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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

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.

Questions

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

Yes. The gluten in this entry 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 long does Maftoul with Chicken and Chickpeas keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Maftoul with Chicken and Chickpeas?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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