Moroccan Chicken With Couscous

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Difficulty: Advanced
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A fragrant one-pot meal featuring tender spiced chicken and fluffy couscous with sweet currants.
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This Moroccan-inspired chicken dish is a comforting, aromatic feast that brings warm spices and tender meat to your table. The chicken legs and thighs are browned to perfection, then simmered with onions, carrots, and a blend of paprika, ginger, turmeric, and cinnamon. The result is juicy, flavorful meat with a rich, savory sauce. Served over fluffy quick-cooking couscous studded with sweet dried currants and allspice, this meal offers a beautiful balance of sweet and savory notes. It is an ideal weeknight dinner that feels special enough for guests, requiring minimal prep but delivering maximum flavor.

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Moroccan Chicken With Couscous

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Calories: 450
Dietary:
V Vegan

Description

This Moroccan-inspired chicken dish is a comforting, aromatic feast that brings warm spices and tender meat to your table. The chicken legs and thighs are browned to perfection, then simmered with onions, carrots, and a blend of paprika, ginger, turmeric, and cinnamon. The result is juicy, flavorful meat with a rich, savory sauce. Served over fluffy quick-cooking couscous studded with sweet dried currants and allspice, this meal offers a beautiful balance of sweet and savory notes. It is an ideal weeknight dinner that feels special enough for guests, requiring minimal prep but delivering maximum flavor.

Ingredients

Directions

  1. Season chicken pieces generously with salt and pepper.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Brown the chicken pieces on all sides until golden, then remove to a plate.
  4. Reduce heat to medium-low, add the chopped onion to the skillet, and sauté for 3 minutes until softened.
  5. Add the sliced carrots and sauté for 2 more minutes.
  6. Stir in paprika, ginger, turmeric, and cinnamon; cook for 1 minute until fragrant.
  7. Return the chicken and any accumulated juices to the skillet.
  8. Add the lemon wedges and 1 cup of chicken broth.
  9. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 30 minutes until chicken is cooked through.
  10. While chicken simmers, combine the remaining 1 cup chicken broth, currants, allspice, and a pinch of salt in a medium saucepan.
  11. Bring the couscous mixture to a boil, stir in the couscous, and return to a brief boil for 2 minutes.
  12. Remove couscous pan from heat, cover, and let stand for 5 minutes until liquid is absorbed.
  13. Fluff couscous with a fork and serve the chicken and carrots over the couscous, garnished with the lemon wedges from the skillet.

Nutrition Facts

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 18.0g28%
Saturated Fat 4.0g20%
Cholesterol 110.0mg37%
Sodium 650.0mg28%
Total Carbohydrate 45.0g15%
Dietary Fiber 3.0g12%
Sugars 10.0g
Protein 30.0g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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