Moroccan Chicken Couscous?

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Moroccan chicken couscous is a dish that is loved by many. With its combination of flavors and textures, this couscous recipe is one of the most versatile you can find.

Sticky Chicken

If you like chicken, you’re going to love this recipe for chicken couscous with creamy carrot and lemon sauce. It’s easy to make and full of flavor. And, it’s very quick to prepare, so it’s a great weeknight dinner or even a quick lunch. This is a dish from Morocco and is delicious served over couscous or pasta.

Ingredients for Chicken and Couscous

Ingredients for this dish include 1 pound of skinless chicken thighs or breasts. It is important to use dark meat for this dish because it has a lower fat content than white meat. It is recommended that you buy organic chicken. You can serve this with 4 cups of chicken broth. You will need to add 1 can of chickpeas, and 6 ounces of basmati rice. You will also need 1 cup of dried currants. The total preparation time is about 30 minutes.

How To Make Chicken Couscous

Moroccan Chicken Couscous is a delicious dish that is easy to make. It’s also very healthy and includes a number of essential nutrients and vitamins. The main ingredients in Moroccan Chicken Couscous are chicken, quinoa, and couscous. To make the chicken couscous, first you will need to sauté the chicken with garlic, lemon, and spices. Then you will cook the chicken until it is cooked through and add the quinoa to the chicken. Add the water and cover the pan. Cook the quinoa until it is tender. Then add the couscous and cover with a lid. Fluff the couscous and mix in the chicken.

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How To Make Chicken Tagine

This Moroccan Chicken Tagine is a favorite family recipe that takes less than 30 minutes to prepare. Start by making a stock by simmering celery, carrots, bay leaves and garlic in a little olive oil. When the vegetables are soft, add one of the chicken pieces and cover it with stock. Cook on medium-high for about ten minutes. Then place the chicken in a tagine pot. Make a tagine paste by mixing the remaining oil with spices such as saffron, turmeric, coriander, cumin, and pepper. Heat the oil and pour the paste over the chicken. Cook for 20 to 25 minutes over low heat. Sauté the onions and tomatoes with the paprika until softened. Add the spice paste and stir to combine. Add the rest of the stock, half the stock from the tagine pot and cook for 15 to 20 minutes. Put the chicken in a serving dish. Stir in the stock left in the tagine pot and bring to a boil. Season with a little salt and pepper. Add the almonds and parsley and serve.

Tips For Making Tagine

Tips for Making Tagine
1. Boil the chicken pieces, skin and all, in the broth for 25 minutes until the chicken is cooked through. Remove and allow to cool slightly. Set the chicken aside.
2. If you’re using a pressure cooker, do this while the chicken is boiling. If you’re using a regular pot and stove, do this in a large saucepan.
3. In a large pot, combine the cumin, coriander, 1 teaspoon of the salt, and a generous pinch of pepper. Fry in the oil on a medium-high flame for 1-2 minutes or until aromatic.
4. Add the onion and fry on a medium-high flame for 6-8 minutes or until the onion is tender.
5. Add the garlic and cumin and fry for another minute or until aromatic.
6. Add the stock, wine and stock cube. Add the remaining salt and pepper and bring to a boil.
7. Add the chicken pieces, cover and pressure cook for 25 minutes or cook on medium-low heat for 30 minutes or until the chicken is cooked through.
8. Serve the chicken pieces with the sauce and couscous.

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