MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS
A flavorful chicken stew that uses exotic spices and nice vegetables served over whole-grain couscous. This recipe was actually a real chicken contest winner! Vegetables and even meat can vary according to taste, but I find squash, carrots, bell peppers, and lamb work well in this recipe. Even though the spices seem strange, the flavors are subtle but fragrant! A real favorite at home.
Provided by Myleen Sagrado Sjödin
Number Of Ingredients 15
- Prepare the couscous according to package directions.
- Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
- Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.
Nutrition Facts : Calories 399.4 calories, Carbohydrate 50.7 g, Cholesterol 66.8 mg, Fat 6.7 g, Fiber 7.8 g, Protein 33.4 g, SaturatedFat 1.2 g, Sodium 1539 mg, Sugar 3.6 g
MOROCCAN CHICKEN WITH COUSCOUS
Add Moroccan Chicken with Couscous to your meal for exotic flavor. This Moroccan Chicken with Couscous is surprisingly easy and takes just 45 minutes from start to finish.
Provided by My Food and Family
Yield 6 servings
Number Of Ingredients 12
- Heat oven to 350ºF.
- Toss first 3 ingredients with 1 tsp. dressing. Place on one half of foil-covered rimmed baking sheet sprayed with cooking spray. Place chicken on other half of prepared baking sheet; brush with remaining dressing. Bake 40 min. or until chicken is done (165°F), adding nuts, apricots and raisins to the baking sheet for the last 5 min. Remove from oven.
- Heat oil in saucepan on medium heat. Add onions along with the anise and cinnamon sticks from baking sheet; cook and stir 3 to 5 min. or until onions are crisp-tender. Stir in broth; bring to boil. Remove and discard anise and cinnamon sticks. Add couscous to onions in pan; mix well. Remove from heat; cover. Let stand 5 min.
- Fluff couscous mixture. Add garlic, nuts and fruit from baking sheet; mix lightly. Serve with the chicken.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
MOROCCAN SEASONED CHICKEN WITH PINE NUT COUSCOUS
- In a large bowl, combine paprika, turmeric, coriander, cumin and cinnamon; add chicken and toss.
- In a large skillet, heat oil over medium high heat and cook chicken until browned, about 3 to 4 minutes.
- Add onion, garlic and lemon slices; season with salt and pepper.
- Cook, stirring frequently, until the onion is softened, about 6 minutes.
- Add 1 cup chicken stock, olives, and lemon juice; scrape brown bits from bottom of pan, remove from heat, and season with salt and pepper.
- Heat the remaining chicken stock and butter in a medium saucepan until boiling; stir in couscous, cover, and turn off the heat; let stand 5 minutes.
- Fluff couscous with a fork and stir in pine nuts.
- Serve the chicken and sauce over the couscous and sprinkle with parsley.
Nutrition Facts : Calories 558.6, Fat 29.7, SaturatedFat 7, Cholesterol 77.1, Sodium 584, Carbohydrate 48.2, Fiber 6.5, Sugar 3.2, Protein 27.7
SWEET AND NUTTY MOROCCAN COUSCOUS
I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!
Provided by Christina S.
Number Of Ingredients 8
- Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g
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ONE POT MOROCCAN CHICKEN STEW WITH SWEET POTATO & COUSCOUS ...
- Add coconut oil to a large dutch oven or pot over medium high heat. Once coconut oil is melted, add in chicken thighs and generously season with salt and pepper. Brown chicken thighs for about 3-4 minutes per side. You do not need to cook completely. Remove chicken and transfer to a plate.
- Add in garlic, onion, carrot, cauliflower florets and diced sweet potato. Cook for 6-8 minutes, stirring frequently, until onion begins to soften.
- Next stir in spices: ground turmeric, cumin, cinnamon. Let spices cook for 30 more seconds to enhance flavors, then add the chicken thighs back into the pot. Slowly add in chicken broth, then couscous and salt and pepper. Stir to combine and make sure the chicken is well coated with the broth. Bring to to a boil, then cover, reduce heat to low and simmer for 15 minutes. After 15 minutes remove the lid, stir and allow to simmer uncovered for 10-15 more minutes or until most of the liquid is absorbed. At this point, you can remove the chicken and shred then add back to the pot, or you can leave as is and serve with larger chicken pieces (and eat with a fork and knife). I like to shred the chicken but either way this recipe is simply fabulous.
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Estimated Reading Time 5 mins
- Heat a large saucepan to medium-high. Add olive oil, onion, garlic and spices. Sauté until the onions are translucent, stirring occasionally – about 5 minutes.
- Remove from heat stir in couscous. Let sit for 10 minutes, or until the couscous has absorbed the broth.
MOROCCAN SHEET PAN CHICKEN RECIPE - THE WANDERLUST KITCHEN
4.5/5 (171)Category Main DishCuisine MoroccanTotal Time 45 mins
- In a small bowl, prepare the spice rub by combining the salt, cumin, paprika, turmeric, cayenne, and black pepper. Stir in 1 tablespoon of olive oil, 1 tablespoon of melted butter, and the pressed garlic.
- Cut the lemon in half and set one half aside. Cut the remaining half into thin slices, then arrange the slices in a single layer on a rimmed half sheet pan. Scatter the onion wedges over the lemons, then drizzle 2 teaspoons of olive oil over the onions. Sprinkle the pan with 1/4 teaspoon of salt and 1 teaspoon turmeric.
- Place the chicken quarters on the pan, skin side up. Pat the top of the chicken dry, then brush the prepared spice mixture evenly onto the skin of each quarter.
MOROCCAN-STYLE CHICKEN COUSCOUS • BEYOND MERE SUSTENANCE
Estimated Reading Time 7 mins
- Sauté the aromatics, squash or sweet potatoes, and chicken - Over medium-high heat, add olive oil to a dutch oven or deep skillet. Add onion, garlic, and ginger. Saute until onion softens, and garlic is golden but not browned. Add cubed squash or sweet potatoes. Continue to stir until they begin to brown. Watch the heat. Add chicken. Cook until the chicken begins to brown. Again, watch the heat.
- Sauté the spices - Add cinnamon, cumin, turmeric, and red pepper or cayenne. Stir frequently to keep spices from burning - 2-3 minutes.
- Finish the stew - Add garbanzos, tomatoes with their juice, and the broth. Cover and reduce heat to low. Simmer while couscous is prepared.
- Make the couscous - Prepare couscous according to package instructions. I prefer broth to water, but water is fine as well. Just prior to serving, stir in the toasted sliced or slivered almonds, fluffing the grains with a fork.
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- Combine all the Moroccan spice blend ingredients together. The recipe should yields about 8 to 9 tsp or about 3 tbsp.
- Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.
- In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side. The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.
MOROCCAN CHICKEN WITH FIGS AND COUSCOUS - THE BOSSY KITCHEN
5/5 (9)Category Meat And PoultryCuisine MoroccoTotal Time 40 mins
- Add the spices(brown sugar, coriander, cumin, paprika, cinnamon, garlic, ginger, salt, pepper and flour)
- Put the olive oil into a large skillet and set over medium heat. When hot, add the chicken and brown it on each side.
MOROCCAN CHICKEN WITH COUSCOUS – JEANIE AND LULU'S KITCHEN
Estimated Reading Time 4 mins
- Heat the olive oil in a large dutch oven over medium high heat. Brown the chicken thighs in it in batches for about 3 minutes on each side. They don't have to be completely cooked through, just golden on the outside. Remove them to a plate when they are done. Add the sliced onion to the pot and deglaze with the white wine to scrape up the yummy brown bits. Let the onion get soft and fragrant for a couple of minutes.
