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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
Cook Time 50 minutes
Marinating 30 minutes
Total Time 1 hour 30 minutes
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.