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Moroccan Chicken And Couscous

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  Crushed saffron threads/Turmeric 1⁄2 Teaspoon
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Olive oil 2 Tablespoon
  Chicken 3 Pound
  Onion 1 Large
  Carrots 2
  Garlic 2 Clove (10 gm)
  Ground ginger 1 Teaspoon
  Hot paprika 1 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Cilantro 1⁄3 Cup (5.33 tbs)
  Couscous 1 Cup (16 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Grated lemon zest 2 Teaspoon
  Sliced pimiento stuffed olives 3⁄4 Cup (12 tbs)
  Slivered almonds 1⁄2 Cup (8 tbs)

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 718 Calories from Fat 338

% Daily Value*

Total Fat 38 g58.4%

Saturated Fat 8.3 g41.5%

Trans Fat 0 g

Cholesterol 152 mg50.7%

Sodium 789.1 mg32.9%

Total Carbohydrates 38 g12.7%

Dietary Fiber 4.9 g19.4%

Sugars 4.3 g

Protein 53 g106.6%

Vitamin A 84.4% Vitamin C 23%

Calcium 8.8% Iron 18%

*Based on a 2000 Calorie diet

Moroccan Chicken And Couscous Recipe