Moroccan Tomato Chicken with Couscous
Transport your taste buds to North Africa with this tantalizing Moroccan Tomato Chicken with Couscous recipe. Succulent bone-in chicken thighs are seared to perfection and simmered in a rich, aromatic tomato sauce infused with warming spices like cinnamon, cumin, paprika, and turmeric. A touch of harissa adds optional heat, while sweet dried apricots and hearty chickpeas balance the dish beautifully. Served over fluffy, quick-cooking couscous and topped with fresh cilantro and crispy toasted almonds, this sophisticated yet approachable meal is perfect for weeknight dinners or special occasions. Ready in under an hour, it’s a vibrant feast of flavors and textures that combines savory, sweet, and spicy elements in every bite. Perfect for lovers of Moroccan cuisine, this recipe will have your guests asking for seconds!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless preferred)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 1 cup chicken broth
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 1 teaspoon harissa (optional for heat)
- 1 cup chickpeas (cooked or canned, drained)
- 0.5 cups dried apricots, chopped
- 1 cup couscous (uncooked)
- 1.25 cups water (for couscous)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 tablespoons toasted almonds (optional, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Season the chicken thighs with half the salt and pepper. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and sauté until softened, about 4 minutes.
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the tomato paste, allowing it to cook for 1 minute to deepen the flavor.
Add the diced tomatoes, chicken broth, cinnamon, cumin, paprika, turmeric, and harissa (if using). Stir well to combine.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover and let simmer over low heat for 25-30 minutes, or until the chicken is cooked through and tender.
While the chicken cooks, prepare the couscous. Bring the water to a boil in a medium saucepan with a pinch of salt. Stir in the couscous, turn off the heat, and cover with a tight-fitting lid. Let it sit for 5 minutes before fluffing with a fork.
In the last 5 minutes of chicken cooking, add the chickpeas and chopped dried apricots to the sauce. Stir gently and allow them to warm through.
Taste the sauce and adjust the seasonings with more salt or pepper as needed.
Serve the chicken and sauce over the prepared couscous, garnished with fresh cilantro and toasted almonds for a bit of crunch (if desired).
Nutrition Facts
Calories |
3245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4364 mg | 190% | |
| Total Carbohydrate | 317.3 g | 115% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 80.5 g | ||
| Protein | 218.0 g | 436% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 549 mg | 42% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5025 mg | 107% | |
*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.
