If you’re craving something vibrant, flavorful, and just downright comforting, let me share with you my all-time favorite Moroccan Chicken with Spiced Couscous Recipe. I first tried this dish on a chilly evening, and honestly, it transformed how I think about weeknight dinners—full of warm spices, tender chicken, and the most aromatic couscous. Stick with me, because I promise you’ll want to keep this recipe in your cooking rotation!
Why You’ll Love This Recipe
- Rich Flavor Profile: The blend of Ras el Hanout, cinnamon, and ginger brings an authentic Moroccan taste that’s both sweet and savory.
- Hands-Off Cooking: Once everything’s in the oven, you can relax knowing the magic is happening without much fuss.
- Perfectly Balanced Meal: Juicy chicken thighs paired with spiced couscous and tender veggies make every bite satisfying.
- Family Favorite: I love how my kids and guests always ask for seconds — it’s that kind of crowd-pleaser!
Ingredients You’ll Need
This Moroccan Chicken with Spiced Couscous Recipe brings together ingredients that complement each other beautifully. The spices shine best when paired with juicy chicken thighs and fresh veggies, and toasting the couscous adds a wonderful depth of flavor you don’t want to skip.
- Extra virgin olive oil: Adds richness and helps carry the spices evenly on the chicken.
- Red wine vinegar: Provides a subtle tang that balances the sweetness of tomato paste and spices.
- Tomato paste: Deepens the sauce with a concentrated tomato flavor and lovely red color.
- Garlic: Fresh minced garlic packs a punch of savory goodness.
- Ras el Hanout: The star Moroccan spice blend with warm, exotic notes—try to find a good quality one for best results.
- Ground cinnamon: Adds a subtle sweetness and warmth that’s signature in Moroccan dishes.
- Ground ginger: Brings a gentle spice and refreshing zing.
- Chicken thighs (boneless, skinless): Juicier and more forgiving compared to breasts, perfect for soaking up flavors.
- Kosher salt & black pepper: Basic seasonings that elevate every other ingredient.
- Carrots, celery, and red onion: These veggies soften and caramelize in the oven, adding texture and sweetness.
- Raisins (optional): I love the burst of sweetness they bring, but feel free to skip if you prefer savory-only.
- Couscous: Quick cooking grain that soaks up all the lovely pan juices and spices.
- Fresh parsley: Bright, herbaceous freshness finishes off the couscous beautifully.
- Water or chicken broth: Using broth instead of water deepens the couscous flavor.
Variations
One of the things I love about this Moroccan Chicken with Spiced Couscous Recipe is how easy it is to customize. Whether you want to dial up the heat or make it vegetarian-friendly, there’s room to play and make it your own.
- Add a kick of heat: I sometimes toss in a pinch of cayenne pepper or chopped fresh chili if I’m in the mood for a little spice—it really wakes up the flavors.
- Vegetarian option: Swap the chicken for hearty chickpeas or roasted cauliflower; it’s surprisingly satisfying and still super flavorful.
- Seasonal veggies: Feel free to swap carrots and celery with zucchini, bell peppers, or butternut squash depending on what’s fresh.
- Nutty additions: Toasted almonds or pine nuts sprinkled on top add a delightful crunch and extra texture.
How to Make Moroccan Chicken with Spiced Couscous Recipe
Step 1: Mix the Magic Seasoning Rub
Start by whisking together extra virgin olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, half the cinnamon, and ground ginger in a small bowl. This rub is going to coat your chicken and veggies, so get ready for that beautiful aroma to hit your kitchen!
Step 2: Prep the Chicken
Pat your chicken thighs dry to help the rub stick better. Season them with kosher salt and black pepper on both sides, then pour about three-quarters of the seasoning rub over the chicken. Toss to make sure every piece gets a luscious coating. Set the chicken aside so the flavors begin to meld.
Step 3: Season the Vegetables
Throw your chopped carrots, celery, and sliced red onion into a bowl. Season with salt and pepper, then drizzle with the remaining seasoning rub. Give everything a good toss so the spices cling to each piece—that way, every bite will have that same savory goodness.
