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
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 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
