Description
Moroccan-Inspired Chicken Couscous is a flavorful dish featuring tender, oven-roasted chicken thighs marinated in a blend of aromatic spices including Ras el Hanout, cinnamon, and ginger. Accompanied by roasted carrots, celery, and onions, and served with golden toasted couscous infused with cinnamon and fresh parsley, this recipe offers a delightful fusion of textures and vibrant North African flavors perfect for a wholesome family 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 boneless, skinless chicken thighs
- 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: Set your oven to 425 degrees Fahrenheit to ensure it’s properly heated for roasting the chicken and vegetables.
- Make the Seasoning Rub: In a small bowl or glass measuring cup, whisk together olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, 1/2 teaspoon ground cinnamon, and ground ginger until well combined.
- Prepare the Chicken: Pat chicken thighs dry and season both sides generously with kosher salt and black pepper. Pour about three-quarters of the seasoning rub over the chicken and toss, making sure each piece is evenly coated. Set aside to marinate while preparing vegetables.
- Prepare the Vegetables: In a mixing bowl, combine carrots, celery, and red onions. Season with kosher salt and black pepper, then add the remaining seasoning rub and toss to coat the vegetables evenly.
- Arrange for Baking: Transfer the coated chicken thighs and seasoned vegetables to a large baking pan or rimmed sheet pan, spreading them out evenly.
- Roast Chicken and Vegetables: Place the baking pan in the center of the preheated oven and roast for 40 to 45 minutes, or until the chicken is fully cooked with clear juices and the vegetables are tender with slight char.
- Prepare the Couscous: While the chicken roasts, bring the water or chicken broth to a boil. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the couscous and toast it by stirring frequently until golden brown. Season with kosher salt and 1/2 teaspoon ground cinnamon.
- Cook the Couscous: Pour the boiling water or broth over the toasted couscous, immediately turn off the heat, and cover the saucepan. Let it sit undisturbed for 10 minutes to absorb the liquid fully.
- Fluff and Finish Couscous: After 10 minutes, uncover and add the chopped fresh parsley. Fluff the couscous gently with a fork to combine the herbs.
- Serve: Once the chicken is done roasting, remove from the oven and spoon the fluffy couscous around and between the chicken pieces. Let it sit for about 5 minutes to soak up some pan juices. Garnish with a handful of raisins if desired, then serve warm.
Notes
- Ras el Hanout is a Moroccan spice blend; if unavailable, substitute with a mix of cumin, coriander, paprika, turmeric, cinnamon, and allspice.
- Using chicken broth instead of water for the couscous adds extra flavor.
- To make this dish gluten-free, substitute traditional couscous with a gluten-free grain like quinoa or millet.
- Raisins are optional but add a nice sweetness that balances the spices well.
- Ensure chicken thighs are cooked to an internal temperature of 165°F for safety.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken thigh with couscous and vegetables)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg
