Morrocan Chicken with Couscous

Transport your taste buds to North Africa with this vibrant Moroccan Chicken with Couscous recipe, a perfect blend of savory, sweet, and aromatic flavors. Tender, golden-seared chicken thighs are simmered in a spiced tomato broth infused with cinnamon, cumin, turmeric, and paprika, creating a beautifully fragrant dish. Sweet bursts of chopped dried apricots and a garnish of fresh cilantro and toasted almonds add layers of texture and complexity. Paired with fluffy couscous, prepared effortlessly with boiling water and enhanced by a hint of crunch from almonds, this dish is both hearty and elegant. Ready in under an hour, it’s an ideal meal for weeknights that feels like a culinary escape. Serve with zesty lemon wedges to brighten each bite and impress family or guests with this authentic Moroccan-inspired recipe.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground turmeric
• 1 teaspoon paprika
• 2 cups chicken broth
• 1 cup canned diced tomatoes
• 0.5 cup dried apricots, chopped
• 0.25 cup sliced almonds, toasted
• 0.25 cup fresh cilantro, chopped
• 1 cup couscous
• 1 cup boiling water
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 pieces lemon wedges (for serving)

Directions

Step 1

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

Step 2

Season the chicken thighs with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.

Step 3

Sear the chicken thighs in the skillet for 3 minutes on each side until golden brown. Remove and set aside.

Step 4

In the same pan, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened.

Step 5

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

Step 6

Pour in the chicken broth and canned diced tomatoes, stirring to combine.

Step 7

Return the chicken thighs to the pan, cover, and simmer on low heat for 20 minutes until the chicken is cooked through.

Step 8

Add the chopped dried apricots to the skillet and cook for an additional 5 minutes.

Step 9

Meanwhile, prepare the couscous by placing it in a heatproof bowl. Add a pinch of salt, then pour in the boiling water. Cover tightly and let sit for 5 minutes.

Step 10

Fluff the couscous with a fork, then stir in the toasted almonds and half of the chopped cilantro.

Step 11

To serve, divide the couscous among plates and top with the Moroccan chicken and sauce.

Step 12

Sprinkle the remaining cilantro over the chicken, and serve with lemon wedges on the side.

Nutrition Facts

Serving size	2131.6 grams (2131.6g)

Amount per serving	% Daily Value*
Calories	2444

Total Fat 133.10g	171%
Saturated Fat 27.50g	138%
Polyunsaturated Fat 6.10g
Cholesterol 755mg	252%
Sodium 4646mg	202%
Total Carbohydrate 135.20g	49%
Dietary Fiber 25.40g	91%
Total Sugars 64.00g
Protein 183.70g	367%

Vitamin D 42IU	210%
Calcium 469mg	36%
Iron 17mg	96%
Potassium 4023mg	86%

*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: 48.4%

Protein: 29.7%

Carbs: 21.9%