Moroccan Chicken Couscous Learn like a Chef :-This chicken with couscous is a variation on the Moroccan chicken that I made earlier. For this particular preparation, I use chicken thighs that are boneless and skinless, and I rub them with a rub that is inspired by Moroccan cuisine.
The rub contains garlic, tomato paste, and warm flavors such as Ras El Hangout, cinnamon, and ginger. In order to prepare a chicken supper that is cooked in a single pan, I include veggies such as carrots, celery, and onions.
Moroccan Chicken Couscous Learn like a Chef
Ingredients :
For The Chicken
- ⅓ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 4 tablespoons tomato paste
- 4 cloves garlic (minced)
- 2 teaspoon Ras el Hanout
- 1 teaspoon ground cinnamon (divided)
- ¾ teaspoon ground ginger
- 6 to 8 chicken thighs (boneless, skinless)
- kosher salt and black pepper
- 3 carrots (cut into 1-inch pieces)
- 2 celery ribs (cut into 1-inch pieces)
- 1 red onion (large, halved and cut into ½-inch thick slices)
- handful of raisins (optional)
 For The Couscous
- extra virgin olive oil
- 1 cup couscous
- 1 cup water (or chicken broth)
- kosher salt
- ½ teaspoon ground cinnamon
- 1 cup fresh parsley (chopped)
Instructions :
Preheat the oven to 425 degrees F.
Make the rub for dressing. Pour the red wine vinegar, tomato paste, garlic, and spices into a small bowl or measuring cup made of glass. Use a whisk to mix.
Apply kosher salt and black pepper to both sides of the chicken. Spread about ¾ of the rub you just made on the chicken (save the rest for later) and toss it around to cover all the pieces. Put it aside for now.
Put the onions and veggies in a bowl. Add kosher salt and black pepper, and then pour on the rest of the seasoning rub. Combine by tossing.
Place the veggies and chicken in a large baking pan or a sheet pan with a lip around the edge.
Put the chicken in the middle of a hot oven and bake for 40 to 45 minutes, or until it’s fully cooked and the juices run clear. The veggies should get soft and charred as well.
Prepare the rice while the chicken and vegetables are baking. Bring the water or both to a boil until they get bubbly. A tablespoon of olive oil should be heated up in a pot. Toss the couscous around a lot as you cook it until it turns golden brown.
Put ½ teaspoon of ground cinnamon and kosher salt on top. Include the hot water. Stop the heat right away and cover the pot. Do not touch the couscous for 10 minutes. It should soak up all the juice. Before serving, mix the couscous with fresh parsley using a fork.
Do not put the chicken back in the oven until it is fully cooked. After putting the chicken pieces in the couscous, let it sit for about 5 minutes to soak up some of the pan juices. If you want, you can add raisins at the end.
Notes :
Get ready: You can season and prepare the chicken in the fridge up to one night ahead of time.
If you have extra chicken couscous, put it in a jar that won’t let air in and put it in the fridge for three to four days. Warm it up again on the stove over medium-low heat until the chicken is fully cooked. If necessary, add a little water.
Read this post again to learn more about how to cook couscous.
You can look through high-quality Mediterranean products in Our Shop, such as olive oils, couscous, and spices like Ras ell hangout.
Nutrition :
- Calories:Â 492.6kcal
- Carbohydrates:Â 31.6g
- Protein:Â 23.5g
- Saturated Fat:Â 7.7g
- Monounsaturated Fat:Â 21.2g
- Trans Fat:Â 0.1g
- Cholesterol:Â 110.7mg
- Sodium:Â 399.6mg
- Potassium:Â 594mg
- Fiber:Â 4g
- Vitamin A:Â 6208IU
- Vitamin C:Â 19.5mg
- Calcium:Â 69.6mg
- Iron:Â 2.6mg
