Moroccan-Inspired Chicken Couscous
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
4926 kcal
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Course
Main Course
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Cuisine
Moroccan
Moroccan-Inspired Chicken Couscous
Description
This dish begins by mixing a seasoning rub combining olive oil, red wine vinegar, tomato paste, minced garlic, and a mixture of spices—ras el hanout, cinnamon, and ground ginger. The chicken thighs are seasoned and coated with this rub and set aside. Vegetables and onions are similarly tossed with seasoning and combined with chicken in a baking pan. Roasting at a high temperature softens the vegetables and cooks the chicken fully while introducing some char for flavor depth.
The couscous is prepared by boiling water or broth and cooking the grain with olive oil, salt, and cinnamon. Chopped fresh parsley is folded in for color and brightness. The overall meal offers a contrast between tender, spiced chicken and hearty roasted vegetables alongside fluffy, subtly spiced couscous.
The recipe highlights the option to marinate the chicken for several hours or overnight to intensify flavors. Leftovers keep well refrigerated and reheat gently on the stovetop. The dish combines warm North African spices with a straightforward preparation method for a flavorful main course.
Ingredients
For the chicken
- 1/3 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 4 tablespoons tomato paste
- 4 cloves garlic (minced)
- 2 teaspoon ras el hanout
- 1 teaspoon ground cinnamon (divided)
- 3/4 teaspoon ground ginger
- 6 to 8 chicken thighs (boneless, skinless)
- kosher salt
- black pepper
- 3 carrot cut into 1-inch pieces
- 2 celery cut into 1-inch pieces, ribs
- 1 red onion (large, halved and cut into 1/2-inch thick slices)
- raisins optional, handful
For the couscous
- extra virgin olive oil
- 1 cup couscous
- 1 cup water (or chicken broth)
- kosher salt
- 1/2 teaspoon ground cinnamon
- 1 cup parsley chopped, fresh
Instructions
- Heat the oven to 425 degrees F.
- Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
- Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
- Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
- Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
- Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
- While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
- When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.
Notes
- You can prepare the chicken by seasoning and marinating it in the refrigerator for several hours or up to overnight to deepen flavor.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days and reheat on medium heat, adding liquid if needed to maintain moisture.
- For the couscous, boiling water or broth gives options for cooking liquid; see the detailed cooking guide for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 4926 kcal
% Daily Value*
| Calories | 492.6kcal | 25% |
| Carbohydrates | 31.6g | 11% |
| Protein | 23.5g | 47% |
| Saturated Fat | 7.7g | 39% |
| Monounsaturated Fat | 21.2g | 106% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 110.7mg | 37% |
| Sodium | 399.6mg | 17% |
| Potassium | 594mg | 13% |
| Fiber | 4g | 16% |
| Vitamin A | 6208IU | 124% |
| Vitamin C | 19.5mg | 22% |
| Calcium | 69.6mg | 7% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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