Moroccan Chicken with Almond Couscous
Transport your taste buds to the vibrant streets of Morocco with this Moroccan Chicken with Almond Couscous recipe—a perfect blend of bold spices, tender chicken, and nutty couscous. This dish features succulent chicken thighs simmered in a fragrant sauce of cinnamon, cumin, coriander, and sweet paprika, balanced by sweet hints of honey and tangy tomatoes. Paired with fluffy couscous studded with toasted slivered almonds, this recipe brings both texture and flavor to your table in just under an hour. Garnished with fresh cilantro and brightened with a squeeze of lemon, it’s an irresistible one-pan meal that's ideal for weeknight dinners or exotic entertaining. Discover how easy it is to create this comforting, spice-infused Moroccan masterpiece!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 1 teaspoons ground coriander
- 1 teaspoons sweet paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup chicken stock
- 1 cup canned diced tomatoes
- 2 tablespoons honey
- 0.5 cups slivered almonds, toasted
- 1 cup couscous
- 1.25 cups water
- 1 tablespoon butter
- 2 tablespoons fresh cilantro, chopped
- 1 lemon, cut into wedges
Instructions
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
Season the chicken thighs with half of the salt and pepper, then sear them in the skillet for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet and reduce the heat to medium. Sauté the chopped onion for 2-3 minutes until softened.
Stir in the minced garlic, ground cinnamon, cumin, coriander, and paprika. Cook for 1 minute until the spices are fragrant.
Add the diced tomatoes, chicken stock, and honey to the skillet. Stir well to combine.
Return the chicken thighs to the skillet, cover, and let simmer on low heat for 20-25 minutes, or until the chicken is fully cooked and tender.
While the chicken cooks, prepare the almond couscous. In a medium pot, bring 1.25 cups of water, butter, and the remaining salt to a boil.
Remove the pot from heat, stir in the couscous, cover, and let it sit for 5-7 minutes. Fluff the couscous with a fork and stir in the toasted slivered almonds.
Serve the chicken over the almond couscous, spooning the sauce from the skillet on top.
Garnish with chopped fresh cilantro and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 50.4 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 433 mg | 33% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2302 mg | 49% | |
*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.
