Moroccan Chicken with Jeweled Couscous

Moroccan Chicken with Jeweled Couscous
This moroccan chicken is packed with flavor and is very quick to whip up. It does take a day of marinating, but after that it practically cooks itself. Pair it with some jeweled couscous and you’ll have the perfect weeknight dinner.


Moroccan Chicken:

  • 4 to 6 chicken thighs or drumsticks (about 2 lbs)
  • 1 tablespoon curry powder
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 1 lemon
  • 1 cup chicken broth
  • teaspoon salt
  • 2 tablespoon olive oil, divided
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 cup pitted olives, halved (I used a mix of green and kalamata, but green is more traditional)
Jeweled Couscous

  • 1 cup pearled couscous
  • 1 1/2 cup chicken broth
  • 1/4 cup feta
  • A handful of chopped cherries (fresh) or dried fruit such as a golden raisins or apricots
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon garam masala


  • Marinate your chicken: Place chicken in a dish. Stir together the curry powder, paprika, coriander and cinnamon. Rub the spice mixture all over the chicken and underneath the chicken skin. Cover and refrigerate for at least an hour, or up to overnight.
  • Prep! Using a vegetable peeler, peel the lemon (try to just get the yellow part, not any of the white pith). Set the peel aside. Juice half the lemon and combine the lemon juice with the chicken broth. Slice your onion and mince the garlic, set aside. Slice the olives, set aside.
  • Get ready to cook! Once the chicken has marinated, remove from fridge and sprinkle with salt. Heat 1 tablespoon of oil in a large skillet over medium heat. Once hot, add the chicken and brown for 3-4 minutes per side. Then remove chicken and place on a plate.
  • In the same skillet you browned the chicken, add in the remaining tablespoon of oil and saute the onions and garlic until tender. Add the olives, lemon peel, and browned chicken to the skillet. Pour the broth-lemon juice mixture over the top, and bring to a boil. Cover, reduce the heat to low, and simmer 25 to 30 minutes, or until the chicken is done.
  • While the chicken is simmering, make your jeweled couscous. Bring the chicken stock to a boil, then add in your couscous, turn down the heat and pop a lid over top. Simmer for 8-10 minutes until liquid is absorbed and couscous is tender.
  • Transfer couscous to a bowl, mix in the remaining ingredients and toss until well incorporated.
  •  Enjoy! Add some jeweled couscous to a bowl and plate the chicken and some sauce over top. Discard any lemon peels before serving. Bon appetite

​Recipe from Moink

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