Moroccan Chicken Couscous
Moroccan Chicken Couscous is a vibrant and fragrant dish that…
Servings: 8 servings
Ingredients
Ingredients
- 3 tablespoonsMoroccan spice blend recipe below
- 4 chicken breasts about 1 1/2 lbs, boneless and skinless
- 2 tablespoonsolive oil
- 1 largeonion chopped
- 5 clovesgarlic minced
- 1/2 cupgolden raisins
- 14 ouncechickpeas (1 can drained and washed)
- 14 ouncefire roasted tomatoes (1 can)
- 3 cupschicken broth low sodium
- 1 cuppearl couscous dry
- 4 cupskale rinsed and roughly chopped
- 1 teaspoonground cumin
- 1 teaspoonground cinnamon
- 1 teaspoonground ginger
- 1 teaspoonsalt
- 1/2 teaspoonblack pepper
- 1 teaspoonpaprika
- 1/2 teaspoonallspice
- 1 teaspooncoriander
- 1/2 teaspoonturmeric
- 1/4 teaspooncayenne pepper
- 1 teaspooncardamom
Instructions
Instructions
- Preheat the oven to 375°F.
- Make the Moroccan spice blend: combine the listed small-measure spices (ground cumin, ground cinnamon, ground ginger, salt, black pepper, paprika, allspice, coriander, turmeric, cayenne pepper, and cardamom) in a small bowl and stir to combine. This yields about 3 tablespoons total.
- Pat the 4 chicken breasts dry with paper towels. Rub 2 tablespoons of the prepared Moroccan spice blend evenly over all sides of the chicken breasts. Reserve the remaining 1 tablespoon of spice blend.
- In a large Dutch oven or other oven-safe pot, heat the 2 tablespoons olive oil over medium-high heat until shimmering.
- Add the seasoned chicken breasts to the hot pot and sear until browned, about 2 to 3 minutes per side. The chicken will be browned on the outside but not cooked through. Transfer the seared chicken to a plate and set aside.
- Reduce heat to medium. Add the chopped onion and minced garlic to the pot and sauté, stirring occasionally, until the onion softens and becomes translucent and the garlic is aromatic, about 3 minutes.
- Sprinkle the reserved 1 tablespoon Moroccan spice blend into the pot with the onion and garlic and stir for about 30 seconds to bloom the spices.
- Add the ½ cup golden raisins, the drained and rinsed 14-ounce can of chickpeas, the 14-ounce can of fire-roasted tomatoes (with their juices), the 3 cups chicken broth, and the 1 cup pearl couscous to the pot. Stir to combine.
- Gently stir in the 4 cups roughly chopped kale so it is submerged in the liquid.
- Bring the mixture to a simmer on the stovetop, then nestle the seared chicken breasts back into the pot so they sit partially submerged in the liquid.
- Cover the pot with its lid (or with aluminum foil if it has no lid) and transfer to the preheated oven. Bake covered for 30 minutes. Remove the lid and bake an additional 30 minutes, uncovered.
- After baking, check that the chicken is cooked through (internal temperature 165°F is recommended) and the couscous is tender. Let the dish rest for 5 minutes, then serve, stirring the couscous and kale gently to distribute ingredients.
Equipment
- Dutch oven or other oven-safe pot
- Oven
- Small Bowl
- Paper Towels
Notes
I used fire roasted tomatoes in a can. If you can’t find them, or would like them homemade, here’s how to do it in the oven:Heat oven to 160C/340F. Put 5-6 tomatoes on a baking sheet with 2 crushed cloves of garlic. Sprinkle with 2 tsp thyme, drizzle with balsamic vinegar and olive oil, add some salt and pepper and roast for 1 hr. Remove and set aside to cool.
You can also use store bought Moroccan spice blend instead of making your own, you can find it on Amazonhere.
You can also use chicken breasts with skin and bones for additional flavor. Chicken thighs or drumsticks are also fine.
I used a largeDutch Oven Braiserthat is oven safe. Ataginewould also work great with this recipe.
This recipe will last for3 – 4 daysin an airtight container in the fridge. This dish also freezes well for those of us who like to make our dishes ahead of time, just place in a sturdy freezer bag and it’ll keep for3 – 4 months. Allow it to thaw fully overnight in the fridge before reheating to temperature on the stove top.
You can also use store bought Moroccan spice blend instead of making your own, you can find it on Amazonhere.
You can also use chicken breasts with skin and bones for additional flavor. Chicken thighs or drumsticks are also fine.
I used a largeDutch Oven Braiserthat is oven safe. Ataginewould also work great with this recipe.
This recipe will last for3 – 4 daysin an airtight container in the fridge. This dish also freezes well for those of us who like to make our dishes ahead of time, just place in a sturdy freezer bag and it’ll keep for3 – 4 months. Allow it to thaw fully overnight in the fridge before reheating to temperature on the stove top.