- Add the Ras el hanout, coriander, turmeric, cumin, ginger, dried tarragon, smoked paprika, cayenne and salt to the pot and let them get fragrant for about 30 seconds while stirring. Then pour in the chicken stock and honey and let the mixture come to a boil. Add the butternut squash, apricots, prunes and chickpeas. Return the chicken to the pot and stir everything well. Stick the bay leaves in last. Bring the pot to a boil again and reduce it to a simmer. Let the Moroccan chicken simmer for 2 hours.
- When the Moroccan chicken is just about done, quickly prepare the couscous. It only takes 10 minutes tops! In a small pot heat the chicken stock to a gentle boil. Add the spices and stir it in while it heats up. Once it is boiling, pour in the couscous and cover the pot. Take it off of the heat and let the couscous cook for 5 minutes, until it is tender. Fluff it up with a fork when it's done and that's it.
- Remove the cinnamon sticks and bay leaves from the Moroccan chicken and take it off of the heat. Scoop the couscous into pretty bowls and ladle a generous portion of the Moroccan chicken over it. Garnish with fresh parsley and serve immediately! This can also be served family style in a pretty tagine.
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- Heat the Olive Oil (1 dash) in a large dutch oven over medium high heat. Brown the Boneless, Skinless Chicken Thigh (2 pound) in it in batches for about 3 minutes on each side. Remove them to a plate when they are done. They don't have to be completely cooked through, just golden on the outside.
- Add the Onion (1) to the pot and deglaze with the White Wine (1 dash) to scrape up the yummy brown bits. Let the onion get soft and fragrant for a couple of minutes.
- Add the Ras el Hanout (1 teaspoon), Ground Coriander (1 teaspoon), Ground Turmeric (1 teaspoon), Ground Cumin (1/2 teaspoon), Saffron Threads (1 pinch), Ground Ginger (1/2 teaspoon), Dried Tarragon (1/2 teaspoon), Smoked Paprika (1/2 teaspoon), Cayenne Pepper (1/8 teaspoon), and Salt (1 pinch) to the pot and let them get fragrant for about 30 seconds while stirring.
ONE PAN MOROCCAN CHICKEN AND COUSCOUS - COOKING CLASSY
- Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes.
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- To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.
- Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Combine reserved flour mixture and shallots; add to skillet. Stir in 1/4 cup broth and dates. Bake at 375° for 25 minutes or until chicken is done.
- Remove chicken from skillet. Place skillet over medium heat; stir in 1 cup broth. Cook 1 minute; stir in cilantro. Return chicken to pan. Cover; remove pan from heat.
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- Cut chicken lengthwise into 1-inch-wide strips. Combine ginger and next 3 ingredients. Sprinkle evenly over chicken; set aside.
- Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add chicken and garlic; cook 3 minutes or until chicken is lightly browned. Add broth and peas; bring to a boil. Reduce heat, and simmer 2 minutes or until chicken is done. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Sprinkle with cilantro.
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Top Asked Questions
What is the best way to cook Moroccan Chicken couscous?This Moroccan Chicken Couscous is super flavorful and healthy loaded with exotic spices but still simple enough to make any night of the week. Preheat oven to 375 F degrees. Combine all the Moroccan spice blend ingredients together. The recipe should yields about 8 to 9 tsp or about 3 tbsp.
What to do with couscous?Give your next chicken stew a Moroccan twist with couscous. Hearty, wholesome chicken and chickpeas in spicy tomato gravy served over couscous. This simple and easy recipe gets done in less than 20 minutes. We are already in March, so the weather is getting a bit warmer during the day here.
How to cook couscous with chicken and chicken salad?Instructions Place the couscous in a large bowl then pour over the boiling hot stock. When the couscous is cooked, fluff with a fork then add all the remaining salad ingredients and mix well together. To make the chicken, combine all the ingredients in a bowl and mix well. Cook the chicken in a hot frying pan until golden brown and cooked through.
How to cook Moroccan Chicken Breast in the oven?Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred. In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side.