Moroccan Chicken Couscous

Whenever I think about the flavors of Morocco, I can’t help but reminisce about the warm, aromatic spices that fill the air. The Moroccan Chicken Couscous has become a culinary staple in my home, a go-to dish that never fails to impress. There’s something incredibly satisfying about the moment when you lift the lid off the pot and the rich scents waft through the kitchen. It’s more than just a meal; it’s a gathering of friends and family around the table, sharing stories as we dive into this deliciously spiced dish.

Each bite of the Moroccan Chicken Couscous is a delightful experience, with tender pieces of chicken infused with a homemade spice blend that adds both heat and depth. I remember the first time I prepared this dish for my friends. The vibrant colors of the dish and the warmth of the spices had everyone raving. Not only is it a treat for the taste buds, but it’s also a feast for the eyes. The combination of golden raisins, colorful chickpeas, and fresh kale makes for an impressive presentation.

What I love most about this dish is its versatility. Whether you’re hosting a dinner party or enjoying a casual family meal, the Moroccan Chicken Couscous fits perfectly. It’s also a great way to introduce your loved ones to the wonderful world of Moroccan cuisine. Trust me; once you serve this dish, they’ll be coming back for seconds!

I’ve made this recipe countless times, tweaking it here and there, and it always turns out wonderfully. It’s a dish that brings warmth and comfort, evoking the spirit of Moroccan cooking right in your own kitchen. So let’s dive into how we can create this special dish together!

Shopping List for Moroccan Chicken Couscous

When preparing the Moroccan Chicken Couscous, it’s essential to choose quality ingredients that complement each other beautifully. The richness of the chicken pairs perfectly with the sweet golden raisins and the earthiness of chickpeas. Together, they create a balanced dish that’s both satisfying and nourishing.

• 3 tablespoons Moroccan spice blend (recipe below)
• 4 chicken breasts (about 1½ lbs, boneless and skinless)
• 2 tablespoons olive oil
• 1 large onion (chopped)
• 5 cloves garlic (minced)
• ½ cup golden raisins
• 14 ounces chickpeas (1 can, drained and washed)
• 14 ounces fire roasted tomatoes (1 can)
• 3 cups chicken broth (low sodium)
• 1 cup pearl couscous (dry)
• 4 cups kale (rinsed and roughly chopped)
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon allspice
• 1 teaspoon coriander
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper
• 1 teaspoon cardamom

Putting Together Moroccan Chicken Couscous

Let’s get started on making the Moroccan Chicken Couscous. This recipe is straightforward and can be accomplished in just a few steps. Feel free to gather your ingredients and follow along as we create this delightful dish together.

1. Preheat your oven to 375°F (190°C). This is important for ensuring your dish cooks evenly.
2. In a bowl, combine all the ingredients for the Moroccan spice blend. This will yield about 8 to 9 teaspoons, roughly 3 tablespoons. The aroma will be heavenly!
3. Season the chicken breasts with 2 tablespoons of the spice blend. Make sure to coat them thoroughly; this is where the flavor begins.
4. In a large Dutch Oven or an oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear them for about 2 to 3 minutes per side until they’re nicely browned. Remember, they don’t have to be cooked through at this stage.
5. Transfer the seared chicken to a plate and set aside. In the same pot, add the onion and garlic. Sauté for about 3 minutes until the onion softens and becomes translucent, and the garlic emits a delightful aroma.
6. Add the remaining tablespoon of the Moroccan spice blend into the pot and stir well, allowing the spices to bloom in the oil.
7. Now, add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, and pearl couscous. Stir everything together thoroughly.
8. Gently fold in the kale until it’s evenly distributed. Bring everything to a boil.
9. Once boiling, return the seared chicken breasts to the pot, ensuring they’re submerged in the mixture.
10. Cover the pot with a lid or aluminum foil if your pot doesn’t have a lid, and place it in the oven.
11. Cook in the oven for 30 minutes with the lid on. Afterward, remove the lid and continue to cook for an additional 30 minutes. This will allow the flavors to meld beautifully and the chicken to become tender.

Tips and Tricks about Moroccan Chicken Couscous

To ensure you get the best results with your Moroccan Chicken Couscous, here are some helpful tips:

• Storage: Store any leftovers in an airtight container in the fridge. They can last for up to 3 to 4 days.
• Freezing: This dish freezes well! Place it in a sturdy freezer bag for storage. It should keep for about 3 to 4 months. Remember to thaw it overnight in the fridge before reheating.
• Pairing: Consider serving with a side salad or some warm flatbreads for a complete meal.
• Ingredient Variations: You can swap the chicken for chicken thighs or even vegetarian options like tofu for a meat-free alternative.
• Herbs: Fresh herbs like cilantro or parsley can be sprinkled on top before serving for added flavor and color.

