If you’ve ever craved a dish that bursts with warm, aromatic spices and feels like a hug on a plate, you’re going to love this Moroccan Spiced Chicken with Couscous Recipe. Trust me, this isn’t just any chicken dinner — it’s a vibrant celebration of flavors that’s surprisingly simple to pull off. When I first tried this recipe, I was amazed at how the spices and tender chicken came together with fluffy couscous to create something truly special. Stick around, and I’ll share everything you need to make it a hit in your own kitchen.
Why You’ll Love This Recipe
- Rich, Authentic Flavors: The blend of Ras el Hanout, cinnamon, and ginger creates a fragrant spice profile that really transports you to Morocco.
- Simple One-Pan Baking: You’ll only need a baking pan to cook the chicken and vegetables, making cleanup a breeze.
- Perfectly Fluffy Couscous: Toasting the couscous before soaking it in spiced water gives it amazing texture and depth.
- Family Favorite: My loved ones can’t get enough, and I’m sure yours will feel the same!
Ingredients You’ll Need
This recipe is all about those bold North African spices paired with simple wholesome ingredients that you can find in most stores. The components work together beautifully — juicy chicken thighs, hearty vegetables, sweet raisins, and parsley to brighten everything up. Make sure to pick quality spices because they’re the star here.
- Extra virgin olive oil: Opt for a good quality one for richer flavor in the marinade and couscous.
- Red wine vinegar: This adds a subtle tang that balances the spices perfectly.
- Tomato paste: Brings deep umami and a touch of sweetness to the sauce.
- Garlic: Fresh minced garlic is a must for that classic pungency.
- Ras el Hanout: This Moroccan spice blend is key — it usually has cardamom, cumin, coriander, and a few secret extras.
- Ground cinnamon: Adds warmth and a hint of sweetness, used in both chicken and couscous.
- Ground ginger: Provides a little zing that complements the other spices.
- Chicken thighs (boneless, skinless): They’tender and juicy, perfect for soaking up flavors.
- Kosher salt and black pepper: Basic but essential for seasoning.
- Carrots: Cut into chunks, they roast beautifully and add natural sweetness.
- Celery ribs: Adds nice texture and freshness.
- Red onion: Brings a slightly sweet and sharp bite once roasted.
- Raisins (optional): I love the way they provide bursts of sweetness at the end.
- Couscous: The grain that soaks up all those lovely pan juices.
- Fresh parsley: Adds bright herbal notes to finish the couscous.
Variations
I love tweaking this Moroccan Spiced Chicken with Couscous Recipe depending on what I have on hand or the season. Feel free to make it your own and get creative!
- Add Chickpeas: Toss in some canned chickpeas with the vegetables for extra protein and texture — I discovered this when feeding a crowd and it was a hit.
- Use Chicken Drumsticks: I sometimes swap thighs for drumsticks for a heartier option, just adjust bake time accordingly.
- Spice Level Up: Add a pinch of cayenne or harissa paste if you want a little heat — my family actually enjoys the spicy kick!
- Vegetarian Version: Skip the chicken and roast a mix of eggplant, zucchini, and bell peppers with the same seasoning for a vibrant meatless meal.
How to Make Moroccan Spiced Chicken with Couscous Recipe
Step 1: Whip Up the Flavorful Spice Rub
Start by combining extra virgin olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, half of the ground cinnamon, and ground ginger in a small bowl. I love whisking this mixture until it’s perfectly smooth and fragrant — this step is crucial because it infuses all the flavor into the chicken and veggies. Make sure to reserve a bit of this rub to coat the vegetables later, so every bite sings.
Step 2: Marinate and Season the Chicken
Pat your boneless, skinless chicken thighs dry then season generously with kosher salt and black pepper. Pour about three quarters of the spice rub over the chicken and toss to coat each piece evenly — I like to use my hands here to really massage the flavors in. Let it rest while you prep the veggies, so the spices begin to work their magic.
Step 3: Toss the Veggies in the Remaining Rub
In a large bowl, combine chunked carrots, celery ribs, and thickly sliced red onions. Season with salt and pepper, then drizzle over the reserved spice rub. Toss everything together so the vegetables are evenly coated — this ensures they roast up tender with a beautiful flavor punch.