Step 4: Roast Everyone to Perfection
Transfer the chicken and veggies onto a large rimmed baking pan. Spread them out evenly so they roast rather than steam. Pop the pan into a preheated oven at 425°F and roast for 40 to 45 minutes. You’re looking for the chicken to be fully cooked with juices running clear, and the veggies to be tender with a little char for that sweet, caramelized flavor.
Step 5: Toast and Prepare the Couscous
While everything is roasting, bring water or chicken broth to a boil. In a separate saucepan, warm a tablespoon of olive oil over medium heat and toss in the couscous. Toast it, stirring often, until it turns a toasty golden brown—this is a game changer for flavor and texture. Season with salt and the remaining cinnamon, then pour in the boiling liquid. Immediately turn off the heat and cover. Let it sit undisturbed for 10 minutes to absorb all the liquid. When ready, stir in fresh chopped parsley and fluff gently with a fork.
Step 6: Bring It All Together
Once your chicken has finished roasting, take it out of the oven and spoon the fresh couscous between the chicken pieces right on the pan. Let it rest for about 5 minutes to soak up those delicious pan juices. If you’re a fan, sprinkle some raisins over the top for that sweet pop of flavor. Serve warm and enjoy!
Pro Tips for Making Moroccan Chicken with Spiced Couscous Recipe
- Don’t Skip Toasting the Couscous: I discovered this trick when I forgot once—it made a huge difference in nutty flavor and kept the couscous from being mushy.
- Use Bone-In Chicken for Juiciness: While boneless works great, switching to bone-in thighs adds extra flavor and moistness if you have more time.
- Let It Rest Before Serving: Giving the dish a few minutes after baking lets the couscous soak in all those tasty pan juices, elevating the whole meal.
- Watch the Oven Temp: Roasting at 425°F caramelizes the veggies perfectly; lower temps won’t get that same char you want.
How to Serve Moroccan Chicken with Spiced Couscous Recipe
Garnishes
When it comes to garnishes, I love adding a sprinkling of fresh parsley to brighten every plate. Sometimes I’ll toss on a handful of toasted slivered almonds or scatter some golden raisins, which add a wonderful contrast to the warm spices and tender chicken. A quick drizzle of extra virgin olive oil before serving also adds a lovely sheen and richness.
Side Dishes
This Moroccan Chicken with Spiced Couscous Recipe is hearty enough to stand alone, but I often serve it with a simple cucumber and yogurt salad or roasted eggplant to add cool creaminess and extra veggies. A crisp green salad with lemon vinaigrette also complements the warm spices wonderfully.
Creative Ways to Present
For special occasions, I’ve served the chicken and couscous family-style on a large platter lined with fresh mint leaves and pomegranate seeds for pops of color. It’s a beautiful centerpiece that invites everyone to dig in and share. If you’re feeling extra festive, serve with warm flatbreads to scoop it all up.
Make Ahead and Storage
Storing Leftovers
I store leftover Moroccan chicken and couscous in an airtight container in the fridge for up to 3 days. I like to keep the chicken and couscous together so the flavors continue to mingle, but if you prefer, you can store them separately to preserve texture.
Freezing
This dish freezes surprisingly well! Just portion it into freezer-safe containers without the fresh parsley garnish. Thaw in the fridge overnight before reheating to keep the chicken moist and the couscous fluffy.
Reheating
To reheat, I recommend warming the leftovers gently in the oven at 350°F, covered with foil to prevent drying out. If you’re short on time, a covered microwave dish works too—just add a splash of water or broth to revive the couscous before heating.
FAQs
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Can I use chicken breasts instead of thighs in this Moroccan Chicken with Spiced Couscous Recipe?
Absolutely! Chicken breasts work fine, but you’ll want to watch the cooking time closely since they cook faster and can dry out. Consider marinating them a bit longer and checking for doneness at around 30-35 minutes to keep them juicy.
