Moroccan Chicken with Couscous

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

2 tablespoons extra-virgin olive oil

2 small red onions, thinly sliced

3 carrots, halved crosswise and quartered lengthwise

2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice

1 1-inch piece ginger, peeled and finely chopped

Kosher salt

1 cup couscous

2 cups packed fresh cilantro (about 1 large bunch)

3 cups chopped rotisserie chicken breast (skin removed; about 12 ounces)

1/3 cup golden raisins

1 tablespoon honey

2 tablespoons toasted sliced almonds

Directions

  1. Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots; cook until the onions soften slightly, about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt; stir to coat the vegetables. Add 3 cups water and bring to a simmer. Cover and cook until the carrots are tender, about 8 minutes.
  2. Meanwhile, prepare the couscous as the label directs. Puree 1 3/4 cups cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor. Fluff the couscous and stir in the cilantro paste. Cover to keep warm.
  3. Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve over the couscous; top with the almonds.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

One Dish Chicken and Rice Bake

Perfect Roast Chicken

Chicken Quesadillas

Chicken Salad

Chicken Chili

Chicken Tetrazzini

White Chicken Chili

Chicken Parmesan