Craving a dish that’s rich in flavor, with a touch of sweetness and warmth? This Moroccan Spiced Chicken with Couscous will take your taste buds on a journey. The chicken is marinated with a fragrant blend of spices and roasted until golden, while the couscous is perfectly light and fluffy, served with a medley of roasted vegetables. It’s an exciting, easy-to-make dinner that brings the flavors of Morocco to your table.
Ingredients (Serves 4)
For the chicken marinade:
1 1/2 lbs (680g) bone-in chicken thighs or breasts
2 tbsp olive oil
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
1 tsp ground paprika
1/2 tsp turmeric
1/2 tsp ground ginger
1/2 tsp cayenne pepper (optional for heat)
Salt and black pepper, to taste
Juice of 1 lemon
3 cloves garlic, minced
For the couscous:
1 cup couscous
1 1/4 cups vegetable or chicken broth
1 tbsp olive oil
1/4 cup chopped fresh parsley
1/4 cup dried apricots, chopped
1/4 cup almonds or pine nuts, toasted (optional)
Salt, to taste
For the roasted vegetables:
1 medium zucchini, sliced
1 red bell pepper, chopped
1 small red onion, sliced
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp ground cinnamon
Salt and black pepper, to taste
Instructions
Marinate the Chicken
: In a bowl, combine olive oil, cumin, coriander, cinnamon, paprika, turmeric, ginger, cayenne pepper (if using), lemon juice, and minced garlic. Season with salt and pepper. Rub this mixture all over the chicken thighs (or breasts) and let it marinate for at least 30 minutes, or up to overnight for more intense flavor.
Roast the Vegetables
: Preheat your oven to 400°F (200°C). On a baking sheet, toss the zucchini, bell pepper, and onion with olive oil, cumin, cinnamon, salt, and pepper. Spread them in an even layer and roast for 20-25 minutes, or until tender and slightly charred.
Cook the Chicken
: While the vegetables are roasting, heat a skillet over medium-high heat. Add a little olive oil and cook the marinated chicken for 5-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Alternatively, you can roast the chicken in the oven at 400°F (200°C) for 20-25 minutes if you prefer a hands-off approach.
Prepare the Couscous
: While the chicken and vegetables cook, bring the broth to a boil in a small pot. Add the couscous and olive oil, then cover and remove from heat. Let it steam for 5 minutes, then fluff with a fork. Stir in the chopped parsley, dried apricots, and toasted nuts (if using).
Serve
: Plate the couscous with the roasted vegetables and top with the Moroccan-spiced chicken. Garnish with extra parsley and lemon wedges for a fresh finish.
Tips for Success
Customizing the Chicken: Use boneless chicken breasts for a leaner option, or skin-on thighs for more flavor and tenderness.
Add Extra Veggies: Roasted sweet potatoes, carrots, or eggplant would complement the Moroccan spices beautifully.
Make It a Meal Prep: This dish holds up well in the fridge for 3-4 days, so it’s perfect for meal prep. Just store the chicken, couscous, and veggies separately.
Spicy Kick: Increase the cayenne pepper or drizzle a bit of harissa for more heat.
Why You’ll Love This Dish
This Moroccan Spiced Chicken with Couscous is a feast for the senses, with the rich, aromatic spices elevating the dish to a whole new level. The sweetness of the apricots, the crunch of the almonds, and the fresh parsley bring brightness and texture to the couscous, while the roasted vegetables complement the warm, spiced chicken. It’s a comforting, vibrant meal that’s both hearty and healthy.