North African Chicken and Couscous
Transport your taste buds to the sun-soaked streets of North Africa with this vibrant and aromatic North African Chicken and Couscous recipe. In just an hour, you’ll create a flavorful masterpiece featuring tender, golden-seared chicken thighs simmered in a rich tomato-based sauce spiced with cumin, coriander, cinnamon, and a touch of paprika. Enhance the complexity with optional harissa paste for a spicy kick, and balance it all with hearty chickpeas, sweet carrots, and fresh zucchini. Served over fluffy couscous and garnished with bright parsley, this one-pot wonder is a perfect weeknight meal or dinner-party centerpiece that's both wholesome and satisfying. Ideal for anyone seeking globally inspired recipes, this dish combines bold spices, easy techniques, and vibrant ingredients into a feast you’ll crave again and again.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1 tablespoon harissa paste (optional, for spice)
- 1 14-ounce can canned diced tomatoes
- 2 cups chicken broth
- 2 medium carrot, peeled and chopped
- 1 medium zucchini, chopped
- 1 15-ounce can chickpeas, drained and rinsed
- 1.5 cups couscous
- 2 tablespoons fresh parsley, chopped
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Season the chicken thighs with 1 teaspoon of salt and 0.25 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 3 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, and optional harissa paste. Cook for 1 minute until fragrant.
Add the canned diced tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet, skin-side up. Cover and simmer on low heat for 20 minutes.
Add the chopped carrots, zucchini, and chickpeas. Cover again and cook for an additional 15 minutes, or until the vegetables are tender and the chicken is fully cooked.
Meanwhile, prepare the couscous. In a medium saucepan, bring 1.5 cups of water and a pinch of salt to a boil. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with a fork.
To serve, place a scoop of couscous on each plate and top with chicken, vegetables, and sauce. Garnish with chopped parsley.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7796 mg | 339% | |
| Total Carbohydrate | 229.3 g | 83% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 50.9 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3968 mg | 84% | |
*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.
