Description
A flavorful Moroccan-inspired chicken couscous dish featuring tender, spice-rubbed chicken thighs baked with carrots, celery, and red onions, served alongside aromatic toasted couscous infused with cinnamon and fresh parsley. This vibrant, hearty meal combines rich North African spices with a comforting texture perfect for a wholesome family dinner.
Ingredients
Scale
For the Chicken
- 1/3 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 4 tablespoons tomato paste
- 4 cloves garlic, minced
- 2 teaspoons Ras el Hanout
- 1 teaspoon ground cinnamon (divided)
- 3/4 teaspoon ground ginger
- 6 to 8 boneless, skinless chicken thighs
- Kosher salt and black pepper, to taste
- 3 carrots, cut into 1-inch pieces
- 2 celery ribs, cut into 1-inch pieces
- 1 large red onion, halved and sliced 1/2-inch thick
- Handful of raisins (optional)
For the Couscous
- 1 tablespoon extra virgin olive oil
- 1 cup couscous
- 1 cup water or chicken broth
- Kosher salt, to taste
- 1/2 teaspoon ground cinnamon
- 1 cup fresh parsley, chopped
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare it for baking the chicken and vegetables.
- Make the Seasoning Rub: In a small bowl, whisk together olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, 1 teaspoon ground cinnamon, and ground ginger until well combined.
- Season the Chicken: Pat the chicken thighs dry with paper towels, then season both sides generously with kosher salt and black pepper. Pour about three-quarters of the seasoning rub over the chicken and toss or brush to coat evenly. Set the remaining rub aside.
- Prepare the Vegetables: In a mixing bowl, combine the carrots, celery, and red onion. Season with kosher salt and black pepper, then add the reserved seasoning rub and toss to coat the vegetables thoroughly.
- Arrange for Baking: Transfer the seasoned chicken thighs and vegetables onto a large rimmed baking pan or sheet pan, spreading them out evenly.
- Bake the Chicken and Vegetables: Place the pan in the center of the preheated oven and bake for 40 to 45 minutes, or until the chicken is fully cooked (juices run clear) and the vegetables are tender with some charred edges.
- Prepare the Couscous: While the chicken bakes, bring 1 cup of water or chicken broth to a boil. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the couscous and toast it by stirring frequently until golden brown. Season with kosher salt and 1/2 teaspoon ground cinnamon. Pour in the boiling liquid, immediately turn off the heat, cover the pan, and let the couscous absorb the liquid for 10 minutes without stirring.
- Finish the Couscous: Once the couscous has absorbed the liquid, fluff it gently with a fork and stir in the chopped fresh parsley for a burst of freshness.
- Serve: Remove the chicken and vegetables from the oven. Spoon couscous around and between the chicken pieces on the pan to soak up the juices. Let everything rest for 5 minutes. Optionally, sprinkle with raisins before serving for a touch of sweetness.
Notes
- For a richer flavor, use chicken broth instead of water when preparing the couscous.
- If you prefer, substitute chicken thighs with chicken breasts, but reduce baking time as they cook faster.
- Raisins are optional but add a traditional sweet contrast common in Moroccan dishes.
- Make sure to toast the couscous well to enhance its nutty flavor and avoid sogginess.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1 chicken thigh with couscous and vegetables)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 90 mg
