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Moroccan Chicken With Couscous

Moroccan Chicken With Couscous recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Calories: 450
Dietary: 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
  • Chicken legs & thighs, skin removed
  • Olive oil
  • Onion, chopped
  • Carrots, sliced into 1/2" rounds
  • Paprika
  • Ground ginger
  • Turmeric
  • Cinnamon
  • Lemon, cut into 8 wedges
  • Chicken broth
  • Dried currants
  • Quick-cooking couscous
  • Allspice
  • Salt and black pepper
Directions
  1. 1
    Season chicken pieces generously with salt and pepper.
  2. 2
    Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  3. 3
    Brown the chicken pieces on all sides until golden, then remove to a plate.
  4. 4
    Reduce heat to medium-low, add the chopped onion to the skillet, and sauté for 3 minutes until softened.
  5. 5
    Add the sliced carrots and sauté for 2 more minutes.
  6. 6
    Stir in paprika, ginger, turmeric, and cinnamon; cook for 1 minute until fragrant.
  7. 7
    Return the chicken and any accumulated juices to the skillet.
  8. 8
    Add the lemon wedges and 1 cup of chicken broth.
  9. 9
    Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 30 minutes until chicken is cooked through.
  10. 10
    While chicken simmers, combine the remaining 1 cup chicken broth, currants, allspice, and a pinch of salt in a medium saucepan.
  11. 11
    Bring the couscous mixture to a boil, stir in the couscous, and return to a brief boil for 2 minutes.
  12. 12
    Remove couscous pan from heat, cover, and let stand for 5 minutes until liquid is absorbed.
  13. 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.

Read it online: https://www.chefs-mate.com/recipe/moroccan-chicken-with-couscous/