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RECIPE
29 INGREDIENTS12 STEPS2hr 15min

Moroccan Chicken with Couscous

4.0
1 Ratings
This Moroccan Chicken with Couscous is an incredible break from the every day chicken that will transport you to exotic Morocco. It is easy to put together since everything goes into the pot and you just let it go low and slow.
Moroccan Chicken with Couscous Recipe | SideChef
This Moroccan Chicken with Couscous is an incredible break from the every day chicken that will transport you to exotic Morocco. It is easy to put together since everything goes into the pot and you just let it go low and slow.
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
2hr 15min
Total Time
$2.82
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1 dash
1
Onion , peeled, thinly sliced
1 dash
White Wine
for deglazing
1 tsp
Ras el Hanout
1 tsp
Ground Coriander
1/2 tsp
Ground Cumin
1/8 tsp
Cayenne Pepper
1 pinch
6 cups
Chicken Stock
1 Tbsp
2
Cinnamon Sticks
1 2/3 cups
3/4 cup
Dried Apricots , roughly chopped
2/3 cup
Dried Pitted Prunes , roughly chopped
1 can
(10 oz)
Chickpeas , rinsed, drained
to taste
as needed for garnish

Couscous

2 cups
Chicken Stock
1/2 tsp
1/2 tsp
Ras el Hanout
1 box
(10 oz)
Couscous
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Nutrition Per Serving

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CALORIES
577
FAT
7.6 g
PROTEIN
47.7 g
CARBS
78.4 g

Cooking Instructions

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Step 1
Heat the Olive Oil (1 dash) in a large dutch oven over medium high heat. Brown the Tyson® Chicken Thighs (2 lb) in it in batches for about 3 minutes on each side. Remove them to a plate when they are done. They don't have to be completely cooked through, just golden on the outside.
Step 2
Add the Onion (1) to the pot and deglaze with the White Wine (1 dash) to scrape up the yummy brown bits. Let the onion get soft and fragrant for a couple of minutes.
Step 3
Add the Ras el Hanout (1 tsp) , Ground Coriander (1 tsp) , Ground Turmeric (1 tsp) , Ground Cumin (1/2 tsp) , Saffron Threads (1 pinch) , Ground Ginger (1/2 tsp) , Dried Tarragon (1/2 tsp) , Smoked Paprika (1/2 tsp) , Cayenne Pepper (1/8 tsp) , and Salt (1 pinch) to the pot and let them get fragrant for about 30 seconds while stirring.
Step 4
Pour in the Chicken Stock (6 cups) and Honey (1 Tbsp) and let the mixture come to a boil.
Step 5
Add the Butternut Squash (1 2/3 cups) , Dried Apricots (3/4 cup) , Dried Pitted Prunes (2/3 cup) , Cinnamon Sticks (2) , and Chickpeas (1 can) .
Step 6
Return the chicken to the pot and stir everything well. Add the Bay Leaves (2) in last. Bring the pot to a boil again and reduce it to a simmer. Let the chicken simmer for 2 hours.
Step 7
Ten minutes before the chicken is done, prepare the couscous. In a small pot heat the Chicken Stock (2 cups) to a gentle boil.
Step 8
Add the Ras el Hanout (1/2 tsp) , Smoked Paprika (1/2 tsp) , Ground Turmeric (1/2 tsp) , and Salt (1/2 tsp) . Stir it in while it heats up.
Step 9
Once it is boiling, pour in the Couscous (1 box) and cover the pot. Take it off of the heat and let the couscous cook for 5 minutes covered, until it is tender.
Step 10
Fluff it up with a fork when it's done and that's it.
Step 11
After 2 hours, remove the cinnamon sticks and bay leaves from the chicken and take it off of the heat.
Step 12
Scoop the couscous into pretty bowls and ladle a generous portion of the Moroccan chicken over it. Garnish with Fresh Parsley (to taste) and serve immediately! This can also be served family style in a pretty tagine.
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Nutrition Per Serving
Calories
577
% Daily Value*
Fat
7.6 g
10%
Saturated Fat
1.6 g
8%
Trans Fat
0.0 g
--
Cholesterol
148.4 mg
49%
Carbohydrates
78.4 g
29%
Fiber
8.5 g
30%
Sugars
22.1 g
--
Protein
47.7 g
95%
Sodium
604.9 mg
26%
Vitamin D
--
--
Calcium
109.5 mg
8%
Iron
3.8 mg
21%
Potassium
1058.9 mg
23%
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