Moroccan Chicken with Couscous

This is an incredible break from the every day chicken that will transport you to exotic Morocco. It is easy to put together since everything goes into the pot and you just let it go low and slow. With a dish like this it is really important to have all of your ingredients measured out and ready, this way you can just throw everything in to the pool when it’s needed. I fell in love with making Moroccan food at school and I’ve enjoyed evolving this dish ever since. This Moroccan chicken is one of my husband’s favorite things I make, and it’s great to entertain with as well since it feeds a crowd.

Beautiful browned up chicken thighs that would soon be transformed into fall off the bone Moroccan chicken!
I got out my big dutch oven and browned a bunch of chicken thighs in it first. I love using bone in chicken thighs to make this incredible Moroccan chicken. They’re so tender. I took them out when they were done and they left a wonderful flavor base in the pot. 
The gorgeous spice mixture, which is the heart of the Moroccan chicken.
While the chicken browned, I made the gorgeous spice mixture. This was the heart of the Moroccan chicken. Ras el Hanout is the signature blend I used along with cumin, coriander, turmeric and others. The colors were so vibrant.
The moroccan chicken simmering away on the stove.
Then everything just piled into the pot in stages. The Moroccan chicken simmered away on the stove for two hours on low to really bring out all of those lovely flavors.
Fluffy, aromatic couscous is the perfect base for Moroccan chicken!
Fluffy, aromatic couscous is the perfect base for Moroccan chicken! I just heated up chicken stock in my small pot and added spices. Then the couscous went in and just cooked off of the heat for 5 minutes. I quickly made it while the chicken was braising. 

It was just time to serve after that. I actually received a gorgeous tagine as a wedding gift. That’s how much I love Moroccan food! I piled the couscous in it and ladled the Moroccan chicken all over it on top. I was able to serve it family style this way. Oh my goodness, if I closed my eyes I could have been at the market in Marrakech. The chicken was insanely tender and flavorful. Try this out friends and get transported to exotic Morocco! xoxo

Moroccan chicken over couscous
Moroccan chicken over couscous
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Moroccan chicken over couscous
Moroccan Chicken with Couscous
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 
Course: Main Course
Servings: 6
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE MOROCCAN CHICKEN
  • 1 dash olive oil for browning
  • 2 pounds chicken thighs skinless
  • 1 whole onion peeled and thinly sliced
  • 1 dash white wine for deglazing
  • 1 teaspoon Ras el hanout spice blend found in most spice shops
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1 pinch saffron
  • 1 pinch salt
  • 6 cups chicken stock
  • 1 tablespoon honey
  • 2 whole cinnamon sticks
  • 8 ounces butternut squash cubed
  • 4 ounces dried apricots roughly chopped
  • 4 ounces dried prunes roughly chopped
  • 1 can chickpeas 10 ounce size, rinsed and drained
  • 2 whole bay leaves
  • parsley as needed for garnish
FOR THE COUSCOUS
  • 2 cups chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon Ras el hanout spice blend
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 1 box plain couscous 10 ounce size
Instructions
  1. Heat the olive oil in a large dutch oven over medium high heat. Brown the chicken thighs in it in batches for about 3 minutes on each side. They don't have to be completely cooked through, just golden on the outside. Remove them to a plate when they are done. Add the sliced onion to the pot and deglaze with the white wine to scrape up the yummy brown bits. Let the onion get soft and fragrant for a couple of minutes.
  2. Add the Ras el hanout, coriander, turmeric, cumin, ginger, dried tarragon, smoked paprika, cayenne and salt to the pot and let them get fragrant for about 30 seconds while stirring. Then pour in the chicken stock and honey and let the mixture come to a boil. Add the butternut squash, apricots, prunes and chickpeas. Return the chicken to the pot and stir everything well. Stick the bay leaves in last. Bring the pot to a boil again and reduce it to a simmer. Let the Moroccan chicken simmer for 2 hours.
  3. When the Moroccan chicken is just about done, quickly prepare the couscous. It only takes 10 minutes tops! In a small pot heat the chicken stock to a gentle boil. Add the spices and stir it in while it heats up. Once it is boiling, pour in the couscous and cover the pot. Take it off of the heat and let the couscous cook for 5 minutes, until it is tender. Fluff it up with a fork when it's done and that's it.
  4. Remove the cinnamon sticks and bay leaves from the Moroccan chicken and take it off of the heat. Scoop the couscous into pretty bowls and ladle a generous portion of the Moroccan chicken over it. Garnish with fresh parsley and serve immediately! This can also be served family style in a pretty tagine.

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2 thoughts on “Moroccan Chicken with Couscous”

  1. I LOVE THIS RECIPE!!! I was out of dinner ideas Saturday night, so I popped on to your blog…and so glad I did! This recipe was a huge success! Easy to make, super flavorful and best of all, ONE POT! (minus the couscous) It received rave reviews from my husband and I really wouldn’t change a thing! I will definitely be making this again, especially if looking to impress at our next dinner party. 😉 Thanks so much! Can’t wait to try out the other recipes! Yummmmmm

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