Moroccan-Spiced Chicken Couscous

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After making my trip to the grocery store to get everything for this recipe, I had all the ingredients except one. Of course. It had to be the couscous that I just could not find. I made my way to an ethnic grocery store in hopes that they would carry the pearl couscous I was looking for. No luck. Third try was the charm. Without it, I don’t think this dish would have tasted quite the same. Persistence and motivation has never tasted so good!

This one pot Moroccan Spiced Chicken Couscous is a savory, flavor packed dish perfect for meal planning and it only takes 15 minutes to prep. The other hour is where you just wait for it to finish and can take care of other errands during that time!

Couscous Fun Fact:

-Couscous is a sugar free and fat free semolina wheat staple popular in North African cuisine. It is surprisingly not a whole grain like brown rice or bulgur. While similar to pasta, it is made from crushed semolina wheat while pasta is more refined and made from ground wheat.

Moroccan Spiced Chicken Couscous

  • Servings: 6
  • Print

Ingredients

  • 3 tablespoons Moroccan spice blend (recipe below)
  • 1 ½ pounds of chicken breasts, skinless
  • 2 tablespoons olive oil
  • ½ onion, chopped
  • 3 cloves garlic, minced
  • 14 ounces canned chickpeas, drained and rinsed
  • 14 ounces fire roasted tomatoes (1 can)
  • 1 cup pearl couscous, dry
  • 1 bunch of kale, roughly chopped

Moroccan Spice Blend

  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1 teaspoon cardamom
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon allspice
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne pepper

Directions

Preheat: 375 F

  1. Mix together the spice ingredients. Season the chicken breasts with 2 tablespoons of the spice blend.
  2. In a dutch oven or oven safe pot, heat the olive oil over medium heat. Add the chicken breasts and sear each side until golden, for about 2 minutes. Set the chicken aside on a plate.
  3. Add the onion and garlic to the dutch oven and saute for about 3 minutes or until translucent. Add the rest of the spice blend and mix.
  4. Mix in the chickpeas, chicken broth, fire roasted tomatoes, couscous. Stir in the kale. Heat up to a boil and then add the chicken breasts on top.
  5. Cover the pot with a lid and place in the oven. Bake it for 30 minutes covered then uncover the pot. Bake for an additional 30 minutes uncovered.

Tips:

-If you don’t have pearl couscous, you can also try making this with quinoa

-You can add sautéed almonds after it is done cooking for some extra crunch

-Raisins, chopped apricots, or chopped prunes can be added in step 4 for some sweetness

-Chicken with skin can be used for extra flavor

Recipe adapted from JoCooks

 

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