Morrocan Chicken with Couscous
Transport your taste buds to North Africa with this vibrant Moroccan Chicken with Couscous recipe, a perfect blend of savory, sweet, and aromatic flavors. Tender, golden-seared chicken thighs are simmered in a spiced tomato broth infused with cinnamon, cumin, turmeric, and paprika, creating a beautifully fragrant dish. Sweet bursts of chopped dried apricots and a garnish of fresh cilantro and toasted almonds add layers of texture and complexity. Paired with fluffy couscous, prepared effortlessly with boiling water and enhanced by a hint of crunch from almonds, this dish is both hearty and elegant. Ready in under an hour, it’s an ideal meal for weeknights that feels like a culinary escape. Serve with zesty lemon wedges to brighten each bite and impress family or guests with this authentic Moroccan-inspired recipe.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 cups chicken broth
- 1 cup canned diced tomatoes
- 0.5 cup dried apricots, chopped
- 0.25 cup sliced almonds, toasted
- 0.25 cup fresh cilantro, chopped
- 1 cup couscous
- 1 cup boiling water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces lemon wedges (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Sear the chicken thighs in the skillet for 3 minutes on each side until golden brown. Remove and set aside.
In the same pan, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened.
Add the minced garlic, ground cumin, coriander, cinnamon, turmeric, and paprika to the onions. Stir and cook for 1 minute until fragrant.
Pour in the chicken broth and canned diced tomatoes, stirring to combine.
Return the chicken thighs to the pan, cover, and simmer on low heat for 20 minutes until the chicken is cooked through.
Add the chopped dried apricots to the skillet and cook for an additional 5 minutes.
Meanwhile, prepare the couscous by placing it in a heatproof bowl. Add a pinch of salt, then pour in the boiling water. Cover tightly and let sit for 5 minutes.
Fluff the couscous with a fork, then stir in the toasted almonds and half of the chopped cilantro.
To serve, divide the couscous among plates and top with the Moroccan chicken and sauce.
Sprinkle the remaining cilantro over the chicken, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 20.1 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1202 mg | 26% | |
*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.
