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Persian Chicken with Cucumber Salad

Persian-Style Chicken with Couscous and Cucumber Salad

Kurt
Take a culinary journey to the Middle East! Lots of warm spices, with just a touch of heat. Comforting couscous for an exotic take on pasta. And a cool cucumber salad to balance the meal. This flavor-packed recipe will bring you to another world!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Middle Eastern
Servings 6
Calories 454 kcal

Special Equipment Needed

  • 1 medium saucepan
  • 1 large skillet

Ingredients
 

For the Salad

  • 2 English cucumbers quartered lengthwise and sliced into bite-size pieces
  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon dill weed
  • Salt and black pepper to taste

For the Couscous

  • 1 ½ cups water
  • 1 cup couscous
  • 1 tablespoon olive oil
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper

For the Chicken

  • 1 ½ pounds chicken thighs boneless and skinless, cut into bite-sized pieces
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup Greek yogurt

Suggested Garnishes

  • Limes cut into wedges
  • Toasted pine nuts
  • Chopped pistachios
  • Chopped fresh mint
  • Sumac

Instructions
 

Make the Salad

  • Mix the cucumbers, yogurt, dill, salt, and pepper in a bowl. Chill in the refrigerator until ready to serve.
    2 English cucumbers, 1 cup Greek yogurt, 1 teaspoon dill weed, Salt and black pepper, 1 tablespoon lemon juice

Make the Couscous

  • Bring 1 cup of water to a boil in a medium saucepan. Add the couscous, olive oil, cardamom, cinnamon, salt, cumin, black pepper, and cayenne pepper. Stir well to combine the ingredients.
    1 ½ cups water, 1 cup couscous, 1 tablespoon olive oil, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, ¼ teaspoon salt, ¼ teaspoon ground cumin, ¼ teaspoon black pepper, ⅛ teaspoon cayenne pepper
  • Cover the pan, remove from the heat, and let stand for 5 minutes.

Make the Chicken

  • Mix the chicken, onion, garlic, lime juice, oil, turmeric, ginger, cumin, salt, and pepper in a medium bowl.
    1 ½ pounds chicken thighs, 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons ground turmeric, 1 teaspoon ground ginger, 1 teaspoon ground cumin, 1 teaspoon salt, 1 teaspoon black pepper
  • Heat 1 tablespoon of olive oil over medium-high in a large skillet until hot, but not smoking. Add the chicken mixture and cook, stirring occasionally, for 6 to 8 minutes until the chicken is cooked through. Remove the skillet from the heat.
    1 tablespoon olive oil
  • Stir in the yogurt and adjust the seasoning to taste.
    1 cup Greek yogurt

To Serve

  • Fluff the couscous with a fork, portion onto plates, and spoon the chicken on top.
  • Serve with the cucumber salad, lime wedges, and sumac for garnish.
    Limes, Sumac

Nutrition Estimate

Calories: 454kcalCarbohydrates: 37gProtein: 38gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 75mgSodium: 575mgPotassium: 866mgFiber: 4gSugar: 6gVitamin A: 139IUVitamin C: 16mgCalcium: 133mgIron: 3mg

THIS RECIPE IS FROM

The Spice of Your Life - https://thespiceofyourlife.com

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