Description

This chicken dish is prepared with Lebanese spices and couscous in just one pot. The chicken turns out moist and tender and is served with pearl onions and cremini mushrooms in a butter and white wine sauce.

Ingredients

• Shawarma Spice: (Makes 1/2 c.)
• 1 T. sea salt
• 1 T. ground white pepper
• 1 T. ground cumin
• 1 T. ground coriander
• 1½ t. ground cardamom
• 1½ t. ground ginger
• 1½ t. garlic powder
• Chicken:
• 3 bone-in, skinless chicken breasts
• 3 bone-in, skinless chicken thighs
• 2½ t. shawarma spice, divided
• 12 T. (1½ sticks) unsalted butter, divided
• 3 T. extra-virgin olive oil
• 1 lb. pearl onions, peeled
• 1½ t. sea salt, divided
• 1 lb. cremini mushrooms, quartered
• 1½ c. white wine
• 1/2 t. ground white pepper
• 1 c. chicken stock/broth
• 1/4 c. fresh thyme leaves
• 2 T. fresh rosemary leaves, minced
• 2 T. fresh sage leaves, minced
• 2 T. shallots, minced
• 2 T. unbleached, all-purpose flour or cornstarch
• Couscous:
• 2 c. Lebanese couscous or Israeli couscous or regular couscous, if Lebanese couscous can't be found*
• 1 t. sea salt, divided
• 4 T. unsalted butter
• 1 t. shawarma spice
• 1 c. chicken stock/broth

Steps

1. Shawarma Spice:
2. In a small bowl, combine the salt, pepper, cumin, coriander, cardamom, ginger and garlic powder; stir well; set aside.
3. Chicken: