Moroccan Chicken with Couscous
Embark on a flavorful journey with Moroccan Chicken with Couscous, a vibrant dish infused with warm, aromatic spices and hearty ingredients. Tender, golden-seared chicken thighs are simmered in a luscious sauce of tomatoes, dried apricots, and chickpeas, seasoned with a blend of cumin, coriander, cinnamon, and turmeric for an authentic Moroccan flair. Nestled atop fluffy, lemon-kissed couscous, this one-pot wonder is as satisfying as it is easy to prepare. With just 20 minutes of prep and a 40-minute cook time, this recipe delivers a perfect balance of savory and sweet, complemented by fresh cilantro for a bright finish. Ideal for weeknight dinners or a comforting weekend meal, Moroccan Chicken with Couscous is a flavorful, wholesome choice that will delight every palate.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 large onion
- 3 pieces garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 2 cups chicken stock
- 1 14-ounce can diced tomatoes
- 0.5 cup dried apricots
- 1 15-ounce can chickpeas
- 1 cup couscous
- 0.25 cup fresh cilantro
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Season the chicken thighs with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Sear the chicken in the skillet for 4-5 minutes per side, until golden brown. Remove and set aside.
In the same skillet, add 1 tablespoon olive oil, then add the diced onion. Cook for 5 minutes, stirring occasionally, until softened.
Add minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, and turmeric. Stir and cook for 1 minute until fragrant.
Pour in chicken stock and canned diced tomatoes. Stir to combine.
Stir in dried apricots and drained chickpeas. Return the chicken thighs to the skillet, nestling them into the sauce.
Bring the mixture to a simmer, cover, and let cook on low heat for 25 minutes, stirring occasionally.
While the chicken cooks, prepare the couscous. Bring 1.5 cups of water to a boil in a pot. Remove from heat, stir in 1 cup of couscous, cover, and let stand for 5 minutes.
Fluff the couscous with a fork and set aside.
After 25 minutes, uncover the skillet and stir in lemon juice and chopped fresh cilantro. Adjust salt and pepper to taste.
Serve the Moroccan chicken over the prepared couscous, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 3942 mg | 171% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 60.4 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 617 mg | 47% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 4544 mg | 97% | |
*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.
