Textual Chef

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 ProteinDairy-FreeNut-Free

Ingredients

  • 4 thighs bone-in skin-on chicken thighs
  • 1.5 cups maftoul (giant couscous; or pearl couscous)
  • 2 cans canned chickpeas, drained, rinsed
  • 1 large yellow onion, diced
  • 4 cloves 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 cloves 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 canned chickpeas. 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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