Moroccan Spiced Chicken over Raisin Couscous

• 1 ½ cups chicken broth
• 1 cup couscous
• ¼ cup golden raisins
• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp paprika
• ¼ tsp cayenne pepper
• Salt and pepper to taste
• 1 medium onion, diced
• 2 cloves garlic, minced
• ¼ cup slivered almonds, toasted
• ¼ cup fresh cilantro, chopped

Steps

1. 1 In a medium saucepan, bring chicken broth to a boil. Stir in couscous and golden raisins, cover, and remove from heat. Let sit for 5 minutes.
2. 2 While couscous is resting, season chicken thighs with cumin, coriander, paprika, cayenne, salt, and pepper.
3. 3 Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened.
4. 4 Add garlic to the skillet and cook for another minute.
5. 5 Add seasoned chicken thighs to the skillet, cook for 5-6 minutes per side, or until fully cooked.
6. 6 Fluff couscous with a fork and stir in toasted almonds.
7. 7 Serve chicken over couscous, garnished with fresh cilantro.

Equipment

• Medium saucepan
• Large skillet
• Cutting board and knife

Variations

• Add chickpeas to the couscous for a heartier meal.
• Use apricots instead of raisins for a different flavor profile.

Substitutions

• Substitute chicken broth with vegetable broth for a vegetarian version.
• Use pine nuts in place of almonds for a richer texture.

Pairings

• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For extra flavor, toast the spices in a dry pan for 30 seconds before using.
• If you prefer, substitute chicken thighs with chicken breasts for a leaner option.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with a side of steamed broccoli or a simple green salad.
• Pair with a glass of crisp white wine for a delightful meal.

FAQ