Moroccan Chicken Couscous

Name: Moroccan Chicken Couscous
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Ingredients: 3 tbsp Moroccan spice blend (recipe below); 4 chicken breasts ( about 1 1/2 lbs, boneless and skinless); 2 tbsp olive oil; 1 large onion (chopped); 5 cloves garlic (minced); 1/2 cup golden raisins; 14 oz chickpeas ((1 can) drained and washed); 14 oz fire roasted tomatoes ((1 can)); 3 cups chicken broth (low sodium); 1 cup pearl couscous (dry); 4 cups kale (rinsed and roughly chopped); 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp ground ginger; 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 1/2 tsp allspice; 1 tsp coriander; 1/2 tsp turmeric; 1/4 tsp cayenne pepper; 1 tsp cardamom

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Prep Time: 10 minutes

Cook Time: 80 minutes

Total: 90 minutes

Servings: 8

Cost: $11.49 /serving

Author : Joanna Cismaru

chicken couscous couscous recipe moroccan couscous

Instructions

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Step 1

Preheat oven to 375 F degrees.

Step 2

Combine all the Moroccan spice blend ingredients together. The recipe should yields about 8 to 9 tsp or about 3 tbsp.

Step 3

Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.

Step 4

In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side. The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.

Step 5

Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.

Step 6

Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.

Step 7

Cover the pot with a lid and place in the oven. If your pot doesn't have a lid, cover with aluminum foil. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.

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