Christmas baked couscous wreath with spiced chicken, dates, pistachios, and warm saffron yogurt sauce

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Lightly grease a 9 to 10 inch ring or bundt-style pan with a little of the melted butter.

2. 2

   Place the couscous in a large bowl and pour the hot chicken broth over it with a pinch of salt. Cover for 5 minutes to let it hydrate. Then fluff it with a fork.

3. 3

   In a large skillet over medium heat, warm the olive oil. Add the red onion and cook for 4 minutes until softened. Stir in the garlic and cook 30 seconds more.

4. 4

   Add the chicken, ground cumin, sweet paprika, ground cinnamon, half the salt, and black pepper. Cook for 6 to 8 minutes, stirring, until the chicken is golden and cooked through.

5. 5

   Add the dates, half of the pistachios, the parsley, half of the cilantro, the lemon zest, and the honey. Mix for 1 minute to combine, then remove from the heat.

6. 6

   Add the chicken mixture to the couscous along with the beaten egg, most of the melted butter, and half of the saffron threads. Mix well until evenly combined.

7. 7

   Transfer the mixture to the ring pan, pressing gently with a spoon so it holds together without becoming too dense. Brush the top with the remaining butter.

8. 8

   Bake for 25 to 30 minutes at 190 °C / 375 °F, until the wreath is set and lightly golden around the edges. Let it rest for 10 minutes before unmolding.

9. 9

   While it rests, make the sauce: mix the Greek yogurt with 2 tbsp lemon juice, the remaining saffron, a pinch of salt, and the remaining cilantro. If you want a looser sauce, add 1 to 2 tbsp warm water.

10. 10

    Unmold the wreath onto a serving platter, sprinkle with the remaining pistachios, and serve with the warm saffron yogurt sauce on the side or spooned into the center.