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
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 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
