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Spiced Moroccan Chicken with Couscous

Spiced Moroccan Chicken with Couscous

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
520
Chef's Note

For the best flavor, try toasting the spices in a dry pan for 30 seconds before adding them to the dish. This quick step awakens their essential oils and creates a more aromatic final dish. If you have time, marinating the chicken in the spice mixture for 1-2 hours before cooking will further enhance the flavor.

Tags
Moroccan
chicken
dinner
couscous
Mediterranean
weeknight
one-pot
spiced
chickpeas
Ingredients

  • 1.5 pounds boneless skinless chicken thighs

  • 2 tablespoons olive oil

  • 1 medium onion

  • 3 garlic cloves

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 can (14.5 oz) diced tomatoes

  • 1 cup chicken broth

  • 1/3 cup dried apricots

  • 1.5 cups couscous

  • 1 can (15 oz) chickpeas

  • 1/4 cup fresh cilantro

  • 1 lemon

Instructions
  • 1

    In a small bowl, mix together 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.

  • 2

    Pat 1.5 pounds chicken thighs dry with paper towels and sprinkle with half of the spice mixture, rubbing it into the meat.

  • 3

    Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until browned. Remove chicken to a plate.

  • 4

    In the same skillet, add 1 tablespoon olive oil and cook 1 diced onion for 3-4 minutes until softened.

  • 5

    Add 3 minced garlic cloves and the remaining spice mixture. Cook for 1 minute until fragrant.

  • 6

    Pour in 1 can of diced tomatoes and 1 cup chicken broth. Stir in 1/3 cup chopped dried apricots.

  • 7

    Return the chicken to the skillet, reduce heat to medium-low, cover and simmer for 15-20 minutes until chicken is cooked through (internal temperature of 165°F).

  • 8

    Meanwhile, prepare the couscous according to package directions, using 1.5 cups of couscous.

  • 9

    When the chicken is almost done, stir 1 can of drained and rinsed chickpeas into the sauce and heat through for 2-3 minutes.

  • 10

    Fluff the couscous with a fork and divide among 4 plates. Top with the chicken and sauce mixture.

  • 11

    Garnish with 1/4 cup chopped fresh cilantro and serve with lemon wedges on the side.

Nutrition Information (per serving)
520
Calories
38g
Protein
56g
Carbs
16g
Fat
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