| Prep Time: 5 mins
| Cook Time: 25 mins
| Total Time: 30 mins
You may need: Dried Garlic Powder
Busy weeknights demand easy recipes. We've found that pan roasted chicken develops wonderful flavor in no time. Try this Lebanese-spiced Baharat Chicken with Tomato and Couscous recipe to liven up a traditional weekday meal and have this on the table in 30 minutes or less!
The flavors of Modern Arabic cuisine are the result of a millennium of perfecting the art of spice blending. Arab traders established many of the world’s most important ancient trading routes to East Asia, Africa, and Europe, bringing home exotic flavors, perfumes, and culinary ingredients for local chefs to experiment and combine flavors. 'Baharat' is the Arabic word for ‘spices’, but is also the name of a traditional spice blend used throughout the Arab world, from North Africa to the Persian Gulf. There are many regional variations of Baharat, but most forms of Baharat start with a base of black pepper, coriander, allspice, cumin with varying amounts of the warming spices cinnamon, cloves, nutmeg. Our Lebanese version of Baharat, also known as Arabic Seven Spice, can be used to season lamb, chicken, beef, fish, and stews. Or, try sprinkling on your favorite meals as a condiment for a delicious and exotic seasoning.
1 tbsp of olive (or vegetable) oil
1 red or green bell pepper, seeded and diced
Clove of garlic, minced
1 tbsp flat-leaf parsley stems, finely chopped
1 (14.5 oz) can of fire roasted diced tomatoes
2 tsp sugar or honey (optional)
1 tbsp white wine vinegar
handful of flat-leaf parsley leaves, picked from stems for garnish)
1 cup Pearl (Israeli-style) couscous
1 tsp of olive oil
3-4 tbsp of crumbled feta cheese
4 bone-in, skin-on chicken thighs (or your favorite cut)
1 tbsp of olive (or vegetable) oil
1.5 tbsp of Piquant Post Lebanese Baharat spice
This recipe for Lebanese baharat chicken with tomato and couscous recipe has multiple steps in ingredients. But, by following our recipe steps you can keep organized and cook the entire meal in under 30 minutes.
We like skin-on chicken thighs for this recipe as the skin turns crispy and keeps the meat juicy. You can easily use your favorite cut of meat instead. If you use boneless cuts, adjust the cooking time down 1 -2 minutes so as not to overcook.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
Heat a pot of water to boil. Meanwhile, prep fresh produce. Heat a medium skillet or pan on Med-High. Add the oil and bell pepper. Sauté for 3 mins. Stir in the garlic and parsley stems and cook for 1 min. Stir in the tomatoes, vinegar, and sugar. Bring to a simmer. Turn down to Low and simmer for 10 mins until liquid reduces.
Once the pot of water boils, add couscous and reduce heat to keep a rolling but controlled boil. Boil for ~8 mins or until couscous is al dente. Drain and return to the pot. Add feta cheese and oil, then stir.
While couscous boils, heat a large skillet or pan on Med-High. Season chicken with salt & pepper and ~1/2 teaspoon of Baharat spice on both sides of chicken. Add to pan skin-side down first. Reduce heat to Med. If bone-in, cook for ~8-9 mins per side or until chicken is cooked through. Adjust cooking time down 1-2 mins for boneless pieces.
Serve feta couscous on a plate then spoon tomato sauce over top. Place chicken on the tomato and garnish with parsley leaves.
Our Lebanese Baharat spice blend goes well with chicken, steak or especially lamb. Try our authentic tasting Lebanese Lamb Baharat recipe for quick, exotically spiced grilled lamb chops.
Vegetarians can sprinkle Lebanese Baharat spice blend on roasted squash, eggplant, or root vegetables like potatoes, carrots, and sweet potatoes. Try this glamorous roasted cauliflower with baharat recipe or this slow cooker lentil soup.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!