Weekly Winner: Simple, Sumptuous Sumac-laden Supper

Couscous ChickenThis was a fascinating dinner I made last night.  On the one hand, it’s a super easy one-pot meal. On the other hand, it was uniquely complex and exotic-tasting with just a few ingredients.

Toasted Pearl Couscous with Chicken and Chickpeas was a perfect cool evening, post-holiday meal — warm and comforting, yet healthy and nourishing.  The foreign feel of this dish comes from a rather large amount of sumac which is both cooked in the broth and added at the end for a final flourish.  Sumac has a slight citrusy taste and also a mild numbing effect on the tongue without adding any heat.  Just tasty goodness in a bowl here.

The recipe comes from Milk Street and because it comes together so quickly and is made up of items I almost always have on hand, I think I’ll be making this a bunch this winter.

Toasted Pearl Couscous with Chicken and Chickpeas

Serves 4

Ingredients:

3 Tbsp olive oil, divided

1 cup pearl couscous

1 medium onion, halved and thinly sliced

kosher salt and ground black pepper

2 Tbsp tomato paste

3 tsp ground sumac, divided

1 cinnamon stick

1 lb boneless, skinless chicken thighs, trimmed and halved

2 medium carrots, peeled and thinly sliced on a diagonal

15-1/2 oz can chickpeas, rinsed and drained

1 tsp grated lemon zet, plus 1-1/2 Tbsp lemon juice

1/2 cup lightly packed fresh mint, chopped.

Procedure:

  1. In a large Dutch oven over medium-high, heat 1 tablespoon of oil until shimmering.  Add couscous and cook, stirring, until golden brown, about 3 minutes.  Transfer to a bowl.
  2. In the same pot over medium-high, heat the remaining 2 tablespoons oil until shimmering.  Add the onion, 2 teaspoons salt and 3/4 teaspoon pepper, then cook, stirring occasionally, until the onions are well-browned, 3 to 5 minutes.  Add the tomato paste, 2 teaspoons of sumac and the cinnamon, then cook, stirring, until fragrant, about 30 seconds. Stir in the chicken, carrots, 3 cups water and the couscous.  Bring to a boil, then cover, reduce to medium-low and cook until the chicken is opaque when cut into and the couscous is tender but not mushy, 15 to 20 minutes.
  3. Stir in the chickpeas and the lemon zest and juice, then remove and discord the cinnamon stick.  Taste and season with salt and pepper.  Stir in half of the mint and transfer to a serving bowl, then sprinkle with the remaining 1 teaspoon sumac and the remaining mint.