Moroccan Seasoned Chicken with Pine Nut Couscous
Elevate your dinner table with the vibrant flavors of Moroccan Seasoned Chicken with Pine Nut Couscous—a dish that blends warm, aromatic spices with tender, juicy chicken and a nutty, herbaceous couscous. Each bite bursts with the fragrant notes of cumin, coriander, cinnamon, and turmeric, complemented by the golden richness of seared bone-in, skin-on chicken thighs. Served atop a bed of fluffy couscous studded with toasted pine nuts, sweet raisins, and fresh parsley and cilantro, this recipe delivers layers of texture and taste. A quick drizzle of lemon-infused pan sauce ties everything together in under an hour, making it perfect for a weeknight upgrade or a dazzling centerpiece for special occasions. Rich in Middle Eastern-inspired flavors, this satisfying one-pan meal is a must-try for those seeking global cuisine full of warmth and vibrancy.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 3 cloves garlic cloves, minced
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups chicken broth
- 1.5 cups couscous
- 0.25 cup pine nuts, toasted
- 0.25 cup raisins
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
Instructions
In a small bowl, mix together the ground cumin, ground coriander, ground cinnamon, paprika, turmeric, salt, and black pepper.
Rub the spice mixture evenly over the chicken thighs and set aside to marinate for 15 minutes.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken thighs to the skillet skin-side down and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set it aside.
In the same pan, add the remaining 2 tablespoons of olive oil and sauté the minced garlic until fragrant, about 1 minute.
Deglaze the pan with lemon juice, scraping any browned bits from the bottom, then add the chicken broth and stir to combine.
Return the chicken thighs to the pan and reduce the heat to low. Cover and simmer for 25 minutes, until the chicken is cooked through and tender.
While the chicken cooks, prepare the couscous. Bring 1.5 cups of water or chicken broth to a boil in a medium pot.
Remove the pot from heat and stir in the couscous, raisins, and a pinch of salt. Cover and let it sit for 5 minutes, then fluff with a fork.
Gently fold in the toasted pine nuts, chopped parsley, and chopped cilantro into the couscous.
Arrange the couscous on a serving platter and place the chicken thighs on top. Drizzle some of the cooking liquid from the chicken pan over the dish for added flavor.
Serve hot and enjoy your Moroccan Seasoned Chicken with Pine Nut Couscous!
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.3 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 546 mg | 12% | |
*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.
