Description
This Moroccan-Inspired Chicken Couscous is a flavorful one-pan meal that combines tender, spice-rubbed chicken thighs with roasted vegetables and fragrant couscous. The chicken is marinated in a rich blend of ras el hanout, cinnamon, and ginger, then baked alongside carrots, celery, and red onions for a hearty and aromatic dish. The couscous is toasted and cooked with cinnamon and parsley, providing the perfect fluffy base to soak up the delicious pan juices. Optional raisins add a sweet contrast to the savory spices, making this recipe a delightful and well-rounded meal inspired by North African flavors.
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 the oven: Set your oven to 425°F (220°C) to prepare for baking the chicken and vegetables.
- Prepare the seasoning rub: In a small bowl or glass measuring cup, whisk together the olive oil, red wine vinegar, tomato paste, minced garlic, ras el hanout, 1/2 teaspoon ground cinnamon, and ground ginger until fully combined.
- Season the chicken: Pat the chicken thighs dry with paper towels, then season both sides with kosher salt and black pepper. Pour about three-quarters of the seasoning rub over the chicken and toss until all pieces are well coated. Set aside to marinate briefly.
- Season the vegetables: In a mixing bowl, place the carrots, celery, and red onion slices. Season with kosher salt and black pepper, then pour the remaining seasoning rub over the vegetables and toss to coat evenly.
- Arrange for baking: Transfer the seasoned chicken and vegetables to a large rimmed baking pan or sheet pan, spreading them out in a single layer to ensure even cooking.
- Bake: Place the baking pan in the preheated oven and bake for 40 to 45 minutes, or until the chicken is fully cooked through and the internal juices run clear. The vegetables should be tender and slightly charred.
- Prepare the couscous: While the chicken and vegetables bake, bring 1 cup of water or chicken broth to a boil. Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the couscous and toast it by stirring regularly until it turns golden brown and fragrant.
- 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, and cover the saucepan with a lid. Let it sit undisturbed for 10 minutes, allowing the couscous to absorb the liquid fully.
- Finish the couscous: Once the couscous has absorbed the liquid, fluff it gently with a fork and stir in the chopped fresh parsley for brightness and freshness.
- Serve: Remove the chicken from the oven and spoon the fluffy couscous among the chicken pieces in the pan to soak up the pan juices. Let it rest for about 5 minutes. If desired, sprinkle with raisins for a touch of sweetness before serving.
Notes
- Ras el hanout is a North African spice blend; if unavailable, substitute with a mix of cumin, coriander, cinnamon, and allspice.
- Using chicken broth instead of water for the couscous adds extra flavor.
- Patting the chicken dry before seasoning ensures better browning.
- Optional raisins provide a sweet contrast to the savory spices and can be omitted for a less sweet version.
- Leftover roasted vegetables can be served as a side or added to salads.
- Ensure the couscous is covered and undisturbed during the resting period to achieve fluffy grains.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
