Moroccan Chicken with Pistachio Couscous
Embark on a culinary journey with this Moroccan Chicken with Pistachio Couscous, a dish brimming with exotic flavors and vibrant textures. Juicy, golden-seared chicken thighs are infused with a fragrant medley of cumin, cinnamon, turmeric, and smoky paprika, elevated by the optional kick of harissa paste. Paired with a fluffy couscous tossed with crunchy pistachios, sweet dried apricots, and a touch of fresh parsley and lemon juice, this recipe is a balance of savory, sweet, and tangy notes. Simple yet irresistible, this one-pan meal is perfect for weeknight dinners or a show-stopping weekend feast. Ready in under an hour, this Moroccan-inspired dish is both comforting and sophisticated—sure to transport your taste buds to the heart of North Africa!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon harissa paste (optional, for heat)
- 2 cups chicken stock
- 1 cup couscous
- 0.5 cups pistachios, shelled and roughly chopped
- 0.25 cups dried apricots, diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 tablespoon lemon juice
- 4 pieces lemon wedges (for serving)
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt and black pepper on both sides.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat.
Sear the chicken thighs skin-side down for 3-4 minutes until golden brown. Flip and cook for another 3-4 minutes on the other side. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1-2 minutes until fragrant.
Add the cumin, cinnamon, turmeric, paprika, and optional harissa paste. Stir the spices into the garlic and oil for 30 seconds to bloom the flavors.
Pour in 1 cup of chicken stock, scraping up any browned bits from the bottom of the skillet.
Return the chicken thighs to the skillet, skin-side up. Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C).
While the chicken is baking, bring the remaining 1 cup of chicken stock to a boil in a medium saucepan.
Add the couscous, pistachios, and dried apricots to the saucepan. Stir, cover, and remove from heat. Let the couscous steam for 5 minutes.
Fluff the couscous with a fork and stir in the fresh parsley and lemon juice. Add more salt to taste if needed.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
Serve each chicken thigh over a bed of pistachio couscous. Garnish with lemon wedges and additional parsley if desired.
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 3487 mg | 152% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 31.9 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2906 mg | 62% | |
*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.
