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Moroccan Spiced Chicken with Couscous

Moroccan Spiced Chicken with Couscous

Dinner
Prep Time
30min
Cook Time
45min
Servings
6
Calories
485
Chef's Note

This dual-purpose recipe creates both a traditional Moroccan chicken dish and a vegetarian chickpea version with the same flavor profile. For a time-saving tip, prepare the spice mixture in advance and store in an airtight container. The dish also freezes well, so consider making a double batch for future meals.

Tags
Moroccan
chicken
couscous
dinner
chickpeas
vegetarian option
Middle Eastern
weeknight
spiced
healthy
Ingredients

  • 2 pounds chicken thighs

  • 3 tablespoons olive oil

  • 1 large onion

  • 4 cloves garlic

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cinnamon

  • 1 tablespoon paprika

  • 1 teaspoon turmeric

  • 1/4 teaspoon cayenne pepper

  • 1 can (14.5 oz) diced tomatoes

  • 1 cup chicken broth

  • 1 tablespoon honey

  • 1/2 cup dried apricots

  • 1/2 cup green olives

  • 2 cups couscous

  • 2 cups vegetable broth

  • 2 cans (15 oz each) chickpeas

  • 1 whole lemon

  • 1/4 cup fresh cilantro

  • 1/4 cup fresh mint

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Prepare all ingredients: dice the onion, mince the garlic, chop the dried apricots, slice the olives, chop the herbs, and cut the lemon into wedges.

  • 2

    For the meat eaters: Pat 2 pounds of chicken thighs dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  • 3

    Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and brown on both sides, about 3-4 minutes per side. Remove and set aside.

  • 4

    In the same skillet, add the diced onion and cook until softened, about 5 minutes.

  • 5

    Add 4 minced garlic cloves and cook for 1 minute until fragrant.

  • 6

    Add the spices: 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground cinnamon, 1 tablespoon paprika, 1 teaspoon turmeric, and 1/4 teaspoon cayenne pepper. Stir and cook for 1 minute to toast the spices.

  • 7

    Add 1 can of diced tomatoes, 1 cup of chicken broth, 1 tablespoon honey, 1/2 cup chopped dried apricots, and 1/2 cup sliced green olives. Stir to combine.

  • 8

    Return the chicken to the skillet, bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes until chicken is tender and cooked through.

  • 9

    For the vegetarian portion: In a separate pan, heat 1 tablespoon olive oil over medium heat. Add 1/3 of the spiced onion-garlic mixture from the main pan (remove before adding chicken).

  • 10

    Add 2 cans of drained and rinsed chickpeas to the vegetarian pan. Add 1/2 cup vegetable broth, 1/4 cup chopped dried apricots, and 1/4 cup sliced green olives. Simmer for 15 minutes.

  • 11

    While the dishes are simmering, prepare the couscous: Bring 2 cups of vegetable broth to a boil in a medium saucepan.

  • 12

    Remove from heat, add 2 cups of couscous, stir, cover, and let stand for 5 minutes.

  • 13

    Fluff the couscous with a fork and stir in 2 tablespoons of chopped fresh cilantro and 2 tablespoons of chopped fresh mint.

  • 14

    Taste both the chicken and vegetarian dishes and adjust seasoning with salt and pepper as needed.

  • 15

    To serve, place couscous on plates and top with either the chicken mixture (for meat eaters) or the chickpea mixture (for vegetarians).

  • 16

    Garnish with remaining fresh herbs and lemon wedges.

Nutrition Information (per serving)
485
Calories
32g
Protein
58g
Carbs
15g
Fat
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