Description
This Moroccan-Inspired Chicken Couscous is a flavorful and hearty dish that combines tender, spiced chicken thighs roasted with vibrant vegetables and a fragrant couscous infused with cinnamon and fresh parsley. The dish presents a delightful balance of savory and sweet, with optional raisins to enhance the exotic profile. Perfect for a cozy dinner, it features traditional North African spices like Ras el Hanout and cinnamon, bringing a warm, aromatic touch to your meal.
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 chicken thighs (boneless, skinless)
- 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
- Preheat the oven: Heat the oven to 425 degrees F to prepare for roasting the chicken and vegetables.
- Make the seasoning rub: In a small bowl or glass measuring cup, whisk together the olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, 1/2 teaspoon cinnamon (reserve the other 1/2 teaspoon for couscous), and ground ginger until fully combined.
- Season the chicken: Pat the chicken thighs dry and season both sides generously with kosher salt and black pepper. Pour about 3/4 of the seasoning rub over the chicken and toss well to coat all pieces evenly. Set aside to marinate briefly.
- Prepare the vegetables: In a mixing bowl, combine the carrots, celery, and red onion. Season with kosher salt and black pepper, then pour the remaining seasoning rub over the vegetables. Toss to coat thoroughly.
- Arrange for baking: Transfer the coated chicken and vegetables to a large baking pan or rimmed sheet pan, spreading them out evenly to ensure proper roasting.
- Roast the chicken and vegetables: Bake in the center of the preheated oven for 40 to 45 minutes, or until the chicken is cooked through and juices run clear, and the vegetables have softened with some charred edges.
- Prepare the couscous: While the chicken is roasting, bring the water or chicken broth to a boil. In a saucepan over medium heat, warm 1 tablespoon of olive oil, then add the couscous and toast it, stirring frequently, until it turns golden brown. Season with kosher salt and 1/2 teaspoon ground cinnamon.
- Cook couscous: Pour the boiling water or broth over the toasted couscous, immediately turn off the heat, cover the saucepan, and let it sit undisturbed for 10 minutes to absorb all the liquid.
- Finish couscous: After resting, add the chopped fresh parsley to the couscous and fluff gently with a fork to separate the grains.
- Serve: Once the chicken is fully cooked, remove it from the oven. Spoon the couscous between the chicken pieces on the pan and allow it to sit for about 5 minutes to absorb some of the pan juices. Optionally, sprinkle with raisins before serving.
Notes
- You can substitute chicken broth for water in the couscous for enhanced flavor.
- Raisins are optional but add a lovely sweet note that complements the spices.
- For extra texture, consider adding toasted almonds or pine nuts to the couscous.
- Use boneless, skinless chicken thighs for juicier meat and easier eating.
- Adjust the spices according to taste; Ras el Hanout can vary in heat and intensity.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
