Moroccan Chicken Couscous
CATEGORIES
INGREDIENTS
  • Cooking Time: - 80 mins
  • Servings: 8
  • Preparation Time: - 10 mins
  • 3 tbsp Moroccan spice blend recipe below
  • 4 chicken breasts, about 1 1/2 lbs, boneless and skinless
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 5 cloves garlic minced
  • 1/2 cup golden raisins
  • 14 oz chickpeas (1 can) drained and washed
  • 14 oz fire roasted tomatoes (1 can)
  • 3 cups chicken broth low sodium
  • 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
DIRECTIONS
  1. Preheat oven to 375 F degrees.
  2. Combine all the Moroccan spice blend ingredients together. The recipe should yields about 8 to 9 tsp or about 3 tbsp.
  3. Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.
  4. 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.
  5. Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.
  6. 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.
  7. Cover the pot with a lid and place 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.
RECIPE BACKSTORY
You can also use chicken breasts with skin and bones for additional flavor. Chicken thighs or drumsticks are also fine. I used a large Dutch Oven Braiser that is oven safe. A tagine would also work great with this recipe.