Moroccan Chicken And Couscous Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6CuisineAmerican
CourseMain DishMain IngredientChicken

Ingredients

 
1/2 teaspoon crushed saffron threads or turmeric
 
1 1/2 cups chicken broth, preferably reduced-sodium
 
2 tablespoons olive oil
 
1 chicken (about 3 pounds),cut into 8 pieces
 
1 large onion, chopped
 
2 carrots, coarsely chopped
 
2 garlic cloves, crushed through a press
 
1 teaspoon ground ginger
 
1 teaspoon hot paprika
 
3/4 teaspoon ground cumin
 
1/4 teaspoon cayenne
 
1/3 cup chopped cilantro
 
1 cup couscous
 
1/4 cup lemon juice
 
2 teaspoons grated lemon zest
 
3/4 cup sliced pimiento-stuffed olives
 
1/2 cup slivered almonds

Directions

1. Stir saffron into broth; set aside. In a large Dutch oven, heat oil over medium-high heat. Add chicken in 2 batches and cook, turning, until browned, about 7 minutes per batch. Remove to a plate.
2. Add onion, carrots, and garlic to drippings in pan. Reduce heat to medium and cook, stirring often, until onion is softened, about 5 minutes. Stir in ginger, paprika, cumin, cayenne, reserved broth, and half of cilantro. Return chicken to pan along with any juices that have accumulated on plate. Reduce heat to medium-low, cover, and simmer until chicken is tender, 25 to 30 minutes. Remove chicken to a platter and cover to keep warm.
3. Stir couscous, lemon juice, lemon zest, olives, almonds, and remaining cilantro into liquid in pan. Cover and let stand over very low heat 5 minutes. Fluff with a fork. Serve with chicken.

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