Chicken and Couscous a La Morocco
Embark on a culinary journey with this exquisite Chicken and Couscous à la Morocco, a vibrant dish infused with the bold flavors and aromatic spices of North Africa. Juicy, spice-rubbed chicken thighs are seared to perfection and simmered alongside tender carrots, zucchini, and chickpeas in a fragrant broth enriched with cinnamon, cumin, and coriander. Served over fluffy couscous dotted with sweet dried apricots and zesty lemon, this dish is crowned with fresh cilantro and toasted almonds for a delightful crunch. Perfect for a comforting family dinner or an impressive gathering, this Moroccan-inspired recipe brings together bold spices, wholesome ingredients, and layers of texture for a truly unforgettable meal. Ready in just an hour, it’s a satisfying fusion of warmth, spice, and sweetness that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cinnamon
- 1.5 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 3 tablespoons Olive oil
- 1 piece Onion (large, diced)
- 3 cloves Garlic (minced)
- 2 pieces Tomatoes (diced)
- 2 cups Chicken broth
- 2 pieces Carrots (sliced into rounds)
- 1 piece Zucchini (cut into chunks)
- 1 cup Chickpeas (cooked or canned, drained)
- 1.5 cups Couscous (uncooked)
- 0.5 cup Dried apricots (chopped)
- 0.25 cup Fresh cilantro (chopped)
- 1 piece Lemon (juice and zest)
- 0.25 cup Almonds (toasted, slivered)
Instructions
Season the chicken thighs with salt, pepper, cinnamon, cumin, coriander, and paprika. Rub the spices evenly on all sides.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side, until golden brown. Remove and set aside.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Cook the diced onion until soft and translucent, about 5 minutes.
Stir in the garlic and cook for 1-2 minutes until fragrant. Add the diced tomatoes and cook for another 2-3 minutes.
Pour in the chicken broth and bring it to a simmer. Add the carrots, zucchini, and chickpeas, then return the chicken thighs to the skillet.
Cover the skillet and let everything simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
While the chicken is cooking, prepare the couscous. Bring 2 cups of water to a boil in a medium saucepan. Stir in the couscous, dried apricots, a pinch of salt, and the lemon zest. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork before serving.
To serve, place a scoop of couscous on a plate and top with the chicken, vegetables, and sauce. Garnish with fresh cilantro, a squeeze of lemon juice, and toasted almonds.
Nutrition Facts
Calories |
3785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 4408 mg | 192% | |
| Total Carbohydrate | 411.8 g | 150% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 89.1 g | ||
| Protein | 240.7 g | 481% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 631 mg | 49% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 6183 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
