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Quick and easy Moroccan chicken with couscous recipe

Quick and easy Moroccan chicken with couscous recipe

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  • Meat and poultry
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This recipe comes from my Moroccan friend Leyla. She knows how to make great couscous, and she gave me this expertly spiced chicken recipe that is simple enough to make midweek.

20 people made this

IngredientsServes: 4

  • 3 tablespoons olive oil
  • 4 chicken legs
  • 2 large onions, finely chopped
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 large pinch ground coriander
  • 1 large pinch paprika
  • salt and ground black pepper
  • 1 chicken or vegetable stock cube
  • 750ml water
  • chopped fresh coriander, to garnish
  • Couscous
  • 250ml water
  • 250g couscous
  • 2 tablespoons olive oil

MethodPrep:5min ›Cook:55min ›Ready in:1hr

  1. In a large, deep frying pan or casserole with a lid, heat the 3 tablespoons olive oil, and cook the chicken legs until golden on all sides, about 10 minutes. Set aside.
  2. Stir the onions into the pan, and cook until translucent and lightly golden, about 3 minutes. Stir in the ginger, cinnamon, coriander and paprika. Crumble in the stock cube and pour in the 750ml water. Return the chicken to the pan and season with salt and pepper. Bring to the boil, reduce the heat and simmer, covered, for 45 minutes.
  3. Fifteen minutes before the end of the cooking time for the chicken, boil the 250ml water in a saucepan. Pour in the couscous, stir quickly, cover, remove from the heat and let the couscous steam for 12 minutes or so.
  4. Fluff the couscous with a fork and stir in the 2 tablespoons of olive oil. Pour the couscous out onto a serving platter, place the chicken legs on top, and sprinkle with fresh coriander. Pour the sauce from the pan into a sauce boat and serve, very hot, separately.


For a touch of sweetness and Moroccan flavour, try adding a handful of dried apricots or prunes to the chicken mixture whilst it is simmering. Blanched almonds would also make a tasty addition.

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Reviews & ratingsAverage global rating:(2)

This easy tagine recipe is a popular family meal in Morocco. Use beef, lamb or goat meat. Carrots or other veggies can be added to the recipe.

This easy Moroccan recipe was served as a family meal for generations with Moroccan bread for scooping everything up. Olives and preserved lemons impart a unique, tangy flavor. If you like things spicy, add a little cayenne pepper to the Moroccan seasoning of ginger, turmeric, and cinnamon.

Our Best Couscous Recipes

Couscous is one of those ingredients to keep stocked in your pantry. It’s a form of pasta (so it’s hearty and satisfying) and cooks up in a flash. It’s also incredibly versatile it can be used just like some of your favorite grains. From breakfast bowls to family-friendly dinners, a little couscous always comes in handy!

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Photo By: Tara Donne ©2012, Television Food Network, G.P.

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©marcus nilsson, Food Stylist: Jamie Kimm Prop stylist: Robyn Glaser

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Backpacker’s Moroccan Chicken Couscous

Blending North African flavors with lightweight ingredients, this Backpacking Moroccan Chicken Couscous is a quick and easy meal to enjoy out on the trail.

While we’ve been known to use prepackaged backpacking meals from time to time, we prefer to build our meals from scratch. The goal is to come up with meal ideas that are lightweight, calorie-dense, shelf-stable, and quick-cooking, which, admittedly, might sound daunting at first.

But, you’d be surprised how easy it is to find backpacking friendly ingredients at your local grocery store. And this Moroccan Chicken Couscous is a perfect example.

This one-pot meal captures the flavors of Moroccan cooking, without requiring any special cooking methods. The meal blends the unique flavors of apricots, almonds, ras el hanout, but also delivers hearty basics like chicken and couscous. It’s got enough going on flavor-wise to pique your interest without throwing you for a total loop.

Know what else? It’s an extremely fast meal to cook. After the water is boiling, couscous only takes about 5 minutes to cook, which is faster than many of the prepackaged boil-in-bag meals. So it’s pretty much ready to eat as soon as you are.

Faster cook times = less fuel = less weight = happy hikers!

To save space, we pre-portion all the dry ingredients together in a ziplock bag at home. Then when we’re out on the trail we just have to add the olive oil and a packet of chicken.

So if you’re looking for some new backpacking meal ideas to help you mix up your routine, give this one-pot Moroccan Chicken Couscous a try the next time you hit the trail.

How to make Moroccan Spice-Rubbed Chicken

Apply a liberal amount of Ras el Hanout as a dry rub to your chicken thighs. When the skillet is hot, lay them in. Cook in batches if necessary, so as not to overcrowd.

As the exterior of the chicken starts to crisp, the skillet will start to develop fond. Fond, which is French for “base”, is essentially the brown bits and caramelized drippings of the meat that forms on the bottom of the skillet. When the chicken is done, we remove it from the skillet and start on phase two.

Pour the water into the skillet, which will immediately start to steam, hiss, and boil. Using your wooden spoon or spatula, quickly scrape the fond until all or most of it releases and mixes with the water. Add in the couscous, cut the heat, and cover.

