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

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