What to Serve Alongside Moroccan Chicken Couscous

When serving the Moroccan Chicken Couscous, it’s essential to complement it with the right accompaniments. Here are some delicious options:

• Simple Green Salad: A refreshing green salad with a lemon vinaigrette can cut through the richness of the dish.
• Flatbreads: Warm flatbreads or pita can be perfect for scooping up the couscous and soaking up the flavorful sauce.
• Yogurt Sauce: A drizzle of yogurt sauce or tzatziki adds a cool, creamy contrast.
• Seasonal Vegetables: Roasted or steamed seasonal vegetables can round out the meal nicely.
• Occasions: This dish is perfect for family dinners, special occasions, or even meal prep for busy weeks ahead.
• Cultural Touch: It’s an excellent option for themed dinner parties where Moroccan cuisine is the highlight!

FAQ

Conclusion

The Moroccan Chicken Couscous is truly a standout dish that brings the vibrant flavors of Moroccan cuisine right to your table. It’s an easy-to-make recipe that doesn’t compromise on taste, making it a great choice for both casual and special gatherings. I encourage you to give it a try and enjoy the delightful combination of spices and textures. Your family and friends will love it!

Moroccan Chicken Couscous

The ultimate comfort food, Moroccan Chicken Couscous combines tender chicken with aromatic spices and wholesome ingredients. This easy weeknight dinner is bursting with flavor and perfect for family gatherings. You won't want to miss this deliciously satisfying dish!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dinner

Cuisine Moroccan

Servings 8 servings

Calories 450 kcal

Equipment

• Baking Sheet
• Blender
• Oven
• Large Pot
• Wooden Spoon
• Chef's Knife

Ingredients

  

• 3 tablespoons Moroccan spice blend recipe below
• 4 pieces chicken breasts about 1½ lbs, boneless and skinless
• 2 tablespoons olive oil
• 1 large onion chopped
• 5 cloves garlic minced
• ½ cup golden raisins
• 14 ounces chickpeas (1 can) drained and washed
• 14 ounces fire roasted tomatoes (1 can)
• 3 cups chicken broth (low sodium)
• 1 cup pearl couscous (dry)
• 4 cups kale (rinsed and roughly chopped)
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon allspice
• 1 teaspoon coriander
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper
• 1 teaspoon cardamom

Instructions

 

• Preheat your oven to 375°F (190°C). This is important for ensuring your dish cooks evenly.
• In a bowl, combine all the ingredients for the Moroccan spice blend. This will yield about 8 to 9 teaspoons, roughly 3 tablespoons. The aroma will be heavenly!
• Season the chicken breasts with 2 tablespoons of the spice blend. Make sure to coat them thoroughly; this is where the flavor begins.
• In a large Dutch Oven or an oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear them for about 2 to 3 minutes per side until they’re nicely browned. Remember, they don’t have to be cooked through at this stage.
• Transfer the seared chicken to a plate and set aside. In the same pot, add the onion and garlic. Sauté for about 3 minutes until the onion softens and becomes translucent, and the garlic emits a delightful aroma.
• Add the remaining tablespoon of the Moroccan spice blend into the pot and stir well, allowing the spices to bloom in the oil.
• Now, add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, and pearl couscous. Stir everything together thoroughly.
• Gently fold in the kale until it’s evenly distributed. Bring everything to a boil.
• Once boiling, return the seared chicken breasts to the pot, ensuring they’re submerged in the mixture.
• Cover the pot with a lid or aluminum foil if your pot doesn’t have a lid, and place it in the oven.
• Cook in the oven for 30 minutes with the lid on. Afterward, remove the lid and continue to cook for an additional 30 minutes. This will allow the flavors to meld beautifully and the chicken to become tender.

Notes

• Tip 1: If you can't find fire roasted tomatoes, you can make your own in the oven!
• Tip 2: You can also use store bought Moroccan spice blends for convenience.
• Tip 3: For added flavor, consider using chicken thighs instead of breasts.
• Tip 4: This dish can last in the fridge for 3 to 4 days.
• Tip 5: Leftovers can also be frozen for 3 to 4 months; just thaw overnight in the fridge before reheating.

Keyword Couscous Recipe, Easy Dinner, Moroccan Chicken, Moroccan Cuisine

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.