Moroccan Spiced Chicken with Couscous (35 Minutes)

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This Moroccan spiced chicken thighs recipe combines the warmth of North African spices, the tenderness of chicken thighs, and the fluffiness of couscous into one harmonious dish. What’s more, this recipe is the epitome of convenience – just one pot, minimal fuss, and all the comfort you crave. So, gather your spices, prepare your taste buds, and let’s get cooking!

Ingredients

Units Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 cup couscous
  • 1/2 cup diced red pepper (for color)
  • 1 1/2 cups chicken broth
  • Salt and pepper to taste
  • Fresh cilantro or parsley, for garnish
  • Lemon wedges, for serving

Instructions

  1. Season the chicken thighs generously with salt and pepper.
  2. Heat olive oil in a large, oven-safe skillet over medium-high heat.
  3. Sear the chicken thighs, skin-side down, until they turn golden brown and crispy, about 4-5 minutes per side. Remove them from the skillet and set them aside.
  4. In the same skillet, add the finely chopped onion and cook until it becomes translucent, about 2-3 minutes.
  5. Stir in the minced garlic, ground cumin, ground coriander, ground paprika, ground cinnamon, ground ginger, and cayenne pepper. Sauté for another 1-2 minutes until fragrant.
  6. Pour in the cup of couscous and cook for about 2 minutes, stirring occasionally, until it starts to toast lightly.
  7. Gradually add the chicken broth while stirring to combine.
  8. Return the seared chicken thighs to the skillet, nestling them into the couscous mixture.
  9. Cover the skillet and let it simmer over medium-low heat for 15-20 minutes or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the couscous is tender.
  10. Before serving, fluff the couscous with a fork and adjust the seasoning with salt and pepper if needed. Toss in the diced red pepper for added color.
  11. Garnish with fresh cilantro or parsley and serve hot with lemon wedges for that final burst of flavor.

Notes

Keep an eye on the chicken’s cooking time to ensure it’s juicy and tender. Don’t rush through the searing step – those crispy, golden chicken thighs are what elevate this dish. Feel free to customize the spice level with more or less cayenne pepper according to your taste. And remember, the magic happens in just one pot, making it a breeze to cook and even easier to clean up. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/moroccan-spiced-chicken-with-couscous-35-minutes/