Introduction
Embrace the vibrant flavors of North Africa with our Moroccan Chicken with Couscous. This dish, perfect for family gatherings or special occasions, combines aromatic spices, tender chicken, and fluffy couscous—a true celebration of culinary creativity. Its unique blend of spices will transport you and your loved ones to the bustling markets of Marrakech, creating a memorable meal that’s bound to become a family favorite.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1 cup chicken broth
- 1 cup couscous
- 1/4 cup raisins
- 1/4 cup slivered almonds, toasted
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped fresh cilantro or parsley
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is golden brown and crispy, about 5 minutes. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic, and cook until the onion becomes translucent, about 5 minutes.
- Add the cumin, coriander, cinnamon, turmeric, paprika, and ginger to the skillet, stirring to combine the spices with the onions and garlic. Cook for 1-2 minutes until fragrant.
- Pour in the chicken broth, stirring to deglaze the pan and incorporate all the spices.
- Return the chicken thighs to the skillet, skin-side up. Transfer the skillet to the preheated oven and bake for 30 minutes, or until the chicken is fully cooked and tender.
- While the chicken is baking, prepare the couscous according to the package instructions, adding the raisins to the boiling water before stirring in the couscous. Fluff the couscous with a fork once cooked.
- To serve, place a generous scoop of couscous on each plate, top with a chicken thigh, and spoon over some of the flavorful juices from the skillet. Garnish with toasted almonds, pomegranate seeds, and fresh cilantro or parsley. Serve with lemon wedges on the side.
Helpful Tips
For beginners, you can substitute chicken breasts for the thighs if you prefer white meat. To make this dish even easier, use pre-mixed Moroccan spice blends available in stores. If pomegranate seeds are unavailable, dried cranberries can be a delightful substitute. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Pairings
This Moroccan Chicken with Couscous pairs beautifully with a side of roasted vegetables or a fresh cucumber and tomato salad. For drinks, consider serving with a warm mint tea or a glass of chilled white wine.
Conclusion
We hope this Moroccan Chicken with Couscous brings warmth and excitement to your dining table. Share your culinary creations with us using #ZynahzRecipes or tag us on Instagram. We invite you to leave your feedback on our website, subscribe to our newsletter for the latest recipes, and follow Zynahz on social media for more inspiration. Enjoy, and happy cooking!
