Traditional Moroccan Chicken Couscous Recipe
Massive flavor packed in a quick one-pot meal
Equipment
- 1 Dutch oven Or similar large pan that can be lidded.
Ingredients
- 1 lb Chicken breast, boneless skinless thawed
- ¾ Cup Dry Moroccan Couscous
- 1 onion, chopped
- 1 ½ cups carrot chopped into half moons
- 4 oz Mushrooms
- 1 ¼ Cup Low sodium chicken broth (or 1 ¼ tsp chicken bullion to 1 ¼ water)
- 2 tbsp Fresh Oregano, chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp minced garlic about 3 cloves
- ¼ tsp turmeric
- ½ tsp ground cumin Split between marinade and couscous
- ½ tsp ground cinnamon Split between marinade and couscous
- 2 tbsp Lebanese 7 Spice Split between marinade and couscous
- 3 tbsp olive oil Split between marinade and couscous
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cube the chicken breast and marinate for 30 minutes to two hours. Mix the marinade from sour cream, olive oil, lemon juice, paprika, turmeric, and Lebanese 7 spice.
- Heat the pan on medium high with a little bit of oil. Once hot, brown the cubed marinated chicken on at least two sides. Cook each side for 2-3 minutes, and when finished the chicken should be almost cooked through. Depending on the size of your pan and chicken, you may need to do this in a couple batches. When done, set the chicken aside.
- Fry the onions, mushrooms, and carrots for 3-5 minutes, or until it all begins to brown.
- Add the spices to the vegetables, including 7 spice, cumin, cinnamon, turmeric, and minced garlic. Fry for 1-2 more minutes, until the spices become aromatic.
- Add the chicken broth to the pan, and bring to a boil. Scrape the bottom of the pan (with a rubber or wooden spoon) to deglaze the pan.
- Add the dry couscous and chicken to the pot and stir to combine. Cover the pan tightly and turn off the burner. Let it rest 5-6 minutes, then fluff with the cilantro and oregano and serve.
