Moroccan Couscous with Chicken N Chickpeas
Dive into the warm and fragrant flavors of North Africa with this Moroccan Couscous with Chicken and Chickpeas recipe. Tender, golden-seared chicken thighs simmer in a spiced medley of cinnamon, turmeric, cumin, and coriander, combined with hearty chickpeas, sweet raisins, and juicy tomatoes. Served atop fluffy couscous, this dish is garnished with fresh parsley and crunchy toasted almonds for a satisfying balance of textures. Ready in just one hour, this recipe is perfect for a comforting family dinner or an impressive gathering centerpiece. Packed with aromatic spices and wholesome ingredients, it brings authentic Moroccan cuisine straight to your kitchen.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 6 pieces chicken thighs, boneless and skinless
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 cups chicken broth
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes, canned
- 0.5 cup raisins
- 1.5 cups couscous
- 2 cups boiling water
- 0.25 cup fresh parsley, chopped
- 0.25 cup slivered almonds, toasted
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Sear the chicken for 4-5 minutes on each side until golden brown. Remove and set aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the onion until soft, about 3-4 minutes. Add garlic, cinnamon, turmeric, cumin, and coriander, and cook for an additional 1 minute until fragrant.
Return the chicken to the pot. Add the chicken broth, chickpeas, diced tomatoes (with juice), and raisins. Stir to combine and bring to a simmer.
Cover the pot and reduce the heat to low. Let simmer for 30 minutes, stirring occasionally, until the chicken is tender and fully cooked.
While the chicken is cooking, prepare the couscous. Place the couscous in a large bowl and drizzle with a little olive oil. Add a pinch of salt, then pour 2 cups of boiling water over the couscous. Cover tightly with plastic wrap and let sit for 10 minutes.
Fluff the couscous with a fork and transfer to a serving plate.
Once the chicken and chickpea mixture is ready, taste and adjust seasoning with salt and pepper as needed.
Serve the chicken and chickpeas over the couscous. Garnish with fresh parsley and toasted slivered almonds.
Enjoy your Moroccan Couscous with Chicken and Chickpeas!
Nutrition Facts
Calories |
3017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 6281 mg | 273% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 82.3 g | ||
| Protein | 214.6 g | 429% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 5172 mg | 110% | |
*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.
