Chicken with Couscous

Chicken with Couscous

Chicken with Couscous is so easy and so delicious. Cooked in one pan, it has a Moroccan taste with the olives like you would have cooked it in a tagine. Chicken thighs are used in most Moroccan and North African recipes since they don’t dry out and they add considerable more flavor to the dish. With the couscous, this is like a casserole and don’t need an extra side dish. You can always serve one if you like, but its not necessary. Some warm flatbread, naan bread or pita bread is always a nice addition.  You would use the bread to pick up pieces of the chicken and couscous. Try our pita bread recipe. Just like in the restaurant.

Serves 4
Prep: 10 Minutes
Cook: 1 Hour

Ingredients:
8 Skin On, Bone-in Chicken Thighs
1 Tablespoon Garam Masala
2 Teaspoons Turmeric
Sea Salt
2 Tablespoons Olive Oil
3 Garlic Cloves, Sliced Thin
2 Medium Onions, Sliced Thin
2 Cups Chicken Stock
1 Cup Pitted Green Olives
1 Lemon Juice and Zest
8 Ounces Couscous
Small Bunch Flat-leaf Parsley, Chopped

Directions:
Toss the chicken thighs in a mixing bowl with half the Garam Masala, Turmeric and a pinch of the salt. Coat completely. Heat 1 Tablespoon oil at medium to medium-high in a deep frying pan with a lid. When the oil starts to shimmer, add the chicken and cook skin-side down, about 7-10 mins until golden brown. Turn the chicken over and cook another 2-3 minutes. Make sure it doesn’t burn. Transfer to a plate and cover to keep warm.

Pour remaining tablespoon of olive oil into the pan. Reduce the heat to medium and cook the garlic and onions for 5-8 mins until golden brown. Add the remaining half of the Garam Masala and Turmeric and cook for another minute. Add the olives and chicken stock. Turn up the heat and bring to a boil. Reduce the heat and add the chicken, skinside up.

Cover the pan with a lid. Simmer for 35-45 mins until the chicken is tender. When done, transfer just the chicken to a plate and cover with foil to keep warm. Turn off the heat. Add the lemon juice and couscous to the onion and garlic mixture. Add enough boiling water to just cover the couscous. Place the lid back on the pan. Let stand for about 5 minutes or until the couscous is cooked and the water is absorbed. Add half of the parsley and lemon zest. Fluff with a fork mixing in. Transfer couscous mixture to a serving platter. Place chicken on top of the couscous. Sprinkle the rest of the parsley and lemon zest. Serve immediately and enjoy.

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