Step 4: Bake It All Together
Arrange the chicken and veggies on a large rimmed baking sheet or roasting pan in a single layer. Slide it into a preheated 425°F oven and let it bake for 40–45 minutes. You want the chicken cooked through and juicy with some nice caramelized edges, and the vegetables should be soft with a little char — my favorite part! Keep an eye during the last 10 minutes to make sure nothing burns, but that char adds such depth of flavor.
Step 5: Toast and Prepare the Couscous
While your chicken roasts, heat a tablespoon of olive oil in a saucepan over medium heat. Add the couscous and stir regularly, toasting it to a golden brown — this simple trick adds nuttiness and prevents it from being mushy. Sprinkle in salt and the remaining cinnamon, then pour in one cup of boiling water or broth. Immediately turn off the heat and cover tightly. Let it sit undisturbed for 10 minutes so the couscous absorbs all the liquid. When ready, fluff with a fork and stir in chopped fresh parsley for a bright, fresh finish.
Step 6: Bring It All Together
Once the chicken is cooked through, take the pan out of the oven and scatter the fluffy couscous between the chicken pieces. Let everything rest for about 5 minutes to soak up those wonderful pan juices. If you enjoy a touch of sweetness like me, sprinkle with raisins — they add a lovely contrast to the spices and make each bite exciting.
Pro Tips for Making Moroccan Spiced Chicken with Couscous Recipe
- Marinate Ahead: If you have time, let the chicken marinate in the spice rub for a few hours or overnight — the flavors deepen beautifully.
- Dry Chicken for Better Browning: Patting the chicken dry before seasoning helps the skin (if using skin-on) or surface develop that perfect roast color.
- Toast Couscous for Texture: Toasting the couscous before adding water gives it a nuttier flavor and prevents clumping — a little step that makes a big difference.
- Don’t Skip Resting: Letting the chicken and couscous rest together in the pan for a few minutes helps everything absorb the juicy pan drippings.
How to Serve Moroccan Spiced Chicken with Couscous Recipe
Garnishes
I’m a big fan of fresh garnish to brighten the dish. A handful of chopped fresh parsley really lifts the earthy spices and adds a pop of color. Sometimes I sprinkle toasted slivered almonds on top for a bit of crunch and a lovely nutty contrast. Don’t be shy to add a squeeze of fresh lemon juice right before serving — it cuts through the richness beautifully.
Side Dishes
While the couscous is a great base on its own, I love pairing this dish with a crisp cucumber and tomato salad dressed with lemon and olive oil. It brings a refreshing contrast that’s perfect alongside all the warm spices. Roasted vegetables like eggplant or cauliflower also complement the flavors nicely if you want to add extra veggies.
Creative Ways to Present
For special occasions, I like to serve the chicken and couscous on a large communal platter — it invites everyone to dig in family-style, which feels so friendly and festive. Garnish with fresh herbs, lemon wedges, and dried fruits like apricots or dates to elevate the look. I once even added edible flowers for a stunning presentation that wowed my guests!
Make Ahead and Storage
Storing Leftovers
After dinner, I usually store any leftovers in an airtight container in the fridge. The chicken stays tender and the spices actually soak further into the meat overnight, making for an even tastier next-day lunch. Just be sure to separate the couscous if you can to keep it from getting soggy.
Freezing
This Moroccan Spiced Chicken with Couscous Recipe freezes well if you want to prep ahead. I freeze the cooked chicken and veggies in portion-sized containers (without the couscous), then thaw overnight in the fridge before reheating. The couscous doesn’t freeze quite as well, so I recommend making that fresh to keep its lovely texture.
Reheating
To reheat leftovers, gently warm the chicken and veggies in a 350°F oven or covered skillet with a splash of water to keep things moist. Warm the couscous separately on the stovetop or in the microwave, adding a bit of olive oil or broth to refresh its fluffiness. This technique helps keep the texture just as good as when freshly cooked.
FAQs
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What is Ras el Hanout, and can I substitute it?
Ras el Hanout is a traditional Moroccan spice blend that typically includes cardamom, cumin, coriander, cinnamon, and other warming spices. If you don’t have it on hand, you can create a simple mix of ground cumin, coriander, paprika, cinnamon, and a pinch of cayenne for some heat. The flavor will be slightly different but still delicious and aromatic.
