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Moroccan Chicken with Couscous Recipe
Annie Graves

Moroccan Chicken with Couscous

Savor the bold flavors of Moroccan Chicken with Couscous! Tender, spiced chicken served with fluffy couscous, dried fruits, and aromatic spices—a perfect, easy-to-make meal.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 45 minutes
Servings: 4
Course: Lunch
Cuisine: Moroccan
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Moroccan Chicken
  • 4 boneless skinless chicken thighs (or breasts)
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne pepper optional, for heat
  • Salt and freshly ground black pepper to taste
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1/2 cup chicken broth or water
  • 1/4 cup dried apricots or raisins chopped (optional for a sweet touch)
  • 1 tbsp fresh cilantro chopped (for garnish)
For the Couscous
  • 1 cup couscous
  • 1 cup chicken broth or water
  • 1 tbsp olive oil or butter
  • 1/4 cup toasted almonds or pine nuts optional, for crunch
  • 1/4 cup dried cranberries or raisins optional
  • Fresh parsley chopped (for garnish)
  • Lemon wedges for serving
Substitutions
  • Vegan: Use chickpeas or tofu instead of chicken and vegetable broth for the couscous.
  • Gluten-Free: Substitute couscous with quinoa or cauliflower rice.
  • Low-Carb: Use cauliflower rice in place of couscous.

Method
 

Marinate the Chicken
  1. In a small bowl, mix the cumin, coriander, cinnamon, paprika, turmeric, ginger, cayenne (if using), salt, and pepper.
  2. Rub this spice blend all over the chicken thighs.
  3. Let it marinate for 10-15 minutes for the flavors to develop.
Cook the Chicken
  1. Heat 1 tbsp of olive oil in a large skillet over medium heat.
  2. Add the chicken thighs and cook for 4-5 minutes on each side, until browned and cooked through.
  3. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
  5. Stir in the dried apricots or raisins, if using, and pour in the chicken broth.
  6. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Simmer the Chicken
  1. Return the chicken to the skillet and spoon the sauce over the top.
  2. Let the chicken simmer in the sauce for another 5-7 minutes, allowing the flavors to meld.
  3. Remove from heat.
Prepare the Couscous
  1. In a small saucepan, bring 1 cup of chicken broth (or water) to a boil.
  2. Remove from heat and stir in the couscous and 1 tbsp of olive oil or butter.
  3. Cover and let sit for 5 minutes until the liquid is absorbed.
  4. Fluff the couscous with a fork and stir in the toasted almonds or pine nuts and dried cranberries or raisins, if using.
  5. Season with salt and pepper to taste.
Serve
  1. Serve the Moroccan Chicken over a bed of couscous.
  2. Garnish with fresh parsley, cilantro, and lemon wedges for a burst of freshness.
  3. Enjoy!

Notes

Nutritional Information (Per Serving - 1 portion of chicken with couscous):

  • Calories: 450-500
  • Carbohydrates: 45g
  • Protein: 25g
  • Fat: 18g
  • Saturated Fat: 4g
  • Sodium: 500mg
  • Fiber: 6g
  • Sugar: 8g

Notes/Advice:

  • Additions/Subtractions:
    • Adjust the sweetness by adding or omitting dried fruits like apricots or raisins, depending on your preference.
    • To add more vegetables to the dish, try roasting carrots, zucchini, or bell peppers alongside the chicken.
    • If you prefer a tangier flavor, squeeze extra lemon juice over the chicken before serving.