Moroccan Chicken and Whole Grain Couscous
Take your taste buds on a journey with this flavorful Moroccan Chicken and Whole Grain Couscous recipe, a perfect blend of bold spices and wholesome ingredients. Tender chicken thighs are infused with a warm medley of cumin, coriander, cinnamon, and turmeric, then simmered in a rich tomato and chicken broth sauce with sweet bursts of dried apricots. Paired with fluffy whole grain couscous, this dish strikes a delightful balance between savory and sweet. Topped with toasted slivered almonds and finished with a sprinkle of fresh cilantro, it’s a feast for both the eyes and the palate. Ready in under an hour and brimming with heart-healthy ingredients, this recipe is ideal for a comforting weeknight dinner or a dinner party showstopper. Make this one-pot Moroccan-inspired delight your new go-to for an unforgettable culinary experience!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 0.5 teaspoon ground ginger
- 1.5 cups chicken broth
- 1 cup canned diced tomatoes
- 0.5 cup dried apricots, chopped
- 0.25 cup slivered almonds, toasted
- 1 cup whole grain couscous
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with half the salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until softened, about 5 minutes.
Stir in the garlic, cumin, coriander, cinnamon, paprika, turmeric, and ginger. Cook for about 1 minute, until the spices are fragrant.
Pour in the chicken broth and canned diced tomatoes. Stir to combine, then return the chicken thighs to the skillet.
Add the chopped dried apricots to the skillet. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is fully cooked and tender.
While the chicken is cooking, prepare the whole grain couscous. Bring 1 cup of chicken broth or water to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Toast the slivered almonds in a small dry skillet over medium heat until golden brown, about 3-4 minutes. Set aside.
To serve, plate the couscous and spoon the Moroccan chicken over the top, including some of the sauce. Sprinkle with toasted almonds and chopped cilantro.
Enjoy your Moroccan Chicken and Whole Grain Couscous!
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 3886 mg | 169% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 59.8 g | ||
| Protein | 129.8 g | 260% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 381 mg | 29% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3181 mg | 68% | |
*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.
