Braised Chicken with Saffron Onions, Italian Couscous, and Dates

Name: Braised Chicken with Saffron Onions, Italian Couscous, and Dates
Ingredients: 1 tablespoon plus 1 teaspoon cumin seeds; 2 tablespoons coriander seeds; 6 chicken legs with thighs attached; 3 cloves garlic, smashed; 1 tablespoon thyme leaves; 2 tablespoons sliced flat-leaf parsley; 1 chile de árbol, crumbled; 2 teaspoons bittersweet paprika; 2 tablespoons extra-virgin olive oil; 1 cup sliced onion; 1 cup sliced fennel; 2 bay leaves; 1/4 cup chopped San Marzano canned tomatoes; 2 tablespoons sherry vinegar; 1/2 cup white wine; 1/2 cup sherry; 4 cups chicken stock; 1/4 cup cilantro leaves; Italian couscous (recipe follows); Saffron onions (recipe follows); Date relish (recipe follows); Kosher salt and freshly ground black pepper; 2 1/2 cups Italian couscous, or fregola sarda; 2 tablespoons unsalted butter; 2 tablespoons chopped flat-leaf parsley; Kosher salt and freshly ground black pepper; 1 teaspoon saffron threads; 3 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil; 5 cups sliced onions (about 1 1/4 pounds)

January 24, 2012

While I’m not a fusion person, I do often find myself melding different cultures into a single dish. This chicken dish is a great example, drawing paprika and sherry from Spain, and dates, saffron, and couscous from Morocco. In place of Morrocan couscous in this dish I use fregola sarda, Sardinia’s answer to traditional couscous. Fregola sarda is made from hand-rolled balls of coarsely ground semolina. Although often called “Italian couscous,” its larger size and slightly toasted flavor distinguish it from its North African counterpart. It lends the dish a nutty flavor and chewy texture, and is the perfect accompaniment to soak up all the spiced broth and fragrant saffron onions. The final addition of sliced dates and fresh herbs gives this Mediterranean tagine a sweet finish.

Cooks' Note

The chicken is even better when it’s braised the day before. Remember, it needs to marinate a day ahead.

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.