Moroccan Chicken with Couscous

Embark on a flavorful journey with Moroccan Chicken with Couscous, a vibrant dish infused with warm, aromatic spices and hearty ingredients. Tender, golden-seared chicken thighs are simmered in a luscious sauce of tomatoes, dried apricots, and chickpeas, seasoned with a blend of cumin, coriander, cinnamon, and turmeric for an authentic Moroccan flair. Nestled atop fluffy, lemon-kissed couscous, this one-pot wonder is as satisfying as it is easy to prepare. With just 20 minutes of prep and a 40-minute cook time, this recipe delivers a perfect balance of savory and sweet, complemented by fresh cilantro for a bright finish. Ideal for weeknight dinners or a comforting weekend meal, Moroccan Chicken with Couscous is a flavorful, wholesome choice that will delight every palate.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 1 large onion
• 3 pieces garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 0.5 teaspoon turmeric
• 2 cups chicken stock
• 1 14-ounce can diced tomatoes
• 0.5 cup dried apricots
• 1 15-ounce can chickpeas
• 1 cup couscous
• 0.25 cup fresh cilantro
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.

Step 2

Season the chicken thighs with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Sear the chicken in the skillet for 4-5 minutes per side, until golden brown. Remove and set aside.

Step 3

In the same skillet, add 1 tablespoon olive oil, then add the diced onion. Cook for 5 minutes, stirring occasionally, until softened.

Step 4

Add minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, and turmeric. Stir and cook for 1 minute until fragrant.

Step 5

Pour in chicken stock and canned diced tomatoes. Stir to combine.

Step 6

Stir in dried apricots and drained chickpeas. Return the chicken thighs to the skillet, nestling them into the sauce.

Step 7

Bring the mixture to a simmer, cover, and let cook on low heat for 25 minutes, stirring occasionally.

Step 8

While the chicken cooks, prepare the couscous. Bring 1.5 cups of water to a boil in a pot. Remove from heat, stir in 1 cup of couscous, cover, and let stand for 5 minutes.

Step 9

Fluff the couscous with a fork and set aside.

Step 10

After 25 minutes, uncover the skillet and stir in lemon juice and chopped fresh cilantro. Adjust salt and pepper to taste.

Step 11

Serve the Moroccan chicken over the prepared couscous, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	2633.5 grams (2633.5g)

Amount per serving	% Daily Value*
Calories	2984

Total Fat 129.00g	165%
Saturated Fat 26.00g	130%
Polyunsaturated Fat 4.10g
Cholesterol 793mg	264%
Sodium 3942mg	171%
Total Carbohydrate 226.00g	82%
Dietary Fiber 51.80g	185%
Total Sugars 60.40g
Protein 235.00g	470%

Vitamin D 42IU	210%
Calcium 617mg	47%
Iron 29mg	160%
Potassium 4544mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 31.3%

Carbs: 30.1%