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What if I can’t find Ras el Hanout?
No worries! If you don’t have Ras el Hanout, you can make a quick blend using equal parts ground cumin, coriander, turmeric, cinnamon, ginger, and a pinch of cayenne. It won’t be exactly the same, but it’ll still give you that warm Moroccan flavor.
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Can I make this recipe gluten-free?
Yes! Simply swap traditional couscous for a gluten-free alternative like quinoa or millet. Toast and cook them similarly with spices and broth to keep that flavorful base.
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Is this recipe spicy?
It’s mildly spiced with warm flavors rather than heat. If you prefer more kick, adding a little cayenne pepper or fresh chilies is an easy way to tailor it to your taste buds.
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How do I prevent the couscous from clumping?
To avoid clumping, be sure to toast the couscous first and then fluff it with a fork after it’s absorbed the liquid. This simple step adds flavor and helps separate the grains perfectly.
Final Thoughts
This Moroccan Chicken with Spiced Couscous Recipe has become one of those feel-good meals that I reach for again and again. It’s cozy but vibrant, simple yet impressive, and always makes my kitchen smell like a little Moroccan feast. I hope this recipe brings you as much joy and satisfaction in the kitchen as it has for me—give it a try and watch your family fall in love with those bold, warm flavors.
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Moroccan Chicken with Spiced 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
A flavorful Moroccan-inspired chicken couscous recipe featuring tender baked chicken thighs with a rich blend of spices and vegetables, paired with toasted cinnamon couscous mixed with fresh parsley. This hearty dish offers a perfect balance of savory, sweet, and aromatic flavors for a comforting meal.
Ingredients
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 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 cut into 1/2-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, to taste
- 1/2 teaspoon ground cinnamon
- 1 cup fresh parsley, chopped
Instructions
- Preheat the oven: Heat the oven to 425 degrees Fahrenheit to prepare for baking 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, 1/2 teaspoon ground cinnamon, ground ginger, kosher salt, and black pepper until well combined.
- Season the chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and black pepper. Pour about 3/4 of the prepared seasoning rub over the chicken and toss to coat all pieces thoroughly. Set aside to marinate briefly.
- Prepare the vegetables: In a mixing bowl, combine the chopped carrots, celery, and red onion. Season with kosher salt and black pepper, then add the remaining seasoning rub. Toss everything together to evenly coat the vegetables.
- Arrange in baking pan: Transfer the seasoned chicken pieces and vegetables to a large rimmed baking pan or sheet pan, spreading them out evenly.
- Bake the chicken and vegetables: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the chicken is fully cooked through with clear juices and the vegetables are softened with some caramelization.
- Prepare the couscous: While the chicken bakes, bring the water or chicken broth to a boil. Heat a tablespoon of olive oil in a saucepan over medium heat. Add the couscous and toast it, stirring frequently, until it turns golden brown and fragrant.
- Season and cook couscous: Add kosher salt and 1/2 teaspoon ground cinnamon to the toasted couscous. Pour in the boiling water or broth, immediately turn off the heat, and cover the saucepan. Let the couscous absorb the liquid undisturbed for 10 minutes.
- Fluff couscous: Once ready, fluff the couscous gently with a fork. Stir in the freshly chopped parsley for a burst of fresh flavor.
- Serve: When the chicken is done, remove the pan from the oven. Spoon the couscous between the chicken pieces on the pan, allowing it to soak up the pan juices for about 5 minutes. Garnish with raisins if desired, and serve warm.
Notes
- For extra flavor, you can marinate the chicken in the seasoning rub for up to 2 hours before baking.
- Using chicken broth instead of water for the couscous adds additional depth to the flavor.
- Raisins are optional but add a nice touch of sweetness that complements the spices.
- If preferred, substitute chicken thighs with chicken breasts, adjusting the baking time accordingly.
- Ensure the baking pan has rimmed edges to prevent juices from spilling during baking.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 110 mg
