Description
This Moroccan-Inspired Chicken Couscous recipe features tender, spiced chicken thighs roasted alongside aromatic vegetables and served with fluffy, cinnamon-scented couscous. The dish combines warm North African flavors such as Ras el Hanout, cinnamon, and ginger, balanced by the sweetness of raisins and the freshness of parsley, making a comforting and flavorful one-pan meal perfect for family dinners or entertaining.
Ingredients
Scale
For the chicken
- 1/3 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)
- 3/4 teaspoon ground ginger
- 6 to 8 chicken thighs (boneless, skinless)
- 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
- Extra virgin olive oil (1 tablespoon)
- 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 to prepare for roasting the chicken and vegetables.
- Make the Seasoning Rub: In a small bowl or glass measuring cup, whisk together olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, ground cinnamon, and ground ginger to create a flavorful rub for the chicken and vegetables.
- Prepare Chicken: Pat the chicken thighs dry, season both sides with kosher salt and black pepper, then pour about three-quarters of the seasoning rub over the chicken. Toss to coat all pieces evenly and set aside to marinate briefly.
- Prepare Vegetables: In a mixing bowl, combine carrots, celery, and red onion. Season with kosher salt and black pepper, then pour the remaining seasoning rub over the vegetables and toss well to coat.
- Assemble for Baking: Transfer the seasoned chicken and vegetables to a large baking or rimmed sheet pan, spreading them out evenly.
- Roast: Bake in the preheated oven for 40 to 45 minutes, until the chicken is fully cooked (juices run clear) and the vegetables are tender with some char for added flavor.
- Prepare Couscous: While the chicken roasts, bring water or chicken broth to a boil. Heat a tablespoon of olive oil in a saucepan over medium heat, add couscous, and toast it while tossing regularly until golden brown. Season with kosher salt and 1/2 teaspoon ground cinnamon. Pour in boiling liquid, immediately turn off the heat, cover the pan, and let sit undisturbed for 10 minutes until the liquid is absorbed.
- Finish Couscous: Once the couscous has absorbed the liquid, fluff it with a fork and stir in the chopped fresh parsley.
- Serve: Remove the chicken from the oven, spoon the couscous between the chicken pieces on the pan, and allow to rest for about 5 minutes to soak up pan juices. Garnish with raisins if desired, and serve warm.
Notes
- For deeper flavor, marinate the chicken with the rub for a few hours or overnight in the refrigerator before cooking.
- Substitute water with chicken broth for a richer couscous taste.
- Raisins add a sweet contrast—feel free to omit if you prefer savory only.
- You can use bone-in chicken thighs; just increase baking time by about 10 minutes and check for doneness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
