Moroccan Chicken with Couscous

• 1 1/2 cups chicken broth
• 1 cup couscous
• 4 bone-in, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1/2 cup dried apricots, chopped
• 1/4 cup almonds, sliced
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 In a medium saucepan, bring chicken broth to a boil. Stir in couscous, cover, and let sit for 5 minutes.
2. 2 While couscous is resting, season chicken thighs with salt and pepper.
3. 3 Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes, then flip and cook another 5 minutes.
4. 4 Add cumin, coriander, turmeric, cinnamon, and cayenne to the skillet, stirring to coat the chicken.
5. 5 Add diced tomatoes and apricots to the skillet, stirring to combine. Reduce heat to low, cover, and simmer for 20 minutes.
6. 6 Toast sliced almonds in a small pan until golden brown.
7. 7 Fluff couscous with a fork and mix gently.
8. 8 Serve chicken over couscous, topped with toasted almonds and a sprinkle of cilantro.

Nutrition

Tips

• For extra flavor, use chicken thighs with skin and remove before serving.
• Adjust spices to your heat preference.
• Substitute dried cranberries for apricots if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water.

Serving Suggestions

• Pair with a fresh cucumber and tomato salad.
• Serve with warm pita bread for a complete meal.

FAQ