Go Back
+ servings
0 from 0 votes
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.