Name: Syrian Style Honey-Currant Braised Chicken Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Syrian
Ingredients: 1 whole chicken (cut into pieces); Salt to taste; 1/4 teaspoon ground black pepper; 1 large onion (chopped); 3 cloves garlic (minced); 1/2 cup olive oil; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1/2 teaspoon ground turmeric; 1 teaspoon ground allspice; 1 teaspoon ground coriander; 1/4 teaspoon ground cloves; 1/2 cup honey; 1/2 cup currants (or raisins); 1 cup water or chicken broth; 1/2 cup chopped fresh parsley (for garnish)

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Introduction

This Syrian style chicken is a flavorful and aromatic dish that combines warm spices with sweet honey and currants. It’s a comforting meal perfect for family dinners and pairs beautifully with rice or couscous.

A bowl filled with three layers is shown: the bottom layer is white rice with a soft, fluffy texture; above the rice, there is a mix of cooked chickpeas, black olives, and small diced orange vegetables evenly spread, adding golden yellow, black, and orange colors; on top sit two pieces of browned chicken, well-cooked with a slightly crispy skin and a rich golden-brown color, garnished with fresh green cilantro leaves. A dollop of white yogurt with a smooth, creamy texture decorated with cilantro leaves rests near the chicken. The bowl is white and placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole chicken (cut into pieces)
1 large onion (chopped)
3 cloves garlic (minced)
1/2 cup olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 teaspoon ground allspice
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
Salt to taste
1/2 cup honey
1/2 cup currants (or raisins)
1/2 cup chopped fresh parsley (for garnish)
1 cup water or chicken broth

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper, then brown them in the pot until golden on all sides. Remove the chicken and set aside.
Step 2: In the same pot, add the chopped onion and minced garlic. Sauté for about 5 minutes until softened.
Step 3: Add the cumin, cinnamon, turmeric, allspice, coriander, cloves, and black pepper. Stir the spices into the onions and garlic and cook for another 2 minutes to release their aromas.
Step 4: Return the browned chicken to the pot. Add honey, currants (or raisins), and water or chicken broth. Stir well to coat the chicken evenly with the sauce.
Step 5: Bring the mixture to a boil, then reduce the heat. Cover the pot and let it simmer gently for 30-40 minutes, until the chicken is tender and cooked through.
Step 6: Transfer the chicken to a serving platter and garnish with freshly chopped parsley. Serve hot with rice, couscous, or quinoa, and a side of Greek or coconut yogurt if desired.

Tips & Variations

Use chicken broth instead of water for a richer sauce flavor.
Try adding toasted almonds or pine nuts on top for extra crunch.
Substitute raisins if currants are not available for a similar sweetness.
For a spicier kick, add a pinch of cayenne pepper with the other spices.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often deepen after a day, making it great for next-day meals.

How to Serve

A bowl with three layers is shown, starting with a bottom layer of fluffy white rice that fills the bowl. On top of the rice is a colorful mix of chickpeas, small orange carrot cubes, corn kernels, and dark raisins, all coated in a rich, thick sauce with a reddish-brown color. The top layer features two pieces of golden-brown, seasoned chicken with visible spices and browned edges. Garnishing the dish are scattered fresh green cilantro leaves and a dollop of white cream or yogurt placed near the chicken. The bowl is white and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of a whole chicken?

Yes, boneless or bone-in chicken thighs work well and tend to stay moist while cooking. Adjust cooking time as needed until the chicken is fully cooked.

Is this dish suitable for freezing?

Yes, you can freeze the cooked chicken and sauce in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.