Moroccan Chicken Couscous
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
8
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Calories
337 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Moroccan
Moroccan Chicken Couscous
Description
This recipe uses a homemade Moroccan spice blend featuring cumin, cinnamon, ginger, paprika, coriander, cardamom, and other warm spices, which imparts a fragrant and slightly sweet-savory taste to the chicken breasts. The chicken is first browned in olive oil, developing a crisped exterior while remaining tender inside. Onion and garlic sautéed afterward form a flavor base, followed by the addition of golden raisins for sweetness, chickpeas for texture and protein, and fire-roasted tomatoes contributing a smoky tanginess.
Pearl couscous and roughly chopped kale are stirred in before returning the chicken breasts to the pot to simmer. This allows the couscous to cook through and absorb the combined liquids and spices, while the kale softens but retains some texture. The dish balances savory, sweet, and smoky notes with a satisfying mix of tender chicken, chewy couscous, and hearty vegetables, marking a complete one-pot meal.
The recipe advises using an oven-safe pot or Dutch oven for seamless transition from stovetop to oven to finish cooking. Leftovers can be refrigerated for several days or frozen for months, offering easy make-ahead meal options. Alternative protein cuts like thighs or drumsticks can be used, and store-bought Moroccan spices substitute the homemade blend.
Ingredients
- 3 tablespoons Moroccan spice blend recipe below
- 4 chicken breast about 1½ lbs, boneless and skinless
- 2 tablespoons olive oil
- 1 large onion chopped
- 5 cloves garlic minced
- ½ cup golden raisins
- 14 ounce chickpeas (1 can) drained and washed
- 14 ounce fire roasted tomatoes (1 can)
- 3 cups chicken broth low sodium
- 1 cup pearl couscous dry
- 4 cups kale rinsed and roughly chopped
Moroccan Spice Blend
- 1 teaspoon cumin ground
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon allspice
- 1 teaspoon Coriander
- ½ teaspoon Turmeric
- ¼ teaspoon cayenne pepper
- 1 teaspoon cardamom
Instructions
- Preheat oven to 375℉.
- Combine all the Moroccan spice blend ingredients together. The recipe should yields about 8 to 9 tsp or about 3 tbsp.
- Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.
- In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side. The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.
- Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.
- Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.
- Cover the pot with a lid and place in the oven. If your pot doesn't have a lid, cover with aluminum foil. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.
Notes
- Fire-roasted tomatoes can be substituted with homemade version by roasting fresh tomatoes with garlic, thyme, balsamic vinegar, olive oil, salt, and pepper at 340°F (160°C) for 1 hour.
- Store-bought Moroccan spice blends may be used as an alternative to the homemade blend.
- Using bone-in, skin-on chicken pieces adds more flavor, but boneless skinless can be used as well.
- Cook in an oven-safe pot or Dutch oven; a tagine can also be used.
- This dish keeps 3-4 days in the fridge and freezes well for up to 4 months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 337kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 23g | 46% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 486mg | 20% |
| Potassium | 709mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 3731IU | 75% |
| Vitamin C | 36mg | 40% |
| Calcium | 157mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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