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Can I use bone-in chicken instead of boneless thighs?
Absolutely! Bone-in chicken thighs or drumsticks can be used—just expect a longer baking time (around 50-60 minutes) to ensure the meat cooks through. The bones add extra flavor and keep the chicken juicy.
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Is it necessary to toast the couscous?
Toasting the couscous is a step I highly recommend because it gives the grain a lovely nutty flavor and improves its texture by preventing clumping. You can skip it if pressed for time, but the final couscous won’t have quite the same depth.
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Can I prepare this recipe ahead of time?
Yes, you can marinate the chicken in the spice rub up to 24 hours ahead to deepen the flavors. Cook the dish fresh when you’re ready. Leftovers also keep well in the fridge for 3-4 days.
Final Thoughts
This Moroccan Spiced Chicken with Couscous Recipe has become one of my absolute favorites to make when I want to impress without stress. Its vibrant spices, tender chicken, and fluffy couscous truly feel like something special, but the steps are approachable for any home cook. I love sharing this recipe because it invites you to explore new flavors while feeling completely at home in your own kitchen. Give it a try — I promise you’ll find it as comforting and delicious as my family does!
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Moroccan Spiced Chicken with Couscous Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Description
This Moroccan-Inspired Chicken Couscous recipe blends tender, well-seasoned chicken thighs with aromatic vegetables and a fragrant couscous side. Infused with classic spices like Ras el Hanout, cinnamon, and ginger, and complemented by a tangy tomato paste and garlic rub, this oven-baked dish captures the essence of Moroccan flavors with ease. Perfect for a comforting dinner, it pairs juicy roasted chicken and caramelized vegetables with golden toasted couscous tossed with fresh parsley and a hint of cinnamon.
Ingredients
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 sliced 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 Oven: Heat the oven to 425 degrees F (220 degrees C) to prepare for roasting the chicken and vegetables.
- Make the Seasoning Rub: In a small bowl or glass measuring cup, combine the olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, 1/2 teaspoon ground cinnamon, and ground ginger. Whisk well until thoroughly blended.
- Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and black pepper. Pour about three-quarters of the seasoning rub over the chicken and toss gently to coat all pieces evenly. Set aside.
- Prepare the Vegetables: Place carrots, celery, and red onion slices into a mixing bowl. Season with kosher salt and black pepper, then add the remaining seasoning rub. Toss well to coat the vegetables evenly.
- Arrange for Baking: Transfer the coated chicken thighs and seasoned vegetables to a large baking pan or a rimmed sheet pan, spreading them out evenly for roasting.
- Bake: Place the pan in the center of the preheated oven. Roast for 40 to 45 minutes, until the chicken is fully cooked through (internal temperature 165°F/74°C) and juices run clear, and the vegetables are tender with some charred edges.
- Toast the Couscous: While the chicken and vegetables are baking, bring the water or chicken broth to a boil. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the couscous and toast it, stirring frequently, until it turns a golden brown color.
- Cook the Couscous: Season the toasted couscous with kosher salt and 1/2 teaspoon ground cinnamon. Pour in the boiling water or broth, immediately turn off the heat, cover with a lid, and let it sit undisturbed for 10 minutes to absorb the liquid.
- Fluff and Finish Couscous: After the resting period, add the chopped fresh parsley to the couscous. Use a fork to gently fluff the grains, mixing the parsley evenly.
- Serve: Remove the roasted chicken and vegetables from the oven. Spoon the couscous around and between the chicken pieces on the pan, allowing it to soak up some of the flavorful pan juices for about 5 minutes. Sprinkle with raisins if desired, and serve warm.
Notes
- Ras el Hanout is a Moroccan spice blend; if unavailable, substitute with a mix of ground cumin, coriander, cinnamon, and ginger.
- Using chicken broth instead of water for couscous adds extra flavor.
- Allowing couscous to sit covered off the heat lets it steam perfectly without becoming mushy.
- Adding raisins is optional but adds a nice sweet contrast to the savory dish.
- Ensure chicken thighs are cooked to an internal temperature of 165°F (74°C) for safety.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 37 g
- Cholesterol: 125 mg
