Moroccan Chicken and Couscous
Experience the warm, aromatic flavors of North Africa with this Moroccan Chicken and Couscous recipe, a comforting one-pot meal that’s both vibrant and satisfying. Tender, golden-seared chicken thighs are nestled into a rich, spiced broth infused with cumin, turmeric, and cinnamon, then simmered with a medley of fresh zucchini, sweet carrots, protein-packed chickpeas, and the subtle sweetness of dried apricots. The dish is served atop fluffy, perfectly cooked couscous, soaking up all the flavorful juices, and finished with a fresh sprinkle of cilantro for an herbal pop. With just 20 minutes of prep and simple ingredients, this easy Moroccan-inspired dinner is perfect for weeknights yet elegant enough to impress guests. Pair it with warm flatbread or a side of roasted vegetables for a complete, unforgettable meal!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 2 cups chicken broth
- 1 cup diced tomatoes (canned, with juice)
- 1 cup chickpeas (canned, drained and rinsed)
- 1 medium zucchini, cut into small cubes
- 2 medium carrots, thinly sliced
- 0.5 cup dried apricots, chopped
- 1 cup couscous
- 1 cup water
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them in the skillet for 3-4 minutes per side until golden brown. Remove and set aside.
Add the remaining olive oil to the same skillet. Sauté the diced onion for 3-4 minutes until soft and translucent.
Stir in the minced garlic, cumin, coriander, cinnamon, turmeric, paprika, and cayenne pepper (if using) and cook for 1 minute until fragrant.
Pour in the chicken broth and diced tomatoes, scraping the bottom of the pan to release any browned bits.
Stir in the chickpeas, zucchini, carrots, and dried apricots. Return the chicken thighs to the skillet, submerging them partially in the sauce.
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.
While the chicken is cooking, bring 1 cup of water to a boil in a medium saucepan. Stir in the couscous, cover, remove from heat, and let it sit for 5 minutes. Fluff with a fork before serving.
Taste the chicken and vegetable mixture and adjust salt and pepper as needed.
Serve the chicken and vegetable sauce over the couscous. Garnish with fresh chopped cilantro and enjoy!
Nutrition Facts
Calories |
2437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5282 mg | 230% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 77.3 g | ||
| Protein | 195.4 g | 391% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 536 mg | 41% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 5290 mg | 113% | |
*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.
