Amazing Moroccan Chicken with Couscous recipe. Plus: it’s very easy to make!
We’ve never been to Morocco. The closest we have ever been was in the World Showcase at EPCOT 🙂 But in our kitchen we have visited Morocco several times with this amazing Chicken with Couscous recipe.
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Amazing Moroccan Chicken with Couscous recipe. Plus: it's very easy to make!
- 1 tbsp caraway seeds
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp dried crushed red pepper
- 3 tbsp sweet paprika
- 2 tbsp olive oil
- 2 garlic cloves
- 1 1/2 tsp salt
- 1/2 cup olive oil
- 5 tbsp fresh lime juice
- 1 tsp finely grated lime peel
- 3 lb (1.5kg) chicken thighs
- Pinch sugar
- Fresh cilantro, for serving
- 1 1/2 cups plain couscous
- 1 1/2 cups water
- 1/2 tbsp butter
- 1/4 cup laminated almonds
- 1/4 cup raisins
- 1/4 cup cranberries
- 1 tsp cumin
- 1 tsp coriander powder
- Salt and pepper to taste
Toast caraway, coriander, and cumin seeds in a skillet over medium heat stirring occasionally, about 5 minutes. Let it cool completely.
Grind spices and dried crushed red pepper to fine powder. Add oil and garlic and grind to smooth paste. Stir in paprika and salt.
Whisk harissa, olive oil, lime juice, lime peel and pinch of sugar in a bowl. Rub mixture over all sides of chicken pieces. Place chicken in baking dish. Cover and marinate overnight (or at least a few hours).
Preheat oven to 350F (180C). Cook chicken for around 1 hour. Cover baking dish with foil for the first 30 minutes.
Bring water to a boil. Remove from heat, stir in couscous and let it rest for 5 minutes. Fluff couscous with the butter using a fork. Add remaining ingredients and mix well.
Serve chicken with cilantro on top and couscous on the side.