Moroccan Chicken with Couscous

Time: 1 hour plus marinating time

I hope you and your family get as much joy out of this delicious meal as we did… healthy, delicious and the aroma will fill your house!

Music Selection: For King & Country – Joy



1 tsp ground nutmeg

1 tsp ground coriander

1 tsp ground cumin

2 tsp ground ginger

1 tsp turmeric

1 tsp salt

2 tsp cinnamon

1 tsp sugar

1 tsp smoked paprika

1 tsp black pepper

½ tsp cayenne pepper

½ tsp cardamom

½ tsp ground allspice

½ tsp ground cloves

3 garlic cloves, minced

1/3 cup olive oil

2 Tbsp red wine vinegar

8 Tbsp tomato paste

Chicken & Vegetables:

12 chicken thighs, skinless and deboned

3 celery stalks, cut in 1 inch pieces

4 large carrots, peeled and cut into 1 inch pieces (and halved if large)

1 ½ large red onions, cut into half and layers separated


2 ½ cups couscous

2 ½ cups boiling chicken broth (or water)

1 tsp ground cinnamon

3 Tbsp olive oil


Optional: 1 cup raisins and chopped fresh parsley


Mix all of the rub ingredients together.

In large ziplock, place the chicken breasts and ¾ of the rub. Mix all over and set aside to marinate for several hours or overnight.

Preheat oven to 425 degrees and oil the bottom of a large baking dish (like a lasagna pan).

Place the cut up vegetables in a bowl and mix in the remaining rub to coat it all. Place vegetables in baking dish. Place all the pieces of chicken on top in an even layer. Cook in the oven for 40 – 45 minutes.

In the meantime, in a large sauce pot, heat the oil. Brown the couscous and cinnamon.

When browned, remove from heat and slowly pour in the boiling chicken broth. Stir and then cover. Let sit for 10 minutes, then flake with a fork.

To serve, place couscous and raisins in an individual bowl. Top with some vegetables, chicken and there should be sauce in the bottom of the pan. Sprinkle fresh parsley on top.

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