Description
This Moroccan-Inspired Chicken Couscous is a flavorful and aromatic dish featuring tender chicken thighs marinated in a spicy blend of Ras el Hanout, cinnamon, ginger, and tomato paste, roasted alongside hearty vegetables. Served with toasted, cinnamon-infused couscous mixed with fresh parsley, this recipe offers a balanced, satisfying meal that brings North African flavors to your table.
Ingredients
Scale
For the chicken and vegetables
- 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: Heat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Prepare the seasoning rub: In a small bowl or glass measuring cup, combine 1/3 cup olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, 1/2 teaspoon ground cinnamon (from the 1 teaspoon divided), and ground ginger. Whisk well to form a smooth seasoning paste.
- Season the chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and black pepper. Pour approximately 3/4 of the seasoning rub over the chicken and toss to coat all pieces evenly. Set aside to marinate briefly.
- Season the vegetables: Place the carrots, celery, and sliced red onion in a large mixing bowl. Season with kosher salt and black pepper, then add the remaining seasoning rub. Toss thoroughly to coat the vegetables in the seasoning.
- Arrange for roasting: Transfer the marinated chicken thighs and seasoned vegetables to a large baking or rimmed sheet pan, spreading them out evenly for roasting.
- Roast chicken and vegetables: Bake in the preheated oven for 40 to 45 minutes until the chicken is fully cooked (internal temperature of 165°F/75°C) and juices run clear. The vegetables should be tender and lightly charred at the edges.
- Prepare couscous while chicken roasts: Bring 1 cup water or chicken broth to a boil. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the couscous and toast, stirring frequently until it turns golden brown and releases a nutty aroma, about 3-5 minutes. Season with kosher salt and 1/2 teaspoon ground cinnamon, then pour in the boiling water or broth. Immediately remove from heat, cover with a tight-fitting lid, and let stand undisturbed for 10 minutes to absorb the liquid.
- Fluff couscous and add parsley: Once the couscous has absorbed all the liquid, remove the lid and fluff gently with a fork. Stir in the chopped fresh parsley for a burst of freshness.
- Serve: Remove the chicken and vegetables from the oven. Spoon the couscous between the chicken pieces in the baking pan to soak up the flavorful pan juices. Let rest for about 5 minutes before serving. Garnish with raisins if desired.
Notes
- Using chicken broth instead of water for the couscous adds extra depth of flavor.
- Ras el Hanout spice blend can be found at specialty stores or online; it typically includes a mix of North African spices for authentic flavor.
- Make sure not to lift the lid while the couscous is absorbing liquid to ensure fluffiness.
- Raisins add a lovely sweet contrast but can be omitted for a more savory dish.
- For extra texture, you can add toasted almonds or pine nuts to the couscous before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg
