The Running Chef

This one-pot Moroccan spiced chicken and couscous recipe was inspired by the Moroccan tagines I enjoyed on holiday.

What Is A Tagine And How Is This Different?

The name for the morrocam stew known as tagine comes from the pot it is traditionally cooked in, also called a tagine. While many of the flavours used here might also be used to flavour a typical tagine, at least, by modern Western standards, it’s not quite a tagine. It’s cooked in much the same way you would cook a chicken stew, regardless of country, however, cous cous is added at the end. Couscous soaks up all that lovely liquor, leaving a drier dish which is more akin to a rice dish such as jambalaya or biryani.

This one-pot Moroccan spiced chicken and couscous recipe makes use of a regular cooking pot but it’s served in a tagine pot I brought following a very brief negotiation with a salesman in a Moroccan souk.

The Spice Mix

The spice mix used in this one-pot chicken and cous cous recipe was inspired by Moroccan flavours. If it were to be given a name, it would be called a homemade “Ras el Hanout” spice mix. However, Ras el Hanout can be found with many different blends.

Ras el hanout is a spice mix from North Africa, which loosely translates to “head of the shop.” Its composition varies from seller to seller and is typically a blend of the shopkeepers’ best spices.

One-Pot Moroccan Spiced Chicken And Couscous

This one-pot Moroccan spiced chicken and couscous recipe requires one pan, and minimal effort but packs massive flavour.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Marinating 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Moroccan

Ingredients Method

Ingredients

  

For the Chicken Marinade

• 8 Boneless Chicken Thighs
• 4 Tbsp Olive Oil
• 1 Tsp Salt
• 1 Tsp Cumin
• 1 Tsp Coriander Ground
• 1 Tsp Paprika
• ½ Tsp Black Pepper
• ½ Tsp Ground Cinnamon
• ½ Tsp Turmeric
• ¼ Tsp Cayenne Pepper
• ¼ Tsp Ground Cloves
• ¼ Tsp Nutmeg
• ¼ Tsp Ground Cardamon

For the Stew

• 1 Large White Onion Diced
• 1 Large Cinnamon Stick Snapped
• 2 Bay Leaves
• 3 Garlic Cloves Crushed
• 1 Tbsp Tomato Puree
• 600 ml Chicken Stock
• 300 g Couscous
• 10 g Fresh Coriander Chopped
• 10 g Fresh Mint Chopped

To Finish

• 1 Tsp Golden Raisins
• 1 Tsp Apricots Diced
• 1 Tbsp Flaked Almonds Toasted
• 1 Tsp Chopped Parsley

Method

 

1. In a bowl, mix the chicken, half of the olive oil, and spices listed for the chicken together and leave to marinate for 30 minutes.
2. Meanwhile, heat a pan over a medium heat and add the oil. Fry the cinnamon stick, bay leaves, and onions for 4-5 minutes until the onions begin to brown. Add the garlic and cook for another 2 minutes.
3. Stir the chicken, and tomato puree into the pan.
4. Cover with chicken stock, bring to a boil, and then reduce to a summer. Cover and cook for 35-40 mins until the chicken is tender.
5. Remove the pan from the heat and stir in the couscous. Cover and leave to stand for 2 minutes until the water is absorbed and the couscous is tender. Fluff with a fork.
6. Mix the mint and coriander through the dish, then season to taste.
7. Spoon into a serving dish. Serve topped with the fruit, nuts, and chopped parsley.

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