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!
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.