Description
This Moroccan-Inspired Chicken Couscous recipe offers a flavorful blend of spices and tender chicken thighs roasted to perfection with carrots, celery, and red onion. The dish is complemented by toasted, cinnamon-infused couscous mixed with fresh parsley for a vibrant and aromatic meal inspired by North African cuisine.
Ingredients
Scale
For the Chicken
- 1/3 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 4 tablespoons tomato paste
- 4 cloves garlic, minced
- 2 teaspoons Ras el Hanout
- 1 teaspoon ground cinnamon (divided)
- 3/4 teaspoon ground ginger
- 6 to 8 boneless, skinless chicken thighs
- Kosher salt and black pepper, to taste
- 3 carrots, cut into 1-inch pieces
- 2 celery ribs, cut into 1-inch pieces
- 1 large red onion, halved and cut into 1/2-inch thick slices
- Handful of raisins (optional)
For the Couscous
- 1 tablespoon extra virgin olive oil
- 1 cup couscous
- 1 cup water or chicken broth
- Kosher salt, to taste
- 1/2 teaspoon ground cinnamon
- 1 cup fresh parsley, chopped
Instructions
- Prepare the Oven and Seasoning Rub: Preheat your oven to 425°F (220°C). In a bowl or glass measuring cup, whisk together olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, 1/2 teaspoon ground cinnamon, and ground ginger to create the seasoning rub.
- Season the Chicken: Pat chicken thighs dry, then season both sides with kosher salt and black pepper. Pour about 3/4 of the seasoning rub over the chicken, tossing to coat all pieces evenly. Set aside to marinate briefly.
- Prepare the Vegetables: In a separate mixing bowl, combine carrots, celery, and red onion. Season with kosher salt and black pepper, then add the remaining seasoning rub. Toss well to evenly coat the vegetables.
- Arrange for Baking: Transfer the seasoned chicken and vegetables onto a large baking or rimmed sheet pan in a single even layer.
- Bake the Chicken and Vegetables: Place the pan in the preheated oven and bake for 40 to 45 minutes, until the chicken is fully cooked through and juices run clear. The vegetables will soften and develop slight charring.
- Prepare the Couscous: While baking, bring water or chicken broth to a boil. In a saucepan, heat a tablespoon of olive oil over medium heat. Add the couscous and toast by tossing frequently until golden brown. Season with kosher salt and 1/2 teaspoon ground cinnamon, then add boiling liquid. Immediately cover and remove from heat. Let the couscous absorb the liquid for 10 minutes without disturbing.
- Finish the Couscous: Once liquid is absorbed, fluff the couscous gently with a fork. Stir in the chopped fresh parsley.
- Serve: Remove the chicken from the oven and spoon the couscous among and around the chicken pieces. Let rest for about 5 minutes to soak up some pan juices. Garnish with raisins if desired and serve warm.
Notes
- Ras el Hanout is a traditional Moroccan spice blend; if unavailable, you can substitute with a mix of ground cumin, coriander, cinnamon, and turmeric.
- For added flavor, use chicken broth instead of water when preparing couscous.
- Optional raisins add a touch of sweetness that contrasts nicely with the savory spices.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- You can substitute chicken thighs with bone-in pieces, adjusting cooking time as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 115 mg
