes to reduce the sauce slightly if needed. Sprinkle the chopped fresh parsley over the dish before serving for a burst of color and fresh flavor.
Notes
- For a vegan alternative, substitute honey with maple syrup and use vegetable broth instead of chicken broth.
- Adjust the amount of cloves as they have a strong flavor that can overpower the dish.
- Using chicken broth instead of water adds more depth to the sauce.
- Serving this chicken with a side of couscous or rice enhances the traditional Middle Eastern dining experience.