All the used cooking oil, drippings, and leftover seasoning in the pan now are used to help cook the couscous, adding tons of flavor. While the couscous cooks, you can slice the chicken. After five minutes, remove the lid, stir in the other ingredients (apricots, parsley, almonds) and place the chicken on top.

By layering flavors on top of each other, this Moroccan Spiced Chicken dish tastes a lot bigger than a meal that was cooked only 15 minutes.

4 boneless skinless chicken, breasts

1. In small bowl, whisk together 1 teaspoon (5 mL) of the orange juice, 2 tablespoons (25 mL) of the oil, honey, cumin, coriander, 1/4 teaspoon (1 mL) of the salt, cinnamon, paprika, mint and half of the pepper.

2. Place chicken on broiler pan or foil-lined baking sheet brush 1 side with half of the spice mixture.

3. Broil chicken, turning halfway through and brushing with remaining spice mixture, for about 15 minutes or until glazed and no longer pink inside.

4. Meanwhile, in a saucepan, heat remaining oil over medium heat cook garlic, onion and remaining salt and pepper, stirring occasionally, for 5 minutes or until softened.

5. Add 1 cup (250 mL) water, remaining orange juice and apricots bring to boil.

Moroccan chicken couscous salad

The internet is packed with ideas for meal plans and meal prep and getting yourself sorted and I have to be honest, it can sometimes feel a bit overwhelming to me. I know it’s a good idea and I know it will save me time later on but I get really flustered when I think about spending my Sunday cooking chicken and chopping vegetables and making brown rice in bulk. I mean, I really just want to lie in bed and watch Friends, you know? But that’s where this Moroccan chicken couscous salad comes in to save the day because it is the most delicious, easy lunch recipe.

Quick and easy!

Not only does it not take more then 40 minutes to cook enough of this recipe to feed you for the entire week, it’s also my favourite, easy couscous recipe, ever. The couscous is studded with all kinds of goodness in the form of roasted butternut squash (but sweet potato and pumpkin can easily be subbed), red bell pepper, chopped dried apricots, feta and fresh rocket/arugula. So much flavour and texture!

I’m not usually a fan of dried fruit in food but in this couscous salad it adds glorious texture and really great sharp sweetness. I love the peppery arugula and the creamy-salty feta just finishes the salad perfectly.

Juicy Moroccan chicken

The chicken is marinated in earthy, aromatic spices and quickly sauteed until just cooked, golden brown and juicy. Honestly, there are times I make the couscous salad by itself but the chicken does add a lot of flavour and is great if you want to add some protein to your meal. To add more meal prep variety, you can totally have the chicken on a green salad or in a wrap to keep things interesting. I’ve might or might not even eat it just as is, straight out of the fridge when lunch-time rolls around and I’m starving. It’s just SO good.

Simple 3-Ingredient Couscous

The word couscous is derived from Arabic, but the dish is typically considered part of North African cuisine which includes Libya, Morocco, Tunisia, and Algeria. Still, it also plays a large role in Middle Eastern dishes.

But what is couscous exactly? Is it a grain? Is it a type of pasta? The short answer is that it is pasta. Basically, it is little balls of semolina. Or in the case of Israeli couscous, it is comprised of slightly bigger balls of semolina. But it's not to be confused with pastina, which is the smallest type of pasta made with wheat flour and is typically used in soups. Most grocery stores stock couscous with the grains and rice instead of the pasta section, so that is where you'll most likely find it. It's often used in the ways you'd use rice or quinoa (or another grain) with stewed meats and vegetables, served as a side dish, or as a base for a salad. In some countries, such as Egypt, couscous is infused with sweet flavors. When couscous is cooked right, it's fluffy and soft.

Making couscous by hand, as has been done since ancient times, is seriously labor-intensive and not necessary in this day and age. The versions sold in Western stores are machine-made, pre-steamed, and dried to allow for very quick cooking. In fact, five minutes is about all it takes for the tiny grains to steam once your liquid has come to a boil. You can cook couscous in water, but using chicken or vegetable broth is the most common flavor enhancement.


Heat oil in large nonstick skillet on medium-high heat. Add chicken cook 8 minutes or until browned, turning once. Remove from skillet

Stir onions into skillet cook and stir on medium heat 5 minutes or until golden brown. Add Seasoning, garlic powder and salt. Stir in tomatoes and honey. Return chicken to skillet. Bring to boil. Reduce heat to low cover and simmer 10 minutes. Stir in raisins cover and simmer 10 minutes longer or until chicken is cooked through

Serve with cooked couscous, if desired. Garnish with toasted slivered almonds and chopped fresh cilantro, if desired

Skillet Chicken and Pearl Couscous With Moroccan Spices

Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.

This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you’re short on time, skip the marinade simply add the ground cumin when you’re toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.

Watch the video: Συνταγή για μαροκινό κοτόπουλο με κους-κους από τον Γιώργο Παπακώστα. Έλα χαμογέλα. OPEN TV (January 2022).