Directions
- 1Heat a 12.5-inch skillet over medium heat and add olive oil.
- 2Add the salt, black pepper, turmeric, paprika, and garlic powder, then stir for about 30 seconds to warm up the spices.
- 3Add the sliced onion and sauté, stirring, until softened and lightly golden, about 2-3 minutes.
- 4Place the chicken thighs in the pan, skin-side down, and cook until nicely browned, about 10 minutes.
- 5Flip and cook the other side until browned and cooked through, about 10 minutes more (about 20 minutes total).
- 6Spread the P’titim around the chicken.
- 7Pour in the boiling water to cover everything.
- 8Sprinkle flaky Maldon salt on top.
- 9Cover with a lid, reduce the heat to low, and cook until the P’titim are tender and the chicken is cooked through, about 25-30 minutes.
- 10Garnish with dried parsley and a little more flaky salt if you like.
Ingredients
- 8 pieces chicken thighs, bone-in, skin-on
- 1 large sweet onion, sliced
- 0.25 cup extra virgin olive oil
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 454 g Israeli couscous / P’titim
- 0.5 teaspoon flaky Maldon salt
- 2.5 cups boiling water
- dried parsley
Equipment
12.5-inch skilletlid
Tips
- Always start with olive oil, salt, black pepper, turmeric, paprika, and garlic powder.
- The secret for this dish is to fry the chicken from both sides until fully cooked.
- Garnish with dried parsley and a little more flaky salt if you like.
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