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Moroccan Chicken Couscous

Traditional Moroccan Chicken Couscous

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Cook Time 1 hour
Total Time 1 hour
Course Dinner, Entree, Main Course
Servings 4 servings

Ingredients
  

  • 3 tbsp Moroccan spice blend (recipe below)
  • 1-1/2 pounds chicken breasts boneless and skinless
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 5 cloves garlic minced
  • 1/2 cup golden raisins
  • 14 ounces chickpeas drained/rinsed
  • 14 ounces fire roasted tomatoes
  • 3 cups chicken broth
  • 1 cup pearl couscous dry
  • 4 cups kale rinsed and roughly chopped

MOROCCAN SPICE BLEND

  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp allspice
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 tsp cardamom

Instructions
 

  • Preheat oven to 375℉.
  • Combine all the Moroccan spice blend ingredients together. The recipe should yield 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 an 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.
  • Add the onion and garlic to the pot and sauté for about 3 minutes until the onion softens and becomes translucent, and garlic is aromatic. Add the remaining 1 tbsp of the Moroccan spice blend and stir.
  • Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous, and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.
  • Cover the pot with a lid and place it in the oven. If your pot doesn't have a lid, cover with aluminum foil. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.

Notes

Chicken breasts with skin and bones can also be used for additional flavor.
This recipe will last for 3-4 days in an airtight container in the fridge and freezes well for up to 3-4 months. Allow it to thaw fully overnight in the fridge before reheating.
Keyword Chicken, Couscous
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