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Maftoul with Chicken and Chickpeas

A festive Palestinian one-pot dish of hand-rolled giant couscous (maftoul) cooked in richly spiced chicken broth with tender braised chicken thighs and hearty chickpeas. Warming, filling, and deeply flavorful.

70 minMediumServes 4490 cal/serving

Middle EasternDinnerStovetopHigh ProteinHigh FiberDairy-FreeNut-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 4 thighs bone-in skin-on chicken thighs
  • 1.5 cups maftoul (giant couscous; or pearl couscous)
  • 2 cans chickpeas (15 oz), drained, rinsed
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 2 tbsp olive oil
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 cup fresh flat-leaf parsley, chopped

Instructions

  1. 1

    Season 4 thighs bone-in skin-on chicken thighs on all sides with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp ground allspice, 1 tsp ground cumin, and 1/2 tsp ground turmeric.

  2. 2

    Heat 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken skin-side down and sear until deep golden brown, about 5 to 6 minutes per side. Transfer to a plate.

  3. 3

    Reduce heat to medium. Add 1 large diced yellow onion to the same pot and cook, stirring, until softened, about 5 minutes. Add 4 minced garlic cloves and 1/2 tsp ground cinnamon and cook for 1 more minute.

  4. 4

    Return chicken to the pot. Pour in 4 cups low-sodium chicken broth and add 2 cans drained, rinsed chickpeas (15 oz). Bring to a boil, then reduce to a steady simmer. Cover and cook for 20 minutes.

  5. 5

    Remove the chicken and check it reaches an internal temperature of 165 degrees F (74 degrees C). Set chicken aside and keep the broth simmering. Add 1.5 cups maftoul (giant couscous; or pearl couscous) to the broth, stir, cover, and cook until the maftoul is tender and has absorbed most of the broth, about 12 to 15 minutes.

  6. 6

    Return the chicken on top of the maftoul, cover, and heat through for 2 to 3 minutes. Taste and adjust seasoning.

  7. 7

    Serve in wide bowls garnished with 1/4 cup chopped fresh flat-leaf parsley.

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Questions

What internal temperature should Maftoul with Chicken and Chickpeas reach?

For Maftoul with Chicken and Chickpeas, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the searing in Maftoul with Chicken and Chickpeas?

Step 2 reads: "Add chicken skin-side down and sear until deep golden brown, about 5 to 6 minutes per side." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for allspice in Maftoul with Chicken and Chickpeas?

The entry for Maftoul with Chicken and Chickpeas calls for 1 tsp ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I use chicken breasts instead of chicken thighs in Maftoul with Chicken and Chickpeas?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Maftoul with Chicken and Chickpeas uses 4 thighs bone-in skin-on chicken thighs.

Can I make Maftoul with Chicken and Chickpeas gluten-free?

Yes. The gluten in Maftoul with Chicken and Chickpeas is 1.5 cups maftoul (giant couscous; or pearl couscous). Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How much protein is in Maftoul with Chicken and Chickpeas?

One serving (the recipe makes 4) has 32 g of protein in about 490 calories, alongside 52 g carbohydrate and 12 g fat, plus 5 g fiber and 780 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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