One pan Moroccan couscous chicken

Slofoodgroup Team June 28, 2020 2 Comments

Cinnamon, clove, and other high-quality ingredients make this chicken and couscous dish phenomenal!

This Moroccan chicken and couscous is a traditional dish that is both bold and colorful. If you're like us and in love with both colorful and flavorful dishes, then this one-pan Moroccan couscous chicken recipe is right up your alley; and who doesn’t love a one-pan meal, right?

This recipe produces a dish that is mildly spicy from the harissa paste, tangy from the olives, and sweet and crunchy from the pomegranate seeds. The earthiness from the cinnamon and cloves complements the chicken perfectly. It makes a great (and healthy) weeknight dinner with minimal clean-up!

Moroccan Spiced Chicken and Flavorful CousCous Made In A Single Pan

Serves: 2

Prep Time: 10‘

Cooking Time: 30’

Additional Time: 30’

 

Ingredients:

For the marinade:

  • 1/2 cup olive oil
  • orange zest and juice from 1/2 orange
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cumin
  • salt
  • pepper

For the chicken:

  • 2 chicken legs
  • olive oil for frying
  • 1 tsp harissa paste
  • 4 cloves of garlic, crushed
  • 1 red onion
  • 1/2 cup black olives
  • 1/2 cup couscous
  • 3/4 cup chicken stock
  • parsley and mint to sprinkle on top
  • pomegranate seeds

Method:

  1. Start by making the marinade; in a mixing bowl, bring all the marinade ingredients together and mix well; bring the chicken thighs in and allow to marinate for minimum 30 minutes on the kitchen counter or preferably in the fridge, overnight.
  2. Heat up a dutch oven pot over medium-high heat with a little bit of olive oil. 
  3. Bring the marinated chicken skin side down and cook for 5 minutes/side or until golden brown; remove from pot and set aside.
  4. Add the red onion to the pot and cook until translucent; bring the crushed garlic and olives and cook for another 2 minutes; add the harissa paste and stir for another minute; add the couscous and the chicken stock and stir well. 
  5. Bring back the chicken, cover and cook on the lowest setting for 20 minutes or until the chicken is done.
  6. Sprinkle with finely chopped parsley and mint and pomegranate seeds.

Give this recipe a try and let us know what you think.  We hope you enjoy it as much as we do. 

Many of the ingredients used to create this recipe were found in our online spice shop where you can find a wide array of ethically-sourced spices. 






Slofoodgroup

Author


2 Responses

Slofoodgroup
Slofoodgroup

July 12, 2020

Hi John, yes it is after the pepper directly before the for the chicken heading. Hope that helps and thanks for reading.

Joe OLeary
Joe OLeary

July 12, 2020

Where do the marinade ingredients end? It’s just one continuous list. I assume it’s after the pepper.

Leave a comment

Comments will be approved before showing up.


Also in Our Blog, Stories, Recipes, and Spices

Tortilla Espanola with Truffles and Fresh Herbs

by Slofoodgroup June 27, 2022

Black Truffle Tortilla Espanola Spanish Omelet – aka, “Tortilla Espanola” – is a simple dish comprised of eggs, thinly sliced potatoes, and often an onion. This traditional dish is often served as tapas and is incredibly easy to make!

View full article →

Are there Substitutes for Cardamom

by Slofoodgroup June 25, 2022

Cardamom has an incredibly unique flavor. It’s profile includes an eclectic blend of culinary descriptors and it is included in many recipes for good reason. However, it is not found in every spice cupboard, so if you are looking for a substitute, read this article to find the perfect replacement.

View full article →

Cardamom Saffron Chiffon Pie

by Slofoodgroup June 22, 2022

Cardamom and Lime are beautiful additions to a Chiffon Pie, throw in some saffron and you have a pie that is as flavorful as it is light and airy. This is the perfect dessert for a warm, summer evening!

View full article →