One Pan Moroccan Chicken and Couscous
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Moroccan
One Pan Moroccan Chicken and Couscous
Description
Chicken breast pieces are seasoned with cumin, coriander, cinnamon, salt, and pepper, then cooked in olive oil until browned and tender. After removing the chicken to keep warm, the pan is used to sauté chopped red bell pepper, onions, carrots, and garlic with spices including turmeric and additional cumin and coriander. Chicken broth and chopped dried apricots are added to create a flavorful broth.
The couscous is stirred into the boiling mixture and allowed to steam off-heat, becoming tender and fluffy as it absorbs the seasoned broth enriched with apricot sweetness. The cooked chicken and its juices are then stirred back in along with lemon juice, sliced almonds, fresh cilantro, and mint, contributing nutty, herbal, and bright notes.
This all-in-one skillet preparation combines savory, sweet, and aromatic elements for a balanced, hearty main course. It can be served warm as a wholesome meal with contrasting textures from tender chicken, crisp vegetables, soft couscous, and crunchy almonds, accented by fresh herbs.
Ingredients
- 1 lb chicken breast diced into 3/4-inch pieces, boneless, skinless
- 3 Tbsp olive oil divided
- 1 tsp ground cumin divided
- 1/2 tsp ground coriander divided
- 1/2 tsp ground cinnamon divided
- salt freshly ground
- black pepper freshly ground
- 1 large red bell pepper cored and chopped (1 1/2 cups
- 3/4 cup onion red, chopped
- 1 1/2 cups carrot matchstick cut
- 1 Tbsp garlic 3 cloves, minced
- 1/4 tsp Turmeric
- 1 1/2 cups chicken broth low-sodium
- 1/3 cup dried apricots chopped; or golden raisins
- 1 cup Moroccan couscous dry
- 2 Tbsp lemon juice fresh
- 1/2 cup sliced almonds Fisher brand
- 2 Tbsp cilantro chopped, fresh
- 2 Tbsp mint chopped, fresh
Instructions
- Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat.
- Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes.
- Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet.
- Add in bell pepper and onion and saute 5 minutes.
- Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute.
- Add in chicken broth and apricots, season with salt and pepper to taste and bring to a boil (it shouldn't just simmer on the edges it should boil lightly in the center as well).
- Stir in couscous then remove from heat and let rest 5 - 6 minutes until tender.
- Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro and mint (you can also add in little more broth if desired). Serve warm.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
